Wednesday, August 3, 2011

Smothered Cabbage with Pickled Meat

This is another one pot meal.  My Mom and Dad liked making meals that could be made in one pot.  If you don't like cabbage, you might still like this dish.  The cabbage becomes sweet when it is cooked down.  The way we make this there is a bite of meat with every bite of cabbage. YUM!
  • 2 large heads of cabbage
  • 2 large onions, chopped
  • 6 cloves of garlic, minced
  • 1 lb. smoked sausage, cut into semi-circles
  • 1 lb. pickled pork
  • ½ C. vegetable oil
  • 1 T. Tony Chachere’s Creole Seasoning
  • ½ T. kosher salt
  • 1 t. black pepper
  1. In a large Dutch oven, heat the oil on medium heat and add the onions and sauté until limp
  2. Add garlic and cook for 1 minute
  3. Add the sausage and pickled meat and fry off
  4. Cut the cabbage in half and then into bite-size pieces
  5. Rinse the cabbage in a strainer
  6. Add the cabbage and the salt, pepper, and Tony’s
  7. Cook covered until the cabbage starts to wilt, about 1 hour
  8. Remove the cover and cook for an additional hour, or until the cabbage begins to brown
Tips and Tricks:
  • You don’t need to add water.  The water from rinsing the cabbage will be enough.
  • The amount of time you cook the cabbage depends on how you like cabbage.  We like to cook it until it is very soft and starts to caramelize.  You can adjust to make yours the way you like.

No comments:

Post a Comment