4 servings
YouTube instructional video is at the bottom.
What you’ll need
1 head of cabbage
(If you want to double the recipe, use two heads of cabbage)
2 Pounds of Smoked Pig Tails
(You can use any other type of smoked meat examples (Ham hocks, neck bones, or turkey)
Jasmine rice (You can use any type of long grain rice for this recipe)
Seasonings
Tony Chachere’s Creole Seasoning
1 Yellow Onion
Cornbread
Dry ingredients
Yellow Cornmeal
All Purpose flour
Sugar
Baking Powder
Baking soda
Salt
Wet Ingredients
Whole Milk (Room Temp)
2 large eggs (Room Temp)
Salted butter
Tools you’ll need
Cast Iron skillet
Preparation of ingredients
Step 1- Chop 1 yellow onion
Step 2- Chop pig tails in half. Cut the outer skin of the pig tail then break the bone in half using your hands!
Step 3- Cut extended part of the cabbage core off the bottom of the cabbage head.
Step 4- Chop cabbage into 4 large quarter pieces. Cut stem off of each quarter piece.
Step 5- Cut each quarter piece into strips. If strips appear to be too long cut in half to reduce the length.
Step 6- Separate all the cabbage leaves from each other. No cabbage leaves should be stuck together when you’re done.
Step 7-Add Cabbage into strainer and rinse with cold water. Set aside.
Cooking your cabbage
***Preheat fire to medium high heat***
Step 8- In a large pot Add 1 1/2 quarts water. Let water come to a simmer.
Step 9- Add Smoked pig tails, 2/3 cup chopped yellow onion and 1 teaspoon tony Chachere’s creole seasoning. Stir all ingredients together. Cover with lid and let simmer for 1 hour.
Notes- Once your pork stock is finished taste it to see if it is at your desired flavor. If not add an additional 1 teaspoon of tony Chachere’s creole seasoning.
Also, If some of your pork stock evaporates add an addition 1/2 cup of water. This won’t affect the flavor.
If you are doubling the recipe for step 10. Add the cabbage all the way to the top of your pot. Let simmer for 5 minutes. Cabbage will cook down. Once cabbage has reduced add more cabbage until it reaches near the top of your pot. Let it simmer for 5 minutes. Continue to repeat this step until all of your cabbage is in your pot. The liquid in the pot should be able to cook both heads of cabbage. If you see it evaporating some just add more water. 1/2 cup of water will do.
Step 10- Add Cabbage all the way to the top of your pot. Cover with lid and let simmer for 5 minutes. Within 5 minutes your cabbage will start to reduce and cook down.
Step 11- After 5 minutes stir cabbage for about 1 minute. Cover with lid and let simmer for 50 minutes to an hour.
For best results- Let your cabbage cool down some. This will allow flavors to come together and increase resulting in a flavorful and delicious tasting cabbage.
Cooking your rice
***Preheat fire to medium high heat***
Step 12- Add 2 1/2 quarts of water into a medium sized pot. Let come to a boil.
Step 13- Add rice and stir. Let simmer for 7 to 10 minutes.
Notes- After 7 minutes taste rice to see if it is at your desired texture.
Step 14- Drain rice into a strainer and rinse with cold water.
Step 15- Return your strainer back on top of your pot and let it sit!
Making your cornbread
***Preheat oven to 400 degrees***
Step 16- Add Cast Iron skillet into your oven and let it sit while you prepare your cornbread batter.
Step 17- In a large bowl add 2 cups cornmeal, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 cup sugar and 1/4 teaspoon salt. Stir all ingredients together. Set aside.
Step 18- In a separate bowl add 1 1/4 Cup whole milk (Room temp), 2 Large eggs (Room Temp) and 2/3 Cup of melted salted butter. Stir all ingredients together.
Step 19- Add wet ingredients into dry ingredients. Stir all ingredients together.
Step 20- Remove your cast iron skillet out of oven. Spread salted butter around the bottom and sides of your skillet.
Step 21- Add cornbread batter into your cast iron skillet. Spread cornbread batter around your pan as evenly as possible.
Step 22- Place in a preheated 400-degree oven for 25 minute or until cornbread resembles a golden-brown color.
Step 23- Spread salted butter on top of your cornbread as soon as you take it out of the oven.
Toothpick inserted in the middle of your cornbread should come out clean. If not bake for an additional 5 minutes.
Meal is complete. Serve hot and enjoy!
YouTube instructional video
