Wilted cabbage goes great with hot browned sausage. It was the primary side dish I served on this particular night, and it was made from part of the big cabbage purchase almost 7 weeks ago. Just so you know, this photo was taken quite a while back. It was not made with 7 week old cabbage. (Though, I’d venture to say you could.) I’m late in posting.
I’ve not forgotten my promise to tell you what happened to all the cabbage I bought during the organic cabbage sale. I figure better late, than never. So, what did I do with all that cabbage? Much of it went into cabbage tsukemono, a good chunk went into shredded cabbage salad, and the last of it went into the dish pictured above.
I also dedicated another whole 1.5 head to a second batch of tsukemono. However, not all is perfect in the pickling world, and I neglected the batch just one day during a busy weekend. A combination of warm weather, a cabbage already partially dehydrated, and low salt yielded a big bowl of browning cabbage shreds. It happens. In fact it’s happened more than once…just part of the pickling journey.
I think the tsukemono was still wholesome as it was not slimy one bit, and still very firm. But, the color was so unpalatable, I made the decision to throw it out…. big sigh…
Thank goodness that there are always more cabbage sales, especially around St. Patrick’s Day.
About the Wilted Cabbage recipe, there really isn’t much to it. Here it is.
Shred the cabbage thinly. Throw it into a hot lightly oiled pan and saute until limp. Season to taste with salt and pepper. That’s it! Very quick and very simple.