Bea L. Recipe

Bea's Baked Cabbage

By Bea L. BeachChic


Rating:
Method:
Bake
Comments:

We love cabbage here at this household. My friend, Rudy, had the best cabbage I had ever tasted and she said that she baked hers in the oven rather than boiling it on top of the stove. So this is more like directions rather than a recipe.

My friend, Rudy, is origanially from LaGrange, Georgia. She met an NC guy and they moved to Raleigh when they married. I wasn't married yet when she & I met at our first public jobs. We clicked from the get-go and I actually learned how to cook from her. We remain friends today. Maybe I'll share the blue ribbon with her even though I changed to a different way of cooking them.

I have listed three optional ingredients, which I use sometimes but not every time.

Blue Ribbon Recipe

Notes from the Test Kitchen:
Paprika and red pepper were our seasonings of choice! This cooking technique made for perfectly done cabbage... that would be great with a few cubed red potatoes thrown in too!

Ingredients

1
head of cabbage
1 or 2
pats of butter
olive oil
salt & pepper
water
sprinkle of sugar (optional)
paprika (optional)
crushed or ground red pepper (optional)

Directions Step-By-Step

1
Preheat oven to 350 to 375, depending on how hot of oven you have. Spray roaster pan or deep casserole dish on sides and bottom. Cut cabbage into strips and place them into the pan or dish. Pour olive oil over cabbage (you be the judge of the amount). Put a pat of butter or two on top then salt & pepper to your liking. Put just enough water to basically cover the bottom...no more than a fourth way up. Cover and bake for approximately 45 minutes. Remove lid and continue to bake until water has evaporated. Stir occasionally. I bake mine until it's real tender and has started to brown only because that's the way that I like it. My total time of baking is probably around 1 1/2 to 1 3/4 hours. You can bake it to the tenderness that you prefer.
2
NOTE: Rudy doesn't use olive oil. She uses only butter...probably 1 to 2 sticks! Nor does she use paprika or red pepper. Yeah, she's worse than I am...LOL!!!!!
3
*You don't have as much aftertaste as you do when it's boiled. You also don't have that "green fly" that seems to come around when cooking cabbage.
4
**I added potatoes on top as Janet suggested and it was wonderful! I'll make them like that again. Thanks for the suggestion, Janet!:D
5
6/17/14: Since it was 99 degrees today and I had fresh cabbage that needed cooking I decided to experiment to see how it would be done in a crockpot. It is very good and push comes to shove I would do this again. Ideally, it would be great to use the crockpot on the patio or deck because I found that it has a much stronger smell this way than baking it in the oven. Go figure. It took 4 1/2 hours on high for one head of cabbage.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Wheat Free
Collection: Member's Choice
Other Tag: Quick & Easy
Hashtag: #cabbage

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441 Comments

user
Bea L. BeachChic
Jan 7, 2015
Way to go, LaVerne! Sounds awesome! Thanks!!!
user
LaVerne Reid lreid1949
Jan 7, 2015
I have cooked this many times and each time it is delicious. This time I decided to put a layer of sliced turkey Polska Kielbasa sausage and a large potatoes on top of the cabbage. It turned out great!
user
Bea L. BeachChic
Dec 22, 2014
Deb!!! PLEASE let me know if you create that casserole. I will want to try that, too. Now you guys are getting me in the mood for this cabbage and I just might have to make it fit into my menu. LOL
user
Deb Crane songchef
Dec 22, 2014
This is so bad. I have so much cooking to do for the Holidays, but yesterday I made this cabbage again. Just because I needed it! :0 lol
This is so very very good! I am going to try using this cabbage and creating a layered casserole using the cabbage as one of the layers. Unless I eat all of it before I start! lol
I will never go back to boiling cabbage!
user
Bea L. BeachChic
Dec 21, 2014
That's a brilliant idea, Billirene. I need to try that. Thanks!