Cabbage recipe followup
Thanks to your great recipe suggestions, we've used up two heads of cabbage this week! I cooked up the first head in this recipe emailed to me by a friend:
I liked Jennifer's recipe a lot, but even with the bacon, it just barely made the cut for Mark, so I moved on to the Cabbage Pizza Skillet
that another reader recommended. (Bonus that this one is a full
meal rather than just a side dish!) Cabbage Pizza Skillet will
definitely merit multiple repeats since Mark and I are always looking
for grain-free dishes that push those pizza buttons. I'd say this
one might be a little closer to lasagna than to pizza, but it tastes
great! Expect it to feed four hungry people.
With just one head of
cabbage left, we'll have to make some hard choices between the other
excellent suggestions. I'm leaning toward Erin's baked cabbage recipe, although we don't keep aluminum foil in the house. I wonder if it would work inside the Dutch oven....
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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I have been cooking a Cabbage and Apple Fry for the past few years.
I use 1/2 head cabbage and one tart apple (granny smith is real good) The internet recipes suggest Caraway Seed for seasoning along with salt and pepper to taste. Heat oil in pan and toast seeds; add shredded cabbage and sliced apple and toss until crisp fried.
Your pizza was interesting. About all the cabbage taste was sublimated to the pepperoni and the sauce. I will be eating it again.