Rick Hymer sells his wares at the Collingswood Farmers’ Market and from his home market in Monroeville NJ. He starts the market season in the spring with bedding plants, flowers, herbs, and vegetable plants. He moves into tomatoes, peppers, and corn (bi-colored!!!) but my favorite time of year is the autumn when Mr.Hymer sells his grandson’s pop corn and the best sweet potatoes, broccoli, cauliflower, and CABBAGE!!! I have ever tasted. His cabbage has flavor. It tastes like something. I use it for cole slaw, side dishes, soup, and stuffed cabbage. I freeze the cabbage slices in freezer bags so I can cook with them all winter.
Cooked with this method this cabbage is just plain sweet.
1 head of cabbage, washed and sliced
1 stick of butter
sprinkle of salt, and to taste
1. Core the cabbage and throw the core away
2. Slice the cabbage leaves into 1/2 to 1 inch slices
3. Rinse the cabbage in a colander
4. Melt butter in a large skillet with a lid.
5. When the butter is melted turn the heat under the pan down to medium low
6. Put the cabbage in the pan. Put the lid on the pan.
7. After ten minutes lift the lid and stir the cabbage. Sprinkle with a large pinch of salt. Put the lid back on. Turn the heat down to low.
8. Continue cooking slowly until all of the cabbage is soft. About 30 minutes. Do not let the leaves get brown. If the cabbage is getting brown, turn the heat under the pan lower or off and let the cabbage continue cooking under the lid.
(pictured: fresh ham pork roast, cabbage, mashed white sweet potatoes, fried apples)
Serve this as a side dish by itself.
Cook 8 ounces of eggs noodles and stir them into the cooked cabbage and top with some buttered bread crumbs.
Toss cooked cabbage with your favorite pierogi.
Mix with cut up hot dogs and kielbasa.
Or just eat it out of the pan…..