BARVARIAN SAUTEED CABBAGE

BARVARIAN SAUTEED CABBAGE

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Sep 4 2010, 09:42 AM #1

BARVARIAN SAUTEED CABBAGE

½ CUPS DICED SALT PORK
2 CUPS SHREDDED CABBAGE
1/3 CUP APPLE CIDER VINEGAR
2 TBSP SUGAR
1 TSP CARAWAY SEEDS
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PEPPER

RENDER SALT PORK IN SKILLET OVER MEDIUM HIGH HEAT.
•BROWN SALT PORK, REMOVE WHEN CRISP AND SET ASIDE.
•DRAIN RENDERED FAT FROM SKILLET, RESERVING 2 TBSP FAT IN PAN.

•OVER MEDIUM-HIGH HEAT, ADD CIDER VINEGAR TO SKILLET.
•ADD SUGAR TO SKILLET, AND STIR TO BLEND UNTIL SUGAR IS DISSOLVED.
•HEAT LIQUID IN PAN UNTIL STARTS TO THICKEN AND BECOME SLIGHTLY SYRUPY, AND GOLDEN IN COLOR.

•ADD CABBAGE & CARAWAY SEEDS TO SKILLET.
•SAUTE CABBAGE MIXTURE UNTIL SOFT AND TRANSLUCENT ABOUT 8-10 MINIUTES (BE CAREFUL NOT TO OVER COOK THE CABBAGE).
•TOSS RESERVED BROWNED SALT PORK IN TO CABBAGE MIXTURE, STIR TO MIX WELL.
•SALT & BLACK PEPPER TO TASTE.

SERVE WARM AS SIDE DISH.
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