Another Friday has come along and it’s time for another episode of Good Friends Good Food. I love learning what friends cook and bake. We are all very different but so much alike when it comes to food. We found that out when we were in different foodie groups over the years. So far, since we started Good Friends Good Food I haven’t seen a single recipe I don’t want to try. And I’m sure it will be the same with this veggie — cabbage.

I went simple. Southern Fried Cabbage with Sausage.

Easy to make. Slice about 1\3 lb of sausage diagonally. Brown in a little butter and EVOO (mine was infused with garlic) until light brown. Remove sausage and set aside. Brown some sliced onions until they are opaque. Salt the onions. When brown add in a head of cabbage that has been cored and cut into 1″ squares. Salt and pepper the cabbage. Stir until cabbage has cooked down but is still green. Add the sausage back in. Serve.

You can also make this with bacon instead of sausage or just the cabbage alone. Makes a good meal or a side dish. AND…it’s KETO friendly.

Want more cabbage dishes? Check with







See you in two weeks when we cook something GREEN!!


This week’s theme, thanks to Kayte, is Salads.  Now, salad can mean just about anything – pasta, green, potato, fruit – so this was a wide open category.

We eat lots of green salads so I wanted something different.


Pasta tossed with celery, maters, carrots, and red cabbage (I left out the red onion) with a dressing made with Greek yogurt, mayonnaise, and red cider vinegar.  The dressing was a lot like the one I used to use for my broccoli pasta salad but not sweet.  This would also be good with some sunflower seeds thrown in.  Or some squash, zucchini, shrooms.

I liked the salad.  But I would like it more if the dressing was sweeter.

The recipe is from Ellie’s Comfort Food Fix page 250.

For more salads visit Eating with Ellie – Savvy Salads.  If you want to join us just cook something from Ellie in the theme, blog, and comment.  Easy Peasy.  We’d love to have you.

Summer is usually the season for lots and lots of salads. There is plenty of fresh veggies to add to that bowl of lettuce or greens. So, when the IHCC theme came up SALADS {and Vinegrettes} I knew there would be some good dishes to be had. As it turns out, my salad is NOT made with bunches of fresh veggies but bunches of spicy flavors and only two veggies – Savoy Cabbage and Carrots.Savoy cabbage is NOT easy to find in Podunk, USA. I thought I would have to use regular but at the FOURTH (and last) store….


Asian Dressing:

    2 Tbl rice wine vinegar
    1 1/2 TBL soy sauce
    1 TBL oyster sauce
    1/4 tsp Tabasco hot pepper sauce
    1 tsp sugar
    2 cloves garlic, peeled, crushed, and finely chopped (2 teaspoons)

Savoy Salad

    1/2 pound tender savoy cabbage leaves, with tough lower part of central ribs removed and discarded, leaves finely shredded (about 6 cups, lightly packed)
    1/2 cup julienned carrot strips

Combine the dressing ingredients in a plastic bag large enough to hold the cabbage.
Add the cabbage, toss it with the dressing, and allow the mixture to marinate for about 2 hours.
Transfer the salad and dressing to a serving bowl, sprinkle with the carrot.Recipe is from Jacques Pepin’s Table page 296

This was spicy. I think I liked it, but I’m not quite sure yet. It would be a great side with a sweet chicken dish. The heat and the sour from the salad would balance out the sweet. I made the full dressing recipe but only used about 1/4 of the cabbage. Good thing because the cabbage really soaked up the dressing.

What other salads are on the I Heart Cooking Clubs’ salad buffet? Check them out!

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