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Smothered Cabbage

Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Servings:12..

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Smothered Cabbage
Smothered Cabbage
Smothered Cabbage
Oh what a lovely and simple side dish! This one has it all (and by "all" I mean BACON!)!

Looking around the Internet, "Smothered Cabbage" doesn't appear to live in any specific geographic or cultural origin. I'm going to label it thusly: Soulful Southern Cajun-eole. I see it labeled many ways, but none seem to officially claim it as their own.

Smothered cabbage is varied and different and originally made from whatever was on hand, at the time. It probably still is! It was usually some kind of inexpensive meat and cabbage thrown into a pot where it was smothered with some broth and other flavors, and then left to simmer until it becomes a big pool of tasty goodness.

I see all kinds of variations, including rabbit, Andouille, bacon, ham, white cabbage, red cabbage, all types of braising greens, some fruits, chilies, tomatoes, different stocks, vinegars, other vegetables, etc. There doesn't appear to be any one clear place of origin or widely accepted definition. From all of this, I've picked and chosen and blended together red cabbage with onions, apples, bacon, apple cider vinegar and some chicken stock. Not so much as to drown the whole delicious concoction, but ... JUST enough to smother it!

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
8 slices (200g)  raw bacon, chopped91690242002
1 medium head (839g)  red cabbage, sliced into thin strips2601126218044
2 medium (322g)  apples (like golden delicious), cored, peeled and sliced thin15400424038
1 medium (110g)  red onion, cut into thin slices440110208
4 each (12g)  garlic cloves, minced16004004
1 cup (224g)  chicken stock or broth (recipe)15.68.302.241.52001.52
2 tbsp (29.88g)  apple cider vinegar (Buy Now) 0000000
salt and fresh cracked black pepper, to taste0000000
Totals (of 12 Servings):1405.6891.3g39.24g121.52g24g0g97.52g
Per Serving:117.147.61g3.27g10.13g2g0g8.13g *

Method:

  1. In a large pot with a lid over medium-high heat, add your chopped bacon. Cook the bacon, stirring often, until it is crispy. At this point, you can remove some of the rendered fat, if you like, but it is optional. Fat is flavor!
  2. Add your sliced cabbage, apples, onions and garlic, with a sprinkling of salt and pepper. Stir the ingredients together, to coat with the bacon bits and fat.
  3. Add chicken stock and cider vinegar. Place a lid on the pot and turn the heat to a low temperature. Allow the ingredients to simmer and steam for about 15 minutes. Remove the lid, stir and allow the steam to escape for a further 15 minutes, while the cabbage simmers away.
  4. When most of the juices have evaporated, the cabbage is soft, tender and delicious, taste it. Adjust seasoning with salt and pepper. Serve!

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* Learn More: More about this recipe and nutrition ...

Comments

How on earth do you get all the slicing done in the listed 10 minutes prep time (not to mention washing peeling etc)

 Mimi Muraoka  12/11/2014

 (Reply)

OK just saw this this morning and right away I wanted to eat this instead of my usual breakfast!! Well done will go get some cabbage today and make this.

 Marie Veal  6/26/2013

 (Reply)

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