Onions

The other day I chopped up 4 onions for one meal. I think that's some kind of record.

I cut one chunky for the kielbasa, which I sautéd in a bit of olive oil. I needed two smaller chopped onions for the potatoes I cut up into bite-sized pieces which I put in foil with olive oil and butter and baked in the oven (oops, no picture).

The last one I chopped up very small to make fried corn, something I used to make only around the holidays. I don't know why I didn't make it any other time, but I found myself making it several times this year. Go me.

The corn must drain for a bit before trying to fry it or it takes way too long to start that yummy carmelization. I put a bit of olive oil and butter in the pan, let it melt and add the onions. After they get going really well I toss in the corn. I've never timed it, but I would say it takes about 15 minutes to start seeing that nice brown color that lets you know it's ready.

The sweet Vidalias weren't overpowering, believe it or not, they just sort of melted into the food, especially the potatoes and corn. My daughters aren't crazy about onions, but they sure are crazy about that corn.

Good Ol' Fried Cabbage

I made some fried cabbage the other day, first time in a long while. I was the only one who ever ate the stuff, so I try not to offend the noses of those who don't. Then Hubby told me it smelled so good he had to taste it, and, hey, Mikey! He liked it!

My recipe is sort of fly by the seat of your pants because that’s how my dad cooked everything and he’s the one I learned from. But I think that’s what makes it easy and also gives you the freedom to make it your own.

Fry up a few pieces of bacon in the same lidded-pot you’ll cook the cabbage. Set bacon aside, leaving the drippings in the pot (a Tablespoon or two should do it). Add a chopped onion (whole or half, up to you, as big or little pieces as you like) and saute for a couple of minutes. Add chopped cabbage (mine end up looking like squares), but if it won’t all fit at once, put the lid on it and let it cook down for just a minute or two. Keep stirring while adding the cabbage until it all fits. Add some granulated garlic powder (about a teaspoon or so, you don't want it to overpower the taste of the cabbage), and salt and pepper to taste. Cover, stirring occasionally. When it’s almost done, crumble the bacon and toss it in. Finish cooking to your liking.

Cooking time is less than 10 minutes. That said, I like my cabbage with a little crunch to it, but some prefer it more on the mushy side, you just have to play with the cooking time a little. Also, I buy my bacon in those already cooked packages at Costco, so all I have to do is zap it for a minute. Since I don’t have bacon grease on hand, I just use a splash or two of olive or canola oil instead. It doesn't require much fat, just enough to flavor it, because the cabbage will make its own juice which actually steams it. Good stuff, Maynard.