Southern Fried Cabbage Recipe | How To Make Fried Cabbage

hey guys welcome back to cooking with yummy life i'm tammy and today i'm going to show you how to make the best southern fried cabbage recipe ever this recipe is going to be packed with tons of flavors and guess what it's going to be so quick and easy to put together i promise you it's going to be a staple in your house anyway guys without further ado let's introduce these ingredients and get started for our southern cabbage of course we got the cabbage on deck right there four headed cabbage we also have some red and green bell peppers and i noticed you guys see two types of different onions we have the yellow onions and we also have shallots why are we using shallots because shallots bring the flavor so i'm gonna show you exactly how to incorporate it and how to put it together we also have some sausage on deck i'm using kielbasa sausage but you can feel free to use and dooley or whatever your preferred sausage is we also have some pork bacon and for our seasonings we have ground black pepper garlic powder onion powder chicken bouillon cajun spice seasoning some kosher salt fresh peppers worcestershire sauce and we also have some distilled vinegar let's get to cooking first thing we're going to do is we are going to cut our cabbage and you see this thing right here this is called the cork and this part right here is part of the course so what we're going to do is we're going to go in just like that and just basically cut it out comes out real easily just like that do the same thing from the other side take your finger and just take it out just like that [Music] the reason why we took the core out is because it's so hard and it's not edible you'll be cooking it forever not to mention a lot of times people they feel that they have to add sugar to their cabbage because it's bitter and that's the reason why it's bitter 10 out of 10 is because the core had either you didn't cut the core out properly or you left it in so in order to eliminate the sugar take the core out and we're just going to take a couple pieces off the top those pieces that look a little bit beat up you just basically take it off all right we're just going to cut the cabbage no particular weight just gonna slice it in thick slices just like that you can slice it thin or you could slice it in decent sized pieces cut it just like that and that's perfect what we're going to do is we're going to take our cabbage we're going to add it to the strainer add it to the colander get all those pieces and once we're done we're going to rinse it off in cold water as the water is running on it you're going to take your hands and just basically help you know help with the rinsing process basically just to make sure that the water gets all up in there for the amount of cabbage that we're going to be using i'm only going to use half of the bell pepper take it out take that piece out and the membrane comes out really easy once your knife is sharp good to go just cut it like that slice it a little thinner and of course when it comes to like the veggies it's up to you whether you want to slice them thick or thin totally your preference i'm gonna take this little piece out right here just put that off to the side just like that i'm gonna rinse those off in a second next up we are gonna cut our onion up yep take the top off [Music] when it comes to in the onion i like to take the top layer off or any layer that might look a little bit not so good cut it off just like that and just that's it time to cut the shallot up and i love shallots because it has it brings that sweet but yet savory flavor to any dish i'm about to cut up the shell on just like the onion you're going to shell it the same exact way take the bottom off and give it a quick rinse and just just like that and for the shallots i'm going to dice these up up next is our sausage we're just going to cut it sideways just like that cut it sideways if you want to cut it thin you can if you want to cut it in thick pieces you can if you want to literally go in and dice it up like this you can as well it's totally optional down to the final stretch we are going to cut up our bacon into nice bite-sized pieces just like this this bacon is sort of fatty which is a great thing because um i want the fat to render so i could have a good amount of oil so i could like literally fry up my other ingredients all righty and we are done with the slicing chopping and dicing it's time to cook our cast iron skillet is on hot and ready to go we're about to sear some bacon baby [Music] as the bacon starts to break down look at how much oil so far that's rendered so what we're going to do is we're going to share this pan yes because sharing is caring and we're going to add our sausages just like this just like that our sausages are nice and brown it looks perfect it's not firm we're going to go in with our slotted spoon aka strainer spoon and we about to take our sausages and bacon out of this pan and we're gonna put it right in this bowl right here just like that [Music] perfect perfect perfect [Music] our smothered cabbage is going to be so delicious it's going to be trust me it's going to be your go-to recipe that's i'm about to get brooklyn yeah that's my word it's about to be your go-to recipe it's gonna be everything we're gonna add our onions and of course we're gonna use that same oil onions they're starting to break down they starting to glisten and they're looking really good so we're gonna add our shallots give it that combination mix the aromatics is coming from the shallots along with these onions omg so appetizing right now i'm telling you the shallots really take things up an extra notch into the mix we're gonna add our bell peppers we're gonna season this up you're not just gonna rely on the bacon fat so we're gonna add a little bit of kosher salt regular salt doesn't matter just be mindful of the amount of salt that you added only because what the bacon has salt in there already we're going to add a little bit of occasion seasoning which also has salt all we're doing right now is we're just seasoning the peppers and onions give it a good mix make sure everything is well combined twice it around select it around make it look good i'm going to allow the peppers to break down just a bit because they just got in the pan don't want to rush those bad boys too much about to introduce our cabbage so i sauteed veggies look at the color already our veggies have that perfect caramelization going on what they're about to add the cabbage and don't worry if you can't fit all the cabbage right now trust me in a matter of seconds you'll be able to because this cabbage is going to break down like the typical collard green trust me it's going to break down to less to nothing what i'm going to do is i'm going to add the remaining cabbage just like that at this point in time everything is in our pan it's looking good but what i'm gonna do is i'm gonna cover it down with the lid now here's the thing most cast iron skillets they don't come with lids so don't laugh because my lid is about to not match but hey once they could fit that's all that matters it's gonna allow my cabbage to break down and saute and come out perfect check out our cabbage guys you can't tell me this is not sexy check it out when you're making the cabbage you're gonna have some water at the bottom of your skillet or cast iron however what you're going to do is you're going to allow that water to burn off and the oil that's within the um the pan or the veggies is going to fry the cabbage we're going to add some vinegar because i know there's a lot of you out there who love vinegar i'm going to add some of the crushed chilies to step it up even more we're gonna add some worcestershire sauce make it nice and saucy we're also gonna add the kosher salt hit it off with a little bit of cajun seasoning just a little bit more and a little chicken bouillon to give that extra flavor add a little bit more onion powder just a little bit as well as a little bit of garlic powder season it up a little black pepper give everything a quick mix we're gonna add our sausages as well as our bacon yes we are and let's get all that oil out because what is not in the flavor in this bowl right here i'm gonna mix it up combine it really good get everything well incorporated no as i was saying earlier i'm not gonna add any sugar because guess what it's no need the only time you would taste the only time your cabbage will be bitter is two things it's either the cabbage is old sorry to say you need to buy a new one or you are eating pieces of the corn you cut it too far too far or too close to the core and that's where you get that bitterness from other than that ain't no cabbage bitter cabbage is not bitter and our southern cabbage is done and i bet you i guarantee you there's no recipe that could come close to the southern cabbage this southern cabbage right here is the best it's finger licking good and to be honest with you you don't even need to serve this up with nothing else you can eat it just the way it is by itself or you could be like me and go in and add some hot sauce because i put that on everything including my southern fried cabbage as always guys thanks so much for cooking with tammy and enjoy your southern fried cabbage and i will catch you guys in another video don't forget don't you log off this video without not liking it and subscribing definitely share this recipe with all your friends and family and i will catch you guys in another video talk to you later bye guys [Music]

Channel: Cooking With Tammy

Views: 3,095,589

Rating: 4.9109344 out of 5

Keywords: cabbage, fried cabbage, southern fried cabbage, fried cabbage with bacon, fried cabbage recipe, cabbage recipes, soul food, how to make fried cabbage, cabbage recipe, bacon, southern cabbage recipe, southern food, how to cook cabbage, fried, soul food recipes, side dish, southern cooking, southern recipes, southern cabbage, best cabbage recipe, smothered cabbage recipe, southern, slow cooked cabbage, braised cabbage recipe, how to make southern cabbage for the holidays, recipe

Id: jvGqF5WD7v4

Length: 13min 2sec (782 seconds)

Published: Mon Sep 21 2020