Ok, so we've already done the fancy cabbage with shrimp and sausage (click here for that recipe) but what about traditional smothered cabbage?
In my opinion, traditionally cooked cabbage is still the G.O.A.T. Use whatever meat you like. I used bacon but you can even do smoked turkey necks or another pork variety. I like to sauté the bacon, add finely diced yellow onion, a little Better than Bouillon chicken base and dry seasonings to make the perfect flavor. Add in the cabbage and water, let it cook down and that's it! This is beyond easy to make. If your cabbage has green and white leaves, separate them and cook the green ones a little while, then add the white. Check out the instagram reel here!
12 oz package of thick cut bacon, diced (You can use half of the pack or the entire pack)
2 yellow onions, diced finely
1 head of cabbage (washed and sliced)
Better than Bouillon Roasted Chicken Base
Garlic Powder, to taste
Onion Powder, to taste
Slap Ya Mama Creole Seasoning, to taste
Badia Complete Seasoning, to taste
Smoked Paprika, to taste
Culture Creole Seasoning, to taste
Black Pepper, to taste
1. Add diced bacon into a 5-quart pot and cook on medium high heat.
2. Stir the bacon and cook until it starts to brown and produce bacon grease.
3. Stir in the diced onions and sauté for about 3-4 minutes.
4. Stir in a tbs of Better than Bouillon Roasted Chicken Base.
5. Add the sliced cabbage and mix well with the onion, bacon and Bouillon Base.
Note: It will seem like the pot is too full. Once you complete step 6, just pack it in and cover the pot.
The cabbage will cook down and fit just fine. You can use a bigger pot, if that makes you feel more
comfortable, there just will be a lot of unused space once the cabbage is cooked.
6. Once the bacon and onions are mixed well with the cabbage, add about 1 cup of water.
Note: The pot does not have to be filled with water nor does the cabbage have to be covered
with water. The cabbage will produce more liquid as it cooks down.
7. Season the cabbage with dry seasonings to taste.
8. Cover and simmer on low-medium until cabbage reaches desired tenderness.