Continuing with our St. Paddy’s Day menu, the corned beef is taken care of; now, how about the cabbage?
Sure and all, I could just boil it, or mebbe serve it as cole slaw; but I came across a recipe on AllRecipes.com for a spicy Cajun seasoned cabbage that looked pretty simple and very tasty. After reading through some of the on-line reviews, I reconsidered the amounts and types of seasonings called for, and made a few other minor changes. It all ended up quite tasty.
•1/2 tsp Cajun Blackening Seasoning
•1/2 tsp Sweet Mama’s BBQ Rub
•1/2 tsp Seasoned Salt
•1/2 tsp dried parsley
•1/2 tsp dried chives
•1/2 tsp Pepper Orange Seasoning
•1/4 tsp Vadouvan French Masala Curry
•3 tbsp butter
•1 tbsp Sherry Peppers Sauce
•1 sweet onion, diced
•3 cloves garlic, diced
•1 small head cabbage, chopped
A note on the seasonings: I am really very lucky to have several very nice spice merchants close by, and I have several seasoning blends that I use a lot. I’ve provided links to most of them, but feel free to substitute with your own preferred seasonings and blends.
Combine the seasonings together in a small bowl and set aside.
Melt the butter in a large skillet over medium heat, then add the onion and cook for five minutes.
Add the garlic and cook for another couple of minutes, then add the cabbage, tossing to mix with the onion and garlic, and to coat with the butter.
Cook for another five minutes, until the cabbage begins to wilt, then stir in the seasoning blend and Sherry Peppers Sauce.
Toss to combine, then continue to cook for another five minutes, until the cabbage is tender and nicely seasoned.
Serve warm, but don’t wait until you’re having corned beef, this makes a great veggie side for just about any dinner.