Look when people talk about “soul food” you need to understand what that means. The term is not related to the most expensive cuts of meat and ingredients. It’s about making the most out of nothing. A head of cabbageD literally cost under $2. Even with the bacon and other multi-use items you can make a one-time recipe for under $10.
I don’t eat veggies often. I despise them, but this is one that I will at least venture to indulge in when it is made. The key to making great smothered cabbage is to understand the amount of water in leafy vegetables. Don’t add too much. Only add additional water as needed. The cabbage will cook itself. Also, the residual bacon grease from the sauteed bacon and onion will add all the flavor you need.
The great thing about this dish is because it does not involve raw meat that you can test the flavors along the way and adjust to your liking.
Ingredients:
1 head cabbage chopped and rinsed
1/2 lb thick cut bacon (sliced on the bias, about 1/2″ slices)
1 onion diced
1 TB onion powder
1 TB garlic powder
1 TB Apple Cider VInegar
2 TB Worstershire Sauce
2 TB Olive oil
1/4 cup water
A dash of Red Pepper or Creole Seasoning
Instructions:
Add 2 TB of Olive oil to a large saucepan or Dutch oven. Heat on low.
Chop onions and bacon. Once oil is hot add them to the skillet.
Saute the bacon and onions until bacon is firm, but not crispy and the onions are soft.
Meanwhile chop your cabbage into wide strips, removing the core pieces.
Move the sliced cabbage to a colander and wash thoroughly under cold water.
Once the bacon/onion mixture is ready start adding your washed cabbage to the pan. Don’t worry if all of it doesn’t fit immediately. The cabbage is full of water and will reduce down. GIve it about 5-7 minutes. Add additional cabbage until all fits into the pan.
Once all cabbage is in the pan add water, Apple Cider Vinegar, Worstershire sauce, and seasonings. Turn the heat down to low. If you have a simmer burner that would be the best option in this case. Make sure you stir the bacon and onion away from the bottom so that they do not burn.
Let simmer for 20-25 minutes, checking after about 15 minutes to ensure there is enough liquid in the pan. Continue cooking until the texture of the cabbage is to your liking.