Comments on: Pan-Fried Cabbage

By: Kevin

Kevin — Wed, 04 Mar 2009 02:35:20 +0000

This sounds like a nice way to enjoy some cabbage!

By: Destin Joy Layne

Destin Joy Layne — Fri, 13 Feb 2009 14:40:05 +0000

what a wonderful recipe! i love cabbage, and happen to have some bacon at home. perfect dish, thanks again love!

By: megan

megan — Wed, 11 Feb 2009 20:37:03 +0000

Yeah, I think peanut oil would be good – cooking this in a wok would be yum, you’ll get some good carmelization I’m sure! you’d probably need to eliminate the butter entirely (to avoid burning) and I’d keep a good eye on the prosciutto in a wok, as well.

By: Erik S

Erik S — Wed, 11 Feb 2009 20:28:45 +0000

Do you think using peanut oil would work well? I would like to try this recipe, but using an wok instead.

By: gastroanthropologist

gastroanthropologist — Tue, 10 Feb 2009 09:28:05 +0000

With cabbage being the vegetable of choice in my CSA I need as many new cabbage recipes I can get. Cabbage soup is not doing it for me anymore (or ever!). Like how you put chilies in this recipe.

By: megan

megan — Tue, 10 Feb 2009 01:00:06 +0000

I was just thinking about poor little cabbage and how un-sexy it is…that’s why I tarted it up a bit with some prosciutto! But bacon would be just as good and lots cheaper. Or no pork. (I guess.) Mmmmmm pierogis!

By: katie

katie — Tue, 10 Feb 2009 00:57:12 +0000

YUM. I love this kind of stuff. Minus the prociutto it is very recession friendly. I could envision this with a bit of sauerkraut in a pierogi. I love the crunch of cabbage. Under-rated my friend.

By: The Duo Dishes

The Duo Dishes — Tue, 10 Feb 2009 00:03:11 +0000

Proscuitto makes us happy. Very happy!

By: Joan Nova

Joan Nova — Mon, 09 Feb 2009 23:14:53 +0000

I starting to get a new found appreciation of cabbage — and this looks very good especially with the addition of the ham and chili pepper.