This method of preparing cabbage leaves really shows how much you can do with them and how they can be linked with a variety of other foods such as ham, pork, bacon, pork chops, and in many cases, other vegetables. I love fresh tomatoes cabbage chow chow inheritance or (green tomato relish).
You will find that the cabbage has leaves that are slightly thicker than the lettuce which means they are fantastic to be heated and cooked. Traditionally, these leaves are eaten on New Year’s Day, along with black-eyed peas and cornbread. The popular myth is that if you eat this meal on New Year’s Day, then you will become rich in the next year, as some people seem to think that the leaves folded money. Cornbread can be used to enjoy the delicious broth made from this recipe. The broth is also known as “liquor marijuana.”
Cabbage leaves Recipe Ingredients:
1 1 / 2 tablespoon olive oil or canola oil (stay away from using peanut oil for flavor slightly stronger)
1 tablespoon butter
1 / 2 large onion in a white or yellow, finely chopped
1 teaspoon red pepper flakes or 1 / 2 teaspoon hot sauce such as Tabasco
2 cloves garlic, peeled and finely chopped
1 pound kale, washed, pat dry with towels (paper or cloth) and cut to the size of your liking.
I like to leave my collard greens into large pieces and the greens wilt and are smaller anyway, once cooked. But others, like my brother would rather have their leaves cut similar to the leaves of romaine lettuce.
3 cups vegetable broth or chicken
2 ripe tomatoes, chopped (seeds removed, even if you do not like seeds)
Salt and pepper to taste Freshly ground black
Directions: Heat oil and butter in large skillet over medium heat until both are melted, stirring from time to time to ensure that the butter does not burn. Saute onion in skillet until slightly softened, about 2 minutes, then add the red pepper and garlic. If you are cooking with hot sauce instead of pepper flakes, do not put hot sauce in the pan at this point. Instead, wait until the action is added to the pan later and then add the hot sauce at the time.
Keep stirring the garlic and onion with a wooden spoon and watch carefully to ensure that garlic does not turn brown and burn. If it does, then it is best to start over, because the smell of garlic and burnt toast is overwhelming.
Add cabbage and cook another minute. Pour the vegetable broth and hot sauce (optional), cover and simmer. Continue boiling the contents of the skillet until tender collard greens, which should take about 40 minutes. As a final step, add the tomatoes and season with salt and freshly ground pepper to taste black. I hope you’ll love this recipe cabbage as much as my family does!
Lisa Beverley writes highly informative and researched articles for end consumers about a variety of health care topics including remediesRecipes, Healthy Recipes,Slimming, weight loss products, bodybuilding supplements and diet tips.
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