2/2/2022 – This dish turned out great as it was easy, quick, and tasty on a cold winter day. It was inspired by the one here. We will surely make this again.
- 3 tablespoons butter
- 15 green onions from the garden when chopped with about 1.5 cups. [Original recipe called for one large yellow onion.]
- 1+ small head cabbage, coarsely chopped that was enough to fill the No. 10 skillet before they cooked down.
- Ina’s Chicken Stock made with fresh herbs—from the flower beds outside the kitchen door—2 hours into an all day simmer, from the large pot on the burner behind the skillet.
- 5 ea. 1.5″ diameter red potatoes, sliced thinly
- paprika & Kit’s Creole Seasoning until it looks right
- 2+ cups spiral cut ham slices cut into no larger than 1″ squares
- Salt and course grounds black pepper
- Did not add these but should have so it is listed here so we remember next time
- Red Pepper Flakes.
- Hot sausage from Louisiana while likely reducing the amount of ham.
- In a No. 10 cast iron skillet over medium heat, melt the butter and saute the onions. When wilted add cabbage and stir to blend buttered onions into the cabbage. Drizzle about ¼ cup Chick Stock, cover and simmer to steam gently for ten minutes.
- Sprinkle spices and salt into potatoes and stir. Add spiced potatoes to cabbage and mix. Cover again and allow to simmer for ten more minutes. Additional stock may be needed.
- Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Stir several times to distribute the spices.
- Mix ham in and finish cooking until ham is hot and potatoes are done.
Comments to the Original Recipe that sounded like good ideas to try were as listed below.
- Cube to potatoes so they do not fall apart although ours did not but perhaps will when rewarmed as leftovers.
- Put the potatoes in olive oil first to brown.
- “This recipe actually dates back a couple of centuries, but in all of its forms is delicious! In Britain, this is what is called “Bubble and Squeak”. My mom’s version has a southern twist and is called simply “fried cabbage”. She begins with a couple tablespoons of light oil over medium-low heat, and then adds two tablespoons of bacon grease for the smoky flavor. Next, she adds the onions and cabbage together and allows them to caramelize a bit before reducing the heat to low, covering, and allowing it to cook for about 15 minutes in its own juices. When the cabbage is about “half-tender”, she will add the sliced potatoes, salt & pepper, a dash of garlic powder, and julienne sliced ham, stir, and cover again until the potatoes are done.“
- “Browned up the pototoes and ham with the onion before adding cabbage, then added broth vs. water.”
- “I substituted chardonnay for the water-just because it’s chardonnay!“
- “I used a chicken based white wine and herb broth, and used sausage instead of ham with some rosemary, 1 clove of garlic, green onion, thinly diced carrots(like you get in bagged salads), potatoes, and red and green cabbage. I cooked a large amount so I ended up using a pot with mostly broth and a few cups of water. Beautiful and delicious!”