Southern Cooked Cabbage
Easy recipe for southern cooked cabbage just the way you remember it
- 2 tbs butter
- 4 strips of bacon
- 1 medium onion
- 3 cloves of garlic
- 2 cups chicken stock
- 1 head of cabbage
- 3 fist sized white potatoes
- 1 tsp salt
- ½ tsp Tony Cacheres USE season-all salt if Tony Chachere's is not available
- 1 tsp pepper
- splash of Apple cider vinegar
- ½ tsp baking soda
melt butter over medium heat on the stove top in a frying pan. Cut the bacon into small pieces and fry in the butter. While bacon is frying, give the onion a rough chop and add to the frying pan. Mince the garlic. Just as the onion is becoming translucent (2-3 minutes), add the garlic and cook until fragrant (smells up the kitchen).
Add all of the ingredients (including the melted butter and bacon grease) to a large sauce pot (6 quart or so). Cut up the cabbage as follows: Cut into quarters and then cut into strips that are about 1-2 inches wide (after removing the hard center core) and place into the large sauce pot. Cover the the cabbage with chicken stock - but if not enough stock, add water to cover. Peel three fist sized potatoes and cut into 1-2 inch squares. Add to the stock pot. Add the salt, Tony chachere's (seaon-all) and pepper. Add the apple cider vinegar and baking soda as well.
Cook over medium high heat on the stove top by simmering for 10-12 minutes or just until the cabbage is done (try it to know for sure). You may need to add more salt and/or pepper depending on taste.
- There is no point in using your good bacon on this recipe, if you can find the “bits and pieces” of bacon (very inexpensive) available at your store, keep some in your fridge/freezer for these kinds of recipes. Perfect inexpensive solution. ( I bought mine at Trader Joe's, but I have seen them at my local grocery too).
- Southern Cooked Cabbage has a smell (it isn't really a nice smell) when it is cooking. If you can cook it outside, that is ideal. For example use the burner on the end of your grill. I also have a separate burner that I do canning on. Camp stove anyone? That way the smell stays out of the house. Today, I cooked the cabbage on my canning burner.
- You know to discard the first couple of outer leaves on cabbage, right? Thought so.
- Cabbage has the bad reputation of giving people gas. Here are the ways that I have heard that you can address the gas issue ( no idea if they are accurate or if they work individually - you can see from the recipe what I did): Add potatoes to your cabbage and cook with the potatoes - the potatoes will absorb the gas making properties of the cabbage, add vinegar to the cabbage while it cooks, add baking soda to the cabbage while it cooks, only simmer the cabbage do not hard boil it. I do all of these things to my southern cooked cabbage and haven’t noticed that the gas is terrible. Not sure which one works or if it is the combination but my recipe for southern cooked cabbage doesn't seem to give anyone at my house gas.
- This southern cooked cabbage - while excellent right away becomes even better if you can allow it to sit in the fridge over night. All the flavors meld and OH MY GOODNESS! It is good!
- Don’t get all freaked out and worried about the bacon grease and butter in this recipe, it stays melted and in the liquids. You won’t actually be eating much of it - its just for flavor.
Calories: 350kcal | Carbohydrates: 41g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1165mg | Potassium: 1264mg | Fiber: 10g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 104.3mg | Calcium: 153mg | Iron: 6.7mg