Smothered Cabbage with Bacon
Do you experience the same problem as I do when I buy a whole head of cabbage where you only use a part of it and the remaining stays in the fridge until it wilts? What do you do with it? Cabbage usually is an add on ingredient on a dish so you rarely use the whole thing unless you have a big family, it is very seldom to serve this as a main or even a large part of a dish since there are other vegetables that are more palatable. Don’t worry our recipe today fixes that issue as it is the main ingredient of our dish plus it is also very tasty, anything with bacon definitely will be really good right? Thanks to the Creoles who created this dish which makes cabbage a really exiting food.
Smothered Cabbage with Bacon is a simple dish of chopped cabbage cooked with bacon and Creole seasoning, it is a New Orleans tradition where it is eaten together with black-eyed peas on New Year’s Day as it is supposed to bring good luck for the whole year. I know it’s not New Year, we still need to fill 260 days but why not serve this today or every day, certainly luck can happen any time.
- In a large skillet heat olive over medium heat, add bacon then fry until golden brown and crispy. Remove bacon from pan leaving the oil, set it aside.
- Add the onion, garlic and celery then sauté for two minutes.
- Add the capsicum then continue to sauté for 2 more minutes.
- Add the red pepper flakes, cabbage and chicken stock then mix it well, cook cabbage for 15-20 minutes or until cabbage is really tender, add the apple cider vinegar then toss back the bacon.
- Remove from heat then serve.