I have to admit I'm always surprised when someone asks me how I cook cabbage. It's one of those things that's so simple and so common I forget everyone didn't grow up with a parent that cooked real food. Cabbage has always been a mainstay in our home. My mom cooked it all the time, while I didn't appreciate it's yummy goodness as a child, I can proudly say it is one of my favorites now.

While there are many ways to enjoy cabbage, from soup all the way to "noodles" for your favorite sauce, there are two basic methods to use to cook it. My favorite by far is to shred it and boil in lots of water. When it becomes tender, I add lots of butter, a touch of sweetener, salt and tons of black pepper. I don't know if I enjoy the cabbage or the pot liquor more. You use this same basic technique if making soup. You just add more veggies and possible a little meat of one kind or other.

My second favorite way to have cabbage is to sauté or stir-fry. I simply start out with three or four slices bacon that I dice. Heat skillet until it's nice and hot, add bacon and cook to render fat. Once it's given off all the fat it will, added minced garlic, diced onions and diced green pepper. When the onion is translucent and the pepper is tender crisp, add shredded cabbage. Stir to coat it all in the bacon drippings. Stir and turn until the cabbage begins to soften. Season with salt and pepper ( I like lots of fresh ground pepper myself). Other seasonings you might want to think about are ground caraway seeds, a little fresh ground ginger or maybe even a little Cajun seasoning. But anything you like will work. When the cabbage is done add the bacon back in and serve hot as a side dish.

You can also simply stir-fry cabbage in butter or oil and use in place of noodles under such things as Swiss steak or Stroganoff. The sky and your preferences are you only limits.

Once you learn these basics you can go anywhere from there. Stir-fry chicken, beef or pork and add to the cabbage for a wonderful one-pot dinner, don't forget the chop sticks! One of my favorite dishes as a kid growing up was a Japanese fried rice one of my mom's co-works taught her to make. Of course, it has been Americanized but it's basically shredded cabbage, carrots, and onions with a pound of bacon and rice all mixed together and stir-fried with eggs. Now of course I don't eat the rice any more so I simply shred more cabbage and it is out of this world good. You cooked the bacon and remove to a paper towel to drain. Pour off and reserve all but about 2 table spoons of drippings. Add onion and carrots. When onion is translucent, add cabbage and a little more bacon drippings (not too much you don't want it greasy, just flavorful) when the cabbage is tender add in the bacon, season to taste, crack and beat about 4-6 eggs. Pour them over the whole thing and stir until the eggs are set. This should combine quickly and not be noticeable eggy. If you prefer make this but use shrimp or ham instead of bacon. I find ham a bit bland and chicken is far too bland unless it's well seasoned before going in. I've never tried thin sliced steak but I'm sure it would work beautifully as well.

Add diced smoked sausage to a pot of boiled cabbage for a fine tasting winters night dinner, sure to tame even the coldest of nights. If you have a ham bone or smoked turkey leg they will also add wonderful flavor to your simple pot of cabbage.

Cabbage can also, be roasted. Simply cut into small wedges, drizzle with oil and season. Pop in a hot oven (350 or so) and roast until tender. While your roasting why not add a few other veggies and make a roasted veggie salad. Top with your favorite oil based dressing and serve warm. Turnips, carrots, tomatoes and zucchini are all good choices to add to your roasted veggie salad.

There are so many ways to eat cabbage instead of just the plain old wedges found in a pot roast (something I admit I just don't care for).

Now go buy yourself a cabbage or two and ENJOY!

Here's the perfect use for cabbage.  Coleslaw, but this isn't the sweet kind found at every chicken, fish and BBQ place in town.  No siree, this is home made garlicky goodness.

For the recipe click here: http://vikkiskitchn.spaces.live.com/blog/cns!C34F22B307DAF53B!819.entry  I posted it under side dishes.