6 to 8 servings
YouTube instructional video is at the bottom
What you’ll need
4 pounds Cabbage
2 pounds Pork jowl bacon
Salted butter
Seasonings
1 Yellow onion
Garlic
Tony Chachere’s Creole seasoning
Chef Paul’s Vegetable magic
Onion powder
Garlic powder
Preparation of ingredients
Step 1- Chop 1 yellow onion and 2 Cloves garlic.
Step 2- Cut 1 head of cabbage into quarter pieces. Cut each quarter piece in half and cut each half into large strips. Once done, place into a large bowl. Add cabbage into strainer and rinse with cold water.
Step 3- Cut Pork jowl bacon into thick slices. Take each slice and cut it into small cubes and place into a medium sized bowl.
Preheat fire to medium high heat.
Step 4- Add Bacon pieces, 1 1/2 cups chopped yellow onion and 1 tablespoon chopped garlic into a large pot. Stir all ingredients together and let saute for 15 minutes stirring occasionally.
Step 5- Add 3 tablespoons melted salted butter, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Vegetable magic, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Stir all ingredients together. Add half of the chopped cabbage and cover pot with lid. Make sure you use your judgement skills to determine how much of cabbage to add into pot. Do not over flow the pot. Let saute for 15 minutes stirring occasionally.
Step 6- Add Second half of the chopped cabbage. Cover pot with lid and let saute for 15 minutes stirring occasionally.
Step 7- Add 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Vegetable magic, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Stir all ingredients together and let saute for 5 minutes stirring occasionally.
Troubleshoot- If cabbage has excessive oil, add into strainer with a pan underneath it and stir until oil is removed.
For best results- Serve the next day so flavors can settle and increase overnight.
YouTube instructional video
