Steamed Cabbage and onions?

I just took 1/2 a head of cabbage, 1/2 a sliced spanish onion, a little chicken broth, a pinch of corning spice, simmered it till soft, it's delicious, a possible inexpensive new side. Would you choose it occasionally as a side, on a platter that comes with 2 sides?

Mix some egg noodles in and you have halushki.

I'd prefer a sweet onion in it as opposed to Spanish. Maybe add some caraway seeds.
When you say corning spice are you referring to pickling spice as in Corned Beef?

It sounds interesting. I'd really like to try it.

I make myself something similar using a little tomato sauce instead of the chicken broth.

Butter, Butter and some butter, sautee, sautee, sautee. we used to eat a bowl of that with egg noodles like Mosca said............

Foodbme


I'd prefer a sweet onion in it as opposed to Spanish. Maybe add some caraway seeds.
When you say corning spice are you referring to pickling spice as in Corned Beef?

FBM, exactly, I had it for dinner tonight, as a side to Corned Beef, commercial, I smoked, delicious!

That's what I ordered at Knott's.  I also sometimes get it at Soul Food restaurants but then it usually has a bit of bacon in it.
 
Lots of pepper and it's great!

PNWCHEF


Butter, Butter and some butter, sautee, sautee, sautee. we used to eat a bowl of that with egg noodles like Mosca said............

No spices?

mar52


That's what I ordered at Knott's.  I also sometimes get it at Soul Food restaurants but then it usually has a bit of bacon in it.

Lots of pepper and it's great!

Maybe saute in bacon fat, some real bacon added, mmmmmmmmmmmmmmmm!

chewingthefat

PNWCHEF


Butter, Butter and some butter, sautee, sautee, sautee. we used to eat a bowl of that with egg noodles like Mosca said............

No spices?

S&P.........how could bacon hurt

Bacon? Bacon?

I use the PNWCHEF method and saute it in lots of butter over low heat for a long time until both the onions and cabbage give up some of their moisture and become caramelized.  Spiced with S & P and the secret ingredient - a sprinkle of Old Bay seasoning. 
 

Kick it up a notch with some sliced kielbasa thrown in there!

RubyRose


I use the PNWCHEF method and saute it in lots of butter over low heat for a long time until both the onions and cabbage give up some of their moisture and become caramelized.  Spiced with S & P and the secret ingredient - a sprinkle of Old Bay seasoning. 

Ruby, this is it in a nut shell, the sweetness and true flavor comes out of the cabbage. Boiling and steaming may make  tender but it does nothing for the flavor. I wish I lived next door to you so I could ask for the leftovers...............pnwc

Looks like something we make in the winter only we add a spicy sausage

I would definately order it-love cabbage!

I would order that. I actually make this. It's easy and even people who don't usually like cabbage sometimes like this. I've on occasion added bacon, it's really good that way!

Sounds a lot like what's known around here as smothered cabbage, usually cooked down with a little meat for seasoning.  I've seen pickle meat, tasso, andouille, and smoked sausage used, and am sure your customers would enjoy it, though I'd call it something else, somehow "steamed cabbage" doesn't give this dish it's due.
 
 

BelleReve


Sounds a lot like what's known around here as smothered cabbage, usually cooked down with a little meat for seasoning.  I've seen pickle meat, tasso, andouille, and smoked sausage used, and am sure your customers would enjoy it, though I'd call it something else, somehow "steamed cabbage" doesn't give this dish it's due.

I agree, I'd need to come up with a name, maybe Cabbage Borgata or some other meaningless name!

chewingthefat

BelleReve


Sounds a lot like what's known around here as smothered cabbage, usually cooked down with a little meat for seasoning.  I've seen pickle meat, tasso, andouille, and smoked sausage used, and am sure your customers would enjoy it, though I'd call it something else, somehow "steamed cabbage" doesn't give this dish it's due.

I agree, I'd need to come up with a name, maybe Cabbage Borgata or some other meaningless name!

I like It! Borgata means on the outskirts, suburb, small village. Here's your Copy--- " A flavorful dish lovingly prepared by Peasants in the small villages of Northern Italy for special occasions, (Like Farting Contests!!!)

I do a similar dish with fresh bratwurst:
Brown the brats in hot oil until the brats are browned on all sides, remove, then add the cabbage & onions, stirring until slightly browned, then a little water, salt, a red/black pepper mix, add back the brats, cover, lower heat to simmer until the veggies are done & then the brats are cooked through.  Browning the brats first & then frying the veggies in the same oil, make the difference/

Mosca


Mix some egg noodles in and you have halushki.

took the words right outta my mouth.  it's a nice/versatile side dish - goes well with many things.

Foodbme

chewingthefat

BelleReve


Sounds a lot like what's known around here as smothered cabbage, usually cooked down with a little meat for seasoning.  I've seen pickle meat, tasso, andouille, and smoked sausage used, and am sure your customers would enjoy it, though I'd call it something else, somehow "steamed cabbage" doesn't give this dish it's due.

I agree, I'd need to come up with a name, maybe Cabbage Borgata or some other meaningless name!

I like It! Borgata means on the outskirts, suburb, small village. Here's your Copy--- " A flavorful dish lovingly prepared by Peasants in the small villages of Northern Italy for special occasions, (Like Farting Contests!!!)