NEVER Cook Your Cabbage in Water Again — Seniors, Try This Old MOUNTAIN Trick

Get my printed cookbook: 36 recipes, 60 kitchen methods: https://vernasbook.com Or text me the word BOOK 📖 at (865) 460-6262 and I'll send it straight to your phone. NEVER cook your cabbage in water again. This is the old mountain way my mother cooked cabbage every fall, with no water in the pot, a little smoked bacon, a heavy cast iron pot, and one splash of apple cider vinegar at the very end. It comes out sweet, golden, and tender, and the smell never gets into your curtains. In this video, I'll show you how to fry cabbage the old-fashioned Southern and Appalachian way: how to render bacon or side meat, how to pick a good head of cabbage and cut it, how long to cook it (twenty to thirty minutes), and the last step that turns plain cabbage into the dish people ask for seconds of. I also cover leftovers, and my mother's breakfast made from them. What you'll need: - 1 head of green cabbage (2 1/2 to 3 pounds) - Thick bacon, side meat, a smoked turkey wing, or a ham hock - 1 onion - Black pepper, a pinch of sugar, and red pepper flakes if you like some fire - Apple cider vinegar - A heavy pot with a lid (cast iron is best) If your cabbage has ever come out gray and limp, that was not your cooking. It was the water. Now you know. Have a blessed day. Please susbscribe for more! -Verna Chapters: 0:00 Why boiling cabbage ruins it 1:23 Piece 1: The smoked fat and onion 3:14 Piece 2: Picking and cutting the cabbage 5:05 Piece 3: Low heat and patience 6:12 The last step (my daddy came back for thirds) 7:35 Save the pot liquor 7:50 What to serve with fried cabbage 8:14 Leftovers and my mother's breakfast 9:03 If it goes wrong 9:23 The whole recipe, start to finish 10:20 Tell me in the comments #friedcabbage #southerncooking #oldfashionedcooking #appalachiancooking