Best 5 Mamaw Englishs Fried Cabbage And Turnips Recipes

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**Mamaw English's Fried Cabbage and Turnips: A Southern Comfort Food Classic**

In the realm of classic Southern comfort food, few dishes hold a more prominent place than Mamaw English's Fried Cabbage and Turnips. This delectable side dish, often served alongside hearty meats like fried chicken or pork chops, is a symphony of flavors and textures that will warm your soul and leave you craving more. With its tender-crisp cabbage, sweet turnips, and savory bacon, this dish is a true testament to the culinary heritage of the American South.

But Mamaw English's Fried Cabbage and Turnips is not the only recipe featured in this article. You'll also find variations on this classic dish, each with its own unique twist. From a healthier version made with less butter and bacon to a spicy rendition that incorporates red pepper flakes, there's a recipe here to suit every taste and preference. So whether you're a fan of traditional Southern cooking or looking for something new and exciting, you're sure to find a recipe in this article that will satisfy your craving for fried cabbage and turnips.

Let's cook with our recipes!

BRAISED RED CABBAGE AND TURNIPS



Braised Red Cabbage and Turnips image

Provided by Sunny Anderson

Categories     side-dish

Time 1h3m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 tablespoons mustard seeds
2 tablespoons butter
1 tablespoons olive oil
1 pound turnips, peeled and diced (about 3)
1 head red cabbage, sliced thin
1/4 cup apple cider vinegar
1 cup chicken stock
Salt

Steps:

  • In a large saute pan, heat pan on medium and add the mustard seeds. Toast seeds until fragrant, about 1 minute. Add butter and oil. When butter is melted, add the turnips and cabbage and saute until cabbage begins to wilt, about 5 minutes. Mix in vinegar and stock. Bring mixture to a simmer, cover and braise until a knife inserted in a turnip comes out easily and cabbage is wilted and tender, about 25 minutes. Season, to taste, with salt.

FRIED CABBAGE WITH CARROTS AND PEPPERS



Fried Cabbage with Carrots and Peppers image

Cabbage is a staple in Gullah cooking, and there's so much more you can do with it than just coleslaw. This simple sauteed cabbage dish is one of my favorite ways to prepare the vegetable, and it's great with just about any protein. Better yet, it's a great dish to serve a large crowd.

Provided by Kardea Brown

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

3 slices bacon, chopped
Cooking oil, as needed
1 medium onion, sliced (1 1/2 cups)
1 large carrot, julienned (1 cup)
1 medium red bell pepper, sliced (1 cup)
1 yellow bell pepper, sliced (1 cup)
1 large head green cabbage (about 3 pounds), roughly chopped (12 cups)
1 clove garlic, minced
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
  • Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
  • Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.

SCOTTISH RUMBLEDETHUMPS



Scottish Rumbledethumps image

Rumbledethumps is not only a great name, but it combines the simplest of vegetables-mashed potatoes, swede, and kale-to make a delicious side dish.

Provided by Elaine Lemm

Categories     Side Dish     Dinner     Brunch

Time 1h

Yield 6

Number Of Ingredients 6

21 ounces potatoes (peeled, boiled, and mashed; or leftovers)
14 ounces swede or turnip (peeled, boiled, and mashed; or leftovers)
3 ounces unsalted butter (softened, divided)
9 ounces Savoy cabbage (or kale , finely sliced)
Salt and pepper, to taste
1 ounce grated cheddar cheese

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
  • Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
  • Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
  • Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.
  • Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.
  • Serve piping hot as a side or main dish and enjoy.

Nutrition Facts : Calories 248 kcal, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 5 g, Protein 5 g, SaturatedFat 8 g, Sodium 113 mg, Sugar 4 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g

MAMAW'S SOUTHERN BUTTERMILK CHICKEN



Mamaw's Southern Buttermilk Chicken image

This recipe was given to me from a friend's housekeeper, who was kind to share it with me. It was passed down through her family. Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around! Love and thanks, Maxine!

Provided by Jan Fair Seymour Pokk

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 9h50m

Yield 10

Number Of Ingredients 12

1 (3 pound) chicken, cut into 8 pieces
2 quarts buttermilk
2 tablespoons hot pepper sauce (such as Tabasco®)
2 tablespoons crushed garlic
2 cups vegetable oil for frying
3 ½ cups all-purpose flour
1 ½ tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground dried sage
1 tablespoon paprika
1 tablespoon garlic powder

Steps:

  • Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
  • The next day, preheat oven to 325 degrees F (165 degrees C).
  • Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
  • Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
  • Bake uncovered in the preheated oven for 1 hour.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 53.8 g, Cholesterol 74.4 mg, Fat 20 g, Fiber 1.9 g, Protein 28.7 g, SaturatedFat 5.3 g, Sodium 970.5 mg, Sugar 11.8 g

MAMAW ENGLISH'S FRIED CABBAGE AND TURNIPS



Mamaw English's Fried Cabbage and Turnips image

As a child, I would only eat raw turnips. I would eat these though!! My Mamaw was one of the best cooks I ever knew. I love this on lumpy mashed potatoes!!!!

Provided by Tari Harlan

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 8

6 slice bacon
1 cabbage head, shredded
2-3 turnips, halved and sliced
1 large onion, halved and thinly sliced
1/4 c water
1/4 c sugar
1 tsp salt
1/4 tsp pepper

Steps:

  • 1. In a large skillet, brown bacon, crumble and drain on a paper towel. Reserve for later.
  • 2. To skillet and bacon drippings, add turnips and onion slices tossing and cooking until onions are translucent, and turnips start to soften, (sometimes I let them brown a little).
  • 3. Add shredded cabbage to skillet, stiring gently to coat with drippings.
  • 4. When cabbage begins to wilt, add water, sugar, salt and pepper, stir to blend, cover and cook until cabbage is softened, stir in reserved bacon and serve.

Tips:

  • To save time, use a food processor to shred the cabbage and turnips.
  • Be sure to use a large skillet or Dutch oven to cook the cabbage and turnips so that they have plenty of room to brown.
  • Don't overcrowd the skillet or Dutch oven or the vegetables will not brown properly.
  • Cook the cabbage and turnips over medium heat so that they have time to caramelize.
  • Season the cabbage and turnips with salt, pepper, and other spices to taste.
  • Serve the cabbage and turnips immediately with your favorite sides.

Conclusion:

Mawmaw English's fried cabbage and turnips is a classic Southern dish that is easy to make and packed with flavor. This dish is a great way to use up leftover vegetables and it is also a budget-friendly meal. So next time you are looking for a quick and easy side dish, give Mawmaw English's fried cabbage and turnips a try.

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