Smothered Cabbage Recipes

SMOTHERED CABBAGE

Steps:

• Chop off the hard core of cabbage and discard rinse the cabbage well and slice thinly.
• Put the onion in the olive in a medium saucepan and cook gently until a good golden colour.
• Add the garlic cook 1 minute, then add the fennel seeds and cabbage.
• Cook until the cabbage has wilted turning often with tongs, then season with salt and pepper and pour over the vinegar.
• Cover with lid and cook very gently for 45 minutes turning often.
• If the cabbage dries up add 1 tablespoon of water.

SMOTHERED CABBAGE

Steps:

• 1. Gather ingredients. Clean and cut up cabbage to the chew that you desire, set aside. heat Dutch oven and fry up cubed ham steak in small amount of oil or brown your ham steak and cut up after browning. Remove from dutch oven and drain on paper towels
• 2. Put bacon in the pot and brown until crisp. remove and drain. add onions, garlic ,celery seed. When onions and garlic are softened add cabbage and simmer until tender about 40 minutes. Cut off pot add cubed ham steak and bacon put the lid back on and let sit covered for another 20 minutes. Add chicken stock only if there is a significant reduction in liquid and there should not be. We know cabbage gives up a lot of liquid. This is just in case. I use chicken stock instead of water so the cabbage does not lose it's flavor.

SMOTHERED CABBAGE

Steps:

• In a large saucepan, brown sausage over medium heat.
• Add onion and saute for 3 minutes.
• Add cabbage and cover.
• Cook about 50 minutes, stirring occasionally.
• Uncover and add seasonings, cook 5 minutes more.
• Serve as a main dish over rice or as a side with some cornbread, of course. ;).
• Enjoy! ;).

SOUTHERN FRIED SMOTHERED CABBAGE

Steps:

• Heat a large, lidded cast iron pot over medium-high heat. Add bacon and fry until browned but not crispy, about 5 minutes. Quickly add cabbage pieces and water, in that order. Cover the pot with the lid and allow cabbage to steam, about 1 minute. Season with cayenne pepper and salt and boil for 15 minutes.
• Remove lid and reduce heat to a high simmer. Cook until all liquid has evaporated and cabbage is browning in the bottom of the pot and wilted but not soggy, about 10 minutes more. Scrape the bottom of the pot regularly and turn cabbage to prevent sticking.

MS. ANGELA'S SMOTHERED CABBAGE

Steps:

• Heat oil in a large pot over medium heat. Add onion, green pepper, and garlic. Cook and stir until browned, about 5 minutes. Add pork, Creole seasoning, and salt. Cook until pork is browned, 5 to 7 minutes. Do not drain.
• Arrange cabbage over pork; cover with diced tomatoes. Add lid and reduce heat to medium. Cook, without stirring, until cabbage is wilted, 15 to 20 minutes. Stir and taste for seasoning.

SOUTHERN SMOTHERED CABBAGE

Steps:

• Fry bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Remove bacon from skillet and drain on a plate lined with paper towels; reserve bacon grease in the skillet. Crumble bacon into a bowl when cool and set aside.
• Add onion, celery, and red bell pepper to the bacon grease in the skillet. Cook over medium heat until softened, about 3 minutes. Add cayenne, parsley, mustard, and black pepper and cook 2 minutes. Add cabbage; cover and cook 10 minutes. Uncover, increase heat to high, and cook, stirring often, until cabbage is wilted and tender, about 10 additional minutes.
• Add apple cider vinegar and reserved crumbled bacon to the skillet and toss to coat. Serve immediately.

SMOTHERED CABBAGE

Steps:

• Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
• Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
• Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
• Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.