Sunday, January 1, 2012

Smothered Cabbage

Med. head of cabbage                  
(chopped large and rinsed)
same size salty bacon (thick) 
 1 link andouille sausage 
 Bacon grease
 1 tsp creole seasoning
 Pinch of allspice
 Salt and pepper to taste
Cube the salt meat and boil for about 5 minutes. Save the liquid. Cut the sausage in 3/4 slices. (If not using salt meat fry thick fatty bacon) If the bacon has not rendered @ least 2 tbs of fat fry more bacon. Save the liquid. Cut the sausage in 3/4 slices.

In a pot with use the bacon grease to begin to browning the onions. When
the onions have wilted throw in the salt meat and sausage. Stir occasionally until every thing is slightly browned. Chop and rinse the cabbage.Taste the water from the salt meat. If it's not bitter pour about 1/2 a cup in the meat and deglaze the pot.Fill the pot till it's about 3/4 full w/ cabbage, stir, lower the fire and cover. In 15 minutes the cabbage will wilt down enough to put the remainder cabbage in. Watch so the liquid doesn't cook all the way out. You need to keep at least 1/4" of pot liquor.Once cabbage is all toss the remainder of the seasonings stirring well. 

This is where you make a decision. Cabbage al dente or, smothered to baby food? Choosing your preference. Some people baby food w/pot liquor, I on the other hand, like al dente w/ pot liquor.

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