My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, October 7, 2011

Mom's Cabbage

When I lived in Florida every time I started to make this I would have to call Mom for the recipe. Of course there was no recipe, what I really got was the ingredients and a guess at how much. Finally after many years I did take the time to formula sort of a recipe. Here it is. I always double it now because it's even better left over. It's also a good way to use some of your canned tomatoes or oven roasted tomatoes. I use my frozen cabbage in the winter.

Mom's Cabbage
3-4 servings
print recipe

Melt 2 tablespoons butter in a heavy skillet

2 cups chopped cabbage
1/2 cup chopped green pepper
1 cup diced tomatoes
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup chopped onion

Cook over medium low heat 10-12 minutes - Don't overcook.

Just before serving stir in another tablespoon of butter, because Mom said so.


  1. this sounds so good! i have been eating a lot of cabbage lately!do you have hot weather?

  2. So tell me, how do you freeze cabbage? Do you shred it or cut it up? I'm going to make this recipe on my new stove...I LOVE cabbage...:)JP


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