I slice the cabbage and onion and fry it in olive oil and butter, when it's softening, I sprinkle with a little flour, add salt and pepper and some half and half or even whole milk and simmer until thickened and the milk/cream is reduced....or you can put the whole mess into the oven at the time you add the cream...

My comfort food:

Sausage and Cabbage

1 lb. bulk Jimmy Dean sausage prime, sage, maple, Italian (if you can find it)
1 bag shredded cabbage without carrots
1 medium sweet onion. chopped
salt and pepper to taste
a hit of
cayenne pepper

Brown the sausage in a skillet, You do not need to drain as Jimmy Dean has very little drippings. When sausage is browned well, add in the onions and cook until
tender. Then add in the cabbage and seasonings. Cook until the cabbage wilts
down. Serve immediately. Love it with hoe cake.

The southern recipe is so simple and so good, like Annies. The addition of a bit of cream sounds good also. Cabbages transform quickly when heated. Raw can be sharp and tough, add heat and are soon sweet and tender.

I'm guessing your request is the simple southern variety...bacon, onion, and minor seasoning. Salt and pepper, maybe celery seed. A bit of parsley. I would ask your 'requester' what they remember or like.

I make an modern Italian version using escarole, leeks, garlic, radicchio, shredded brussels,celery root, grated apple, fresh herbs,etc...but i'm not sure if that is necessary or 'requested'. Sometimes simple is just a s good or better.

Google 'fried cabbage' and most recipes are so simple like Annies.

I always have so many dietary guest issues that i make some very veggie only salad side dishes that i need to elevate the flavors without bacon and meats.

I think i have five sides that are dairy, wheat, sugar, free,...i think. These holiday posting have me planning...wondering.

We call it haluski (ha-loosh-key). MIL used to saute onion and cabbage together and then stir in cooked egg noodles. They sprinkled it with cinnamon and sugar and served it as an entree.

I saute the onion and cabbage...usually in ghee...until tender and I mix in some caraway seeds. Cook slow and long stirring occasionally. This is not a quick fry. I serve it as a side dish...great with pork/ham.

Here's a similar recipe.

I would think it would be just like a stir fry dish with onions and thinly sliced cabbage. My Mom taught me to cheat and buy the cole slaw mix! I'm from the south, this is how we fixed it, just saute' onions and cabbage in some oil and season to taste. Some bacon would be nice too. No cream or thickening agent at all. If I were you, I would ask the person requesting the fried cabbage to be more specific because their idea may be different from your idea.

I like to very slowly saute thick slabs of cabbage (about 1" thick) in butter in an oil core electric skillet (because of precise heat control). Flip the slabs one time and cook until soft.

I also make Hamburger/ ground beef & cabbage much like Glenda's. Brown the ground beef and diced onion in a large pot and then add chunked up cabbage, S & P, a bit or water, a dash of Worcestershire & a spoonful of Vegemite/ Marmite and wilt the cabbage. I like it best with the cabbage at or just a little past the 'tender-crisp' stage.

Cabbage, Sausage, and Cavatelli

Start a large stew pot heating on low heat.

Cut a package each of hot and mild Italian sausage into bite-size chunks and toss them in the pot. Brown them lightly and add a cup of water. Stir.

Coarse chop a large head of cabbage, add it to the pot, stir, and cover.

Boil the cavatelli for less than half the time you normally need. Around 4 to 6 minutes. Strain them and add them to the stew pot. Stir.

Add garlic (minced or powder), oregano, basil, crushed black pepper, some cayenne, all to taste, and stir.

Let it cook for at least an hour, stirring every ten minutes or so.

Call me when it's done and I'll head over with dessert.

Ohhhhh........cooked cabbage....I love it....I love it anyway you fix it.

Mother used to cook bacon pieces, then saute onions in the drippings add cut up cabbage and the bacon pieces back in.....salt and pepper ....it was wonderful.

Then years later new in laws joined the family and brought along almost the same version of cooked cabbage with green peppers added to saute mix...and along with fresh cut up tomatoes ..... In winter months I use canned tomatoes or for an extra bite a can of rotel tomatoes. This has been a winner in my family.

Best of all I think.....one of my SIL made a Scalloped Cabbage. A head of cabbage she cut up in wedges and par boiled with alittle salt...drained....layered in a buttered casserole ....then she poured cream (real cream) over the cabbage till it was about half submerged...baked 45 min to an hour till just slightly brown on top. That was on her Thanksgiving menu every year. Later as times brought changes to our gatherings I added it to my T'day menu. Our kids would ask for it at other times thru out the year. Sometimes I would add buttered crackers crumbs the last minutes and brown.....

I also love cabbage in nearly any way it can be served, I think it's seriously under-utilized, and just needs some good public relations help!

My fried cabbage is like Gooster's, just fry some bacon, add shredded cabbage and onions, stir and cook until it's tender, salt and pepper to taste. If I don't want to stand and stir I'll add a bit of water and then cover it and let it steam until the liquid is gone and the cabbage is tender.

I make it into cole slaw, cabbage rolls, cabbage roll casserole, add it to pot roast. And this thread reminds me that I have some in the refrigerator that I should eat, so I'll have that room in the fridge for Thanksgiving food!

Annie

Thank you for all your input. I'm going to keep it simple and add some kielbasa. It's a request from hubby for something different.

We love fried chopped cabbage and onions with sliced sausage. One of our regular rotation meals. Red pepper flakes or cayenne for some bite.

We're having leftover ribs and scalloped potatoes for dinner tonite, and a side of sauteed cabbage, carrots, onions and a jalapeno.

jasdip, we like things spicy and I never thought to add red pepper flakes to sauteed cabbage! looking at on-line recipes it seems to be pretty standard, but my parents never added it to theirs. :) I'll try to remember next time I make it... which may be tonight. lol!

We just finished eating. Sauteed thinly sliced cabbage and onions, shredded carrots and a thinly sliced red pepper lurking in the frig. Sliced jalapeno because I have 3 that need to be used. Hubby just loves this side dish.

I like mine a little different than a lot of people. First, I do not want it shredded. Not looking for fried coleslaw, I want fried cabbage. Take a head of cabbage, remove the outer leaves that are often tough/bad, core it and rough chop it to about 1"-1.5" or even upward of 2". It shrinks and wilts while cooking so this leaves a good sized chunk to eat so it's not like eating spaghetti. Give it a 10-15 min soak in some water with quite a bit of vinegar in it. This helps kill the metallic taste that cabbage often has. Cook some bacon, as much as you want. Get it done but not too crisp, although if some gets a little crisp I keep it as a garnish if I don't eat it while cooking. Dice an onion (I don't like large chunks of onion, saute slightly in the bacon fat.

I add sausage and it can be a breakfast sausage cooked with the bacon but I usually cook it separately to control the grease. I used to just use Jimmy Dean but lately it's nowhere as lean as it used to be, that stuff has become greasy but still tastes pretty good. The other option is a good smoked sausage sliced into "coins" and browned well. You can use the smoked sausage with the breakfast sausage or one or the other. Your pick.

In the hot bacon fat with the slightly sautéed onion, add the well drained cabbage. Cook off some of the moisture, then add the meat. Season with celery seed, pepper, Louisiana Hot Sauce, Worcestershire sauce and I use a mixed seasoning with very low salt or no salt in it since the bacon and bacon fat usually has plenty of salt. If you need more salt you can add it later. When I've needed it later I usually use celery salt or a BBQ spice but that's rare for me.

Some chopped celery sautéed with it is optional. I don't cook the celery too much, I like a bit of a crunch. Also optional are chopped green onion and diced Roma tomatoes. I find the onion redundant but usually like the tomato if I have some. My friend likes some honey added to hers, but I am not a fan of sweet vegetables or sweetened meat. (Insert your gutter minded thoughts here) Not everything needs sugar to taste good to me.

It sounds more complicated than it really is. And you can cook it as much or little as you prefer.

LOL Cynic on your fried coleslaw comment. Depending on how I'm using it, I love fried cabbage either cut in chunks or shredded. Definitely chunks with onions and sliced sausage.