SMOKED CABBAGE
Let's take it to the stovetop!
Cabbage is a staple in some of the most memorable meals from my family's gatherings. Now, as most folks say, I don't just eat anybody's cabbage.
It's got to have the three key elements:
- Savory broth
- Medium texture
- Not too soggy but definitely well done.
- Smoked meat
STEP ONE:
Boil the meat. Add enough water to cover the meat. Depending on the type of meat you use, you'll have to re-fill the pot of water several times to fully cook the meat. Here are some common boiling time frames for different kinds of cabbage friendly meats:
- Smoked Pork Neckbones: 1-2 hours
- Smoked Turkey Neckbones: 1 hour
- Smoked Ham Hocks: 4 hours
STEP TWO:
When the meat is fully boiled (taste to test), turn the heat down to medium and remove half of the remaining water, and add the following seasonings:
- Granulated onion
- If you'd like to use fresh onions, this is the time to add them!
- Granulated garlic
- Creole seasoning
- Crushed red pepper
- Half a stick of butter
STEP THREE:
Turn the heat down to low and let it simmer, stirring regularly to prevent cabbage leaves and/or meat from sticking to the pot (or to each other). Allow the contents to simmer for at least 25-30 minutes depending on your desired texture.
After the 25-30 minutes has passed, turn off the stove and let everything sit in the pot for about 10-20 minutes to allow the flavors to marry together.
SERVING:
This cabbage makes a great main or side dish. If you eat it as a main dish, I recommend a slice of cornbread (homemade of course). If you eat it as a side dish, it works very well with a plate full of your favorite baked/fried meat and maybe a homemade baked macaroni to complete the meal.