I never cook red cabbage I always eat it raw... I used to eat white cabbage raw as well when I was a kid as I did all veggies..but not any more..I cook them all now , and I often fry shredded cabbage in a little butter or groundnut oil...it's actually more tasty cooked that way IMO... Anyway Ham and cabbage is food sent from the Gods... one of my favourite foods from my childhood... Tonight I had a craving for Chinese food, but the nearest take away restaurant is a drive away and neither of us could be bothered to get all smartened up and get one of the cars out to drive to the next town just for something for me... o/h didn't want any ..so I just chopped some organic mushrooms, chopped some bacon , fried them off lightly.. added some rice and a beaten egg, and with a splash of light Soy and Hoisin sauce ... voila...something that almost resembled Chinese food ...well it was close enough to take my craving away anyway...
Bill that whole lunch is revolting to me... (except perhaps the ritz crackers)...but I hate black coffee and sardines, and V8juice ..*bleurgh*...you and my hubs would get along great...he would happily have joined you for that lunch!!...
We usually have our cabbage stirfried, actually more like sautéed, and I use a dab of coconut oil (which is what we use for most of our cooking oil) and sometimes add slivered onions and carrots to the cabbage. I have not done this with red cabbage; but I don't see any reason that you couldn't do that, or even mix red and green cabbage if you like to. This is an easier way to cook cabbage than just putting it in a pan and boiling it, and since cabbage cooks pretty fast, it doesn't even take long to make it this way. Sometimes, when we have bacon, I cook the bacon in the pan, and then add the sliced cabbage into the bacon grease to cook it instead of using coconut oil. I always chop the cabbage into thin slices or chunks before I cook it this way. I also love raw cabbage, and often make coleslaw in the food processor, which is quick and easy, too.
And to think, I was about to invite you to dinner. Well, you know what they say, every man {or lady} to his own cup of tea. I hesitate to tell you, I'm sipping a cold cup of left over black breakfast coffee even now. I'm sure you must be thinking, 'woe is he.' Cheers.
LOL..... I like coffee, but I want it weak and hot and Latte.... ...don't give me any of your cold black construction worker coffee mister , I am a laydeeee....
https://www.theblackpeppercorn.com/2012/10/cabbage-roll-casserole/ This is one of my favorite ways of cooking cabbage because it makes a complete meal. I use rotel tomatoes and did not add thyme when I make this. And of course I season with cajun spice.
It's such a beautiful day with sunshine all around us and since we have had so much rain these past few weeks my Honey is going to do some grilling for us today. I really never was one to like the dark meat on chicken but the first time my Honey grilled some marinated chicken legs and asked me to try them and I did....and ever since they have turned out to be one of my very favorite things that he grills and the only way I will eat the dark meat of chicken. He takes the skin off and then seasons them well with our cajun spice and then lets them soak in Lawry's Herb and Garlic marinade overnight. When he is finished grilling them they are so moist and flavorful it's hard for me not to "pig out" on them. My husband is a great griller and today besides the chicken legs he is doing two kinds of sausage and some bacon and cheddar burgers. I will makes sides of pasta salad with tomatoes, avocado, and black olives along with his favorite Bushes grilling beans. And for dessert fresh melon slices and strawberries. Changed our menu a little and decided to do baby brussel sprouts and oven roasted potatoes with the Bushes beans.
Ive always preferred the dark meat, especially the thighs. Chicken and turkey. The breast is too dry in my opinion. Always worked out well because my kids liked the breast and my husband liked everything so there was no waste on a whole chicken.
That was how I have always been as well; but lately I have learned that if the white meat is not cooked as long , it is still juicy and tender. When you cook a whole chicken, if you take it off the stove when the breast meat is cooked, then the thighs are still way too raw; and by the time the dark meat is cooked through, then the white meat is just too dry to taste good. What I do now is try and get the cartons that have all of one kind of meat in them, and then I can cook it properly for whatever time it needs. When I get the larger packages of white meat, then I divide them into serving size portions (2 for Bobby and one for me) and put them in freezer bags until we are ready to cook them. I do the same with the dark meat, so we can have whichever we want to have that meal.