While in college, I lived in Memphis, TN and if I remember anything from the food culture there – it was that everything can be fried and cabbage is no different. Strangely enough, even though fried cabbage is a very popular side dish in the South, I didn’t come across this recipe until I moved back to Boise but our family enjoys it very much. I mean, it has bacon in it and who doesn’t like bacon…
Servings: 4 Prep Time: 10 minutes Cook Time: 40 minutes
-1/2-3/4 head of Cabbage (depending on size), sliced – Approximately 4 cups
-3 to 5 slices of Bacon (optional – add 2 Tbps additional butter or olive oil if you omit)
-1 Onion, chopped
-4 Tbsp Butter, divided
-Dash of Apple Cider Vinegar
-Salt & Pepper to taste
1. Chop up your bacon and render in a medium sized pan (with high sides) until nice and crispy.
2. Add in 2 Tbsp of butter and the chopped onion. Throw in about 1 Tbsp of water to de-glaze the pan and sauté for 4 minutes.
3. Turn the heat to low and add the cabbage. Cover and cook for 30 minutes, stirring occasionally.
4. Turn off the heat and add in the remaining 2 Tbsp of butter and the dash or two of apple cider vinegar and salt and pepper to taste.
Piel De Sapo Melon
Piel de Sapo means “frog skin” in Spanish, and while the rough mottled rind of these melons closely resembles the amphibian they are named after. The thick rind means that Piel de Sapos possess excellent shelf life and transportability and its tough exterior hides a dense, juicy and refreshing sweet flesh that has to be tried to be believed.
They are green on the outside with creamy yellow flesh, similar to a honeydew but generally sweeter in taste. But when you cut a piel de sapo, don’t cut too closely to the rind as that’s where the melon isn’t as sweet.