Fried Cabbage reminds me of the Sautéed Collard Greens recipe I posted right before the project started. Like Collard Greens, Cabbage is traditionally stewed to death. But Paula calls this new way of cooking greens frying, instead of sautéing. I can only guess it is because of the amount of oil. But, I am excited to challenge my palate and give it a try.
Fried Cabbage Recipe
1/4 cup canola oil
1/4 cup chopped onions
salt to taste
2 cloves garlic, minced
1 head cabbage, shredded
1 tablespoon sriracha sauce
Heat oil in a large, deep skillet over medium-high heat. Add onions and salt to sautee until translucent. Throw in the minced garlic, and continue to cook for about 30 seconds.
Slowly add in shredded cabbage about a handful at a time. As the cabbage wilts, toss, and add a bit more.
Once all the cabbage is in the fry, toss in the sriracha sauce, and cook for about 10 minutes.
Remove from heat and serve hot.
It reminded me of the sautéed collard greens I made the other day. The fried cabbage is cooked and seasoned, but still holds its texture. Just as I said my grandparents would not like their collard greens with “texture”, my grandmother said that she wanted to stem the cabbage more. To each his/her own, I like my greens a variety of ways.
About the Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 326 butter-laden, pork-filled recipes in 326 days. This is a test . . . . this is only a test of skill, imagination, and physical & mental fortitude.
Project Inspired by
Paula Deen’s Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes
Julie and Julia: My Year of Cooking Dangerously
Other video recipes for cabbage:
DownHomeCooking Southern Fried Cabbage
Bmyer44 Fried Cabbage
PamelaHolmes Stir Fried Cabbage Greens