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Friday, March 13, 2015

Carlee's Cabbage

    To start this story, we will need to go to the way back machine.  This may explain a lot ;-).  They year was probably 1984 and I was right around 2 years old.  We were living in the Chicago burbs while my dad went to dental school at UIC.  We were getting ready to come to Quincy for a weekend visit with grandma and grandpa.  So, I was on the phone with grandma getting the details in order.

   "What would you like to eat while you are here?"  Grandma asked.  With a little prompting in the background, I responded with "lobster!"  Oh boy!  Grandma asked "what else?"  I told her pot roast.  But it didn't stop there.  I proceeded to tell her step by step how to make the pot roast.  If only I still had that recipe to share!

    That brings us to a few years later when we were sitting in grandma's family room.  I don't remember the exact circumstances that got us going on it, but we started throwing ingredients back and forth for a recipe.  I think the original "recipe" included bananas, but luckily they were dropped before the first run.  Surprisingly enough, our little game resulted in a pretty tasty little side dish.  My grandma and mom have been making it ever since and both always call it Carlee's Cabbage.
    The secret ingredient is Parmesan cheese.  If you haven't had Parmesan on your cabbage, you are missing out.  It sounds a little strange, but they really go well together.

     It occurred to me that not everyone knows what Cavender's is.  My family uses it quite a bit.  We use it on veggies, chicken, pork, eggs... it's all good.  I have mentioned it by name a few times, so I figured I would show you what you are looking for in the store.  Don't worry, I am not in any way affiliated with the brand... I just wanted to make sure you know what I am talking about!

    They also make a salt free version in a blue bottle.  It is great in this cabbage dish!




Carlee's Cabbage

Ingredients:

2 T butter
1 onion, roughly chopped
2 medium potatoes
1/2 head cabbage, cut to approximately 1 x 1" pieces
1 cup chicken stock
1 1/2 tsp Cavender's seasoning
1/2 tsp garlic
1/2 cup Parmesan cheese


  1. In a large saucepan, melt the butter.  Add the onions and potatoes.  Cook until the onions start to soften and potatoes start to brown.
  2. Throw in the cabbage, stock and spices.  Cover and cook for about 10 minutes.
  3. Remove cover and cook until liquid is basically gone
  4. Remove from heat and stir in Parmesan cheese.

7 comments:

  1. Great Dish! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays at 9AM eastern time :D Hope to see you there at City of Creative Dreams Link Party.

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  2. The Parm sounds like it'd add a nice counter to the cabbage. Maybe I'll give it a try next time I make cabbage! Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. :)

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    1. It does give a good balance. Thanks for hosting, have a great weekend!

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    2. It does give a good balance. Thanks for hosting, have a great weekend!

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  3. Great dish! Thanks for linking up to Funtastic Friday. Hope to see you again this week.

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    1. We've been enjoying it for years! Thanks for hosting!

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