Monday, September 3, 2012

Pork Fried Cabbage

1 lb pork shoulder, cooked and diced
2 T oil or drippings (bacon drippings would be great, or drippings from cooking the pork)
1 lb cabbage, sliced about 1/2” or diced about 1”
1 carrot, thinly sliced on the diagonal
1 onion, thinly sliced
1 t salt
1/2 t pepper
1/4 t red pepper flakes

You can use leftover pork for this, or, if you don’t have any, cut the pork into about 3/4” cubes and cook in a little water until done. Just cut it off the bone before cutting it up. Or you can cook it on the bone, and then cut it up later. If you’re cooking it just for this, be sure to save the cooking liquid.
Heat the oil or drippings in a large skillet, then add the vegetables and seasonings and cook, stirring, until almost done. Add the pork and continue cooking until the meat is heated through and the vegetables are done to your liking. Sometimes I like them tender-crisp, and sometimes I like them quite soft. It’s up to you. If you want them soft, add a couple of tablespoons of the cooking liquid about half way through cooking the vegetables. It should all cook off.
As always, you can change the vegetables around to suit yourself, depending on what you like and what you have. You can change the seasonings, too. Some caraway seeds would be good in this, for example.

This would cost about $3.00  at this week’s prices.
This combination of cabbage, carrot and onion is a common go-to dish for me in the winter, when there aren’t many fresh vegetables available. Cabbage, carrots and onions are always available, keep well in the fridge, and are usually fairly reasonably priced. Sometimes I cook meat in it, for a one-dish meal, other times I have it to accompany some meat.

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