It’s been awhile since I last posted a recipe and this is one that I cooked oh…probably two weeks ago. It was SO good though! So I’ve kept this “finished product” picture on my phone, despite a horrific lack of space, because I knew I needed to post this recipe and share it with all of you.
This dish was very nostalgic for me. I can remember my grandma cooking cabbage when I was younger, and I can still see her in my mind’s eye stirring it over her old stove. -smile-
On the other hand, I wonder now, as I did then, why she was cooking it because very few people in our family like cooked cabbage (certainly not picky-eater me at that age) and it’s not really a part of our cuisine heritage or anything. (Though she grew up in the South and cooked cabbage with bacon is a Southern thing.)
Anyhow, in my old age I’ve started to like things like cabbage and beets and so forth so I had a craving for it and stumbled upon this hearty recipe.
The author, blogger Lazy Budget Chef, suggests this recipe to take care of leftovers and it certainly did make a pot large enough to feed an army. It was so good though that my husband and I gladly noshed on it repeatedly for lunches and dinners.
As you can see from the picture, I paired this with a bag of “steam in the bag” red potatoes which I then smashed in a pan, doused with shredded cheese, and baked for about 10 minutes more. Yum! (Yes, hello carbs!)
Here’s the recipe straight from the source. The only thing I switched up was using black lava sea salt and adding a few dashes of paprika for some added smokey kick! Plan on this for your leftover Turkey Day/holiday ham!