Status: ROGUE

The women in my family really make it a goal to make sure each holiday meal is just a little special. They may not do it the traditional way, but it doesn’t sway too much from their roots. For example, I suggested ADDING salmon and potatoes one thanksgiving since these could have been at the original feast.You would have thought I requested to skip the holiday as a whole! Momma wasn’t having it...but that’s the same year she wanted to put cranberries and andouille sausage in my Nana’s dressing. ::gasp:: I WAS ready to cancel the whole meal at that point to. How dare she think to touch an already perfect recipe...a recipe that had been passed down to me? To be honest, it is the only recipe I have never gone ROGUE on.

Nana was not a cook, but she always put her full effort into any meal she created. I enjoyed helping her in the kitchen, but I mostly loved to sit there and talk with her. She told me some many storied and taught me many more lessons. One of the lessons: never be intimidated by the kitchen. So many batched attempts - the sourdough bread that came out as hard as pretzel sticks, the brisket that always had the consistency of rough leather, the exploding egg she tried to boil in the microwave. Now mind you, the woman did have dishes she threw down on: greens (fresh from her garden), grilled chicken (sad I never got the recipe for her marinade), bread pudding, broiled catfish, her holiday dressing. But the same confidence she had going into the kitchen to make her famously good dishes, was the exactly same confidence she had while making the less digestible ones.

This is how I came to #ROGUElyfe: Nana’s confidence mixed with Momma’s creativity gave me the space to make the kitchen my own. What does any of this have to do with anything? Glad you asked! This week is my birthday, and I am always reflective around this time of year...it is also the week of St. Patrick’s Day. For whatever reason, these two ladies never let this “holiday” go by without having cabbage and cornish beef. Recently coming off my cabbage strike of 10 years (we ate cabbage at least once a month growing up), I figured I would try my hand at this meal. I honestly did not even try to find cornish beef, because I wanted a sausage. So below you will find my recipe for Sauteed Cabbage!

Money Matters
I spent $3 for this meal! If you add the sausage, then it would be closer to $7. The one head of cabbage yielded 5 servings, so .60/serving.

#ROGUElyfe

It would not hurt to add a little more seasoning to the cabbage. I went for a latin feel with cumin and chili powder!
If you are looking for a move caramelized taste, add some sugar when you add the cabbage.

My Recipe
¼ cup of olive oil
1 head of cabbage
1 small onion, roughly chopped
3 cloves of garlic, minced
Salt and pepper to taste
Other seasonings you may enjoy (I used cumin and chili powder)

Directions

Cut the head of cabbage into quarters, also cutting out the core piece of each; then rough chop the cabbage. In a large skillet, heat half of the oil (enough to coat the skillet) on medium heat. Add the onions and garlic until they start to soften, about 5 minutes.

Add the cabbage and the rest of the oil and stir, mixing the veggies and cabbage well. The the cabbage will start to brown a bit. At this point add your seasonings and ½ cup of water. Allow to cook until all the water has evaporated.

Server warm with you favorite accompaniment (I used grilled bratwurst) and enjoy!

Happy Cookin Y’all :)