Fried Cabbage from 1883... Not for us.

Thanks for all the comments - Contrary to those who have left expletive filled comments (those get deleted, and are never seen here), or who have sent me expletive filled emails, or even those special people who have found out my phone number and send me threatening texts this morning... I know how to make fried cabbage, and I love it. My being a 'Northerner' has nothing to do with what was going on here. I was simply following a recipe from the 1800s, to show how our views on food changes over time. This is not my recipe, I'm old but not that old. So relax, tone down the rhetoric - this is just an exploration of food. I'm sure your Southern Grandma made great fried cabbage; but guess what - so did mine.

You know a vegetable dish is not a success when the person who always mentions how you could add more vegetables, is making the "hmm... interesting, but..." face.

chopped cabbage & onions, fried in a little bacon fat with salt & black pepper to taste... no red pepper... no water

I just love Julie's initial reaction, she is being very diplomatic!!

Hi Glen! I’m a native Georgian and have had fried cabbage too many times to count. My mother nor grandmother never added baking soda to cabbage. I would leave it out. Cut back on the amount of water also or leave it out too. Add some bacon lardons or sausage to make it a main dish. Pour the juice off of some pickled peppers (pepper sauce) on top for a little heat. We southerners would also eat it with cornbread

Fried Cabbage Saute onion in a lot of butter until starting to soften, but not brown. Add twice as much tomato as onion. Add chopped cabbage (about four times as much onion) to the pan. Add some water and a lid. Steam the cabbage until desired tenderness. Stir and serve.

Skip the baking soda. If caramelized onion, egg noodles, and Farmers Cheese were added, you would have a great winter meal.

Even if you gave me a million guesses on what Fried cabbage tastes like, I never would have guessed reminiscent of pretzels 😂

I'd make this exact thing without the baking soda.

I used to make fried white cabbage. That and cole slaw were far better ways to prepare it than boiling.

My grandmother taught to use baking soda just before you serve tomato soup. It foams up and reduces the acidity. I still do it even with canned soup. Makes if a lovely foamy texture. A real must try for fun Foams up like a root beer float lol

Just browning chopped cabbage like you would onions and or peppers is pretty good. Without the water added which would make it mushy.

We make this with some chopped garlic, onions, black pepper - No soda. Serve with cornbread. Very tasty in early spring when vegetables are limited.

I can see that being eaten with beans. Like a relish.

Holy cow! That baking soda certainly did a number on the cabbage! * Science * 😂😂😂

Sundays videos always have a bit of nightmare fuel for me thanks to the occasional raisin recipe and this albeit without raisins did not disappoint 😂❤

The information about baking soda was interesting. And the unprecedented dead silence after the first bite was funny. If I was to play around with this recipe I would add ground pepper, balsamic vinegar and caraway seeds. Well, to each his own 😊

There's a traditional Catalan recipe, where boiled potatoes and cabbage are fried with bacon. Delicious.

Well, an experiment is always fun. But I like 'Betty's Kitchen' version of Kentucky Fried Cabbage when I'm needing to cook some cabbage.

I make it with the bacon and fry the bacon until it is crispy, remove the bacon and toss in the cabbage, with onion and apple as optional add ins, cook until the cabbage is tender, and add back crumbled bacon to top before serving with riced potatoes. My grandmothers winter staple, because all the ingredients, cabbage, apple, and onion survive through the winter just fine in a root cellar, at an off grid ranch. If the chickens had started laying it was served with fried eggs. Also works with sausage, ham or fresh pork.