Tuesday, November 07, 2006


Cabbage is such an underrated vegetable. How often do you hear that? But it's true.

Today I felt like getting down to my East European roots. I made four latkes (hear that, Sarah! we had latkes!) and then, because I was too lazy to fry the rest, turned what was still in the bowl into a potato kugel. And while I was doing the latkes, I also made fried cabbage. The good way.

When I made fried cabbage for my FIL (who is macrobiotic) he actually didn't believe me when I told him what I'd done. For him, cabbage is a Healthy Food, something that you do not Fry. Frying is for, you know, doughnuts. And other bad stuff. He tasted it, looked shocked, and then asked me how I'd cooked the delicious cabbage. "I fried it," I said. He looked at me, sure he'd misheard. "Well, when you say that, you don't mean you really fried it, do you? You just cooked it?" "I cooked it in oil, yeah. And some butter." Healthy food--> guilty pleasure, right there.

This fried cabbage starts with a little butter--two tablespoons?-- and two very large sliced onions. Cook the onions in the butter on the lowest heat you can for, oh, I don't know, forever or so. Then slice the cabbage (yes, the whole thing) and put it in. Unless you have a really big pot you'll have to add it in stages as it cooks down. Then cook that for, oh, I don't know, forever or so. Add salt and pepper. A little olive oil if you feel like it (this part is not authentic but being Jewish and liking butter on my cabbage I can't use schmaltz. Or, as the non-Jewish Hungarians do, lard.)

Eat. If you have never had this before you will not believe how sweet and intense and delicious it is.


Sarah said...


Uberimma said...

Mi latke es su latke. Just get in the car.

: )

LubyVitcher said...

Hey, that sounds great...and that is the way I give out recipes too. I don't know how much of x to put in... a splash and cook it.... until you can smell it. My boss just gave me a similar recipe but added caraway seeds. I haven't tried it yet, but it sounds interesting. I try not to serve too much cabbage, it repeats too much. I did recently make a stuffed cabbage stew, I was too lazy to stuff it and just threw the normal ingredients in the crock pot and davened. My husband said it was delish.
How did you turn latkes into potato kuel? I don't knw what is worse, making the latkes in fleishig kelim and not having sour cream or a potato kugel that is dairy and can't be used for your Shabbos meal.....I guess I am assuming you eat meat on Shabbos or you made it parve??

Deborah said...

Turnips are also an underrated vegetable. Unfortunately, my family does not understand the tastiness of cabbage and turnips (fresh, small, sweet).

Just knowing which vegetable is being served they put their "yucky-food" glasses on. Sigh.

Jeni said...

Another Eastern European cabbage treatment I used to have in Youngstown, Ohio, in my youth:
Mix a batch of shredded cabbage, cooked just as you describe, with a batch of buttered, cooked (egg) noodles, sprinkle with poppy seeds and a pinch or two of sugar. It is actually hard to stop eating this stuff.