That’s weird; I also don’t see his post. He did mention “…fry the cabbage in butter and celery seed until soft and slightly brown but not burnt.” Then he posted using bacon grease and caraway seed. He’ll likely see this and confirm.

Yeah, that is what I thought I remembered. I have been simmering in water with onions and different sausages. I do not like cooked with the corned beef, so I thought I would try his.

Probably do bacon grease and celery seed. I do not have caraway.

I cook cabbage in a similar way but I sweat it rather than frying, using only the water adhering to the leaves after washing and a little butter or olive oil. I generally add caraway but sometimes fennel seed. It's not really a recipe as such and it's very forgiving. Just don't have the heat too high or it will burn before it's tender.

I do it the way @floral_uk z.8/9 SW UK does just the natural water and sweat it then butter no seasoning except salt and plenty of pepper. That is how my Momma always cooked it. My Dad loved pepper so that is required. c

Thanks, I do NOT care for fennel and must not like caraway, since I do not have any.

NYT had a recipe for Haluski yesterday that sounds similar but no bacon grease or Caraway seed. I’s on the cooktop now as I type.

Haluski (Buttery Cabbage and Noodles)

INGREDIENTS

Yield:

4 servings

• 6tablespoons unsalted butter
• 1yellow onion, thinly sliced
• Salt and pepper
• 2pounds green cabbage (about 1 small), core chopped and leaves thinly sliced
• 12ounces wide egg noodles

PREPARATION

1. Step 1
   In a large Dutch oven, melt 5 tablespoons of the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring often, until softened and lightly browned, 3 to 6 minutes. Add the cabbage, season generously with salt and pepper, and stir to combine. Reduce heat to medium-low, cover the pot and cook, stirring occasionally, until the cabbage is tender but not mushy, 35 to 40 minutes. (Browning is welcome, but if you see burning, reduce the heat and add a tablespoon or two of water.)
2. Step 2
   Meanwhile, bring a large pot of salted water to a boil. When the cabbage is done, remove from heat and keep covered. Add the noodles to the boiling water and cook according to package directions. Reserve ½ cup pasta water, then drain the noodles.
3. Step 3
   Add the noodles, reserved pasta water and remaining 1 tablespoon butter to the cabbage. Stir over medium-high heat until the noodles are saucy and glossed with melted butter, 1 to 2 minutes. Season to taste with salt and pepper

@jrb451....That sounds really good! Makes a whole meal!

@NiCOZ5, it was and simple. I wouldn’t hesitate to add in a bit of bacon, ham, sausage, etc., if you enjoy your cabbage that way but it was tasty without.