A Year of Savings - Cabbage

I learned to how to make "fried cabbage" from Mrs. Edith Connor, who was one of my home economics teachers in high school. I took home economics all 4 years of high school and also took a summer school class of home economics, just for fun.
Fried cabbage is one of my husband's favorites vegetables. Nina and John like it too but Bobby and Jimmy won't touch it.
Cabbage will be very cheap in the next few weeks with St. Patrick's Day specials and I will buy several heads. Stored in a plastic bag or container, cabbage will keep for weeks in the fridge.

Mrs. Connors Fried Cabbage
1 small or 1/2 large cabbage, chopped to bite size pieces
2 T butter
1/2 cup onion, chopped
salt and pepper
1 T sugar
Melt the butter in a large frying pan over medium. Saute the onion just until it starts to turn translucent. Add the cabbage and stir. You might want to turn up the heat to medium high. Cover the pan. Stir after 2 minutes. Cook about 2-3 more minutes and then stir again. The cabbage should just start to brown in spots and be limp. Sprinkle with sugar and put the lid back on and take off the heat.

I promise it won't stink like cabbage cooked for hours does and hopefully your family members that have open-minds toward vegetables will like it as much as we do.


Saturday supper - roast beef with gravy, potatoes, carrots and fried cabbage. This was my plate, I prefer bigger helpings of vegetables but I am pretty sure the men at my table had bigger servings of meat than I did.