Here is a
Pork go-together, smothered cabbage. I remember not being able to stand the smell of
cooking cabbage when I was a kid and now it's like perfume!
Smothered cabbage is usually a side dish to pork chops or a roast
and is a New Year's Day must! It's really simple to prepare.
Med. head of cabbage chopped large and rinsed
1/2 med onion
1/2 cup fresh green onions
1 handful of parsley
2" x 2" piece of salt meat
1 link fresh homemade sausage or andouille
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 homemade sausage in 3/4 slices.
In a pot with some bacon grease begin to brown the
onions. When the onions have wilted throw in the salt meat and
Stir occasionally until every thing is partially
While preparing the base chop and rinse the
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.
Start putting the cabbage in until the pot is
about 3/4 full, stir around, lower the fire and cover. Within about
15 minutes the cabbage in the pot will be wilted enough to add more
fresh cabbage. Continue to do this until it's all in the pot. Watch
so the liquid doesn't cook all the way out. You need to keep at
least 1/4" of liquid in it until it's almost done.
Once all the cabbage is wilted throw in the
remainder of the seasonings and stir well. Here is where you make a
judgment call. Do want the cabbage done "just cooked", or, do
you want to smother it to smithereens? I like it both ways.
Taking your choice continue to cook it to the
point you want.
I've seen people throw in a little butter after
the liquid has evaporated and continue to cook it for a few
Here's a sample dish with smothered cabbage.....