YouTube instructional video is at the bottom.
Serves 10 or more people depending on a amount of cabbage heads you are using.
Notes- You may need more or less amounts of cabbage or collard greens depending on the size and weight of the items. You can also use smoked meats such as Smoked pig tails, Smoked ham hocks, Smoked Neck bones or Smoked Turkey.
What you’ll need
3 or 6 pounds (1 or 2 heads of cabbage)
2 pounds (2 large bunches collard greens)
3 Pounds pickle meat.
Jasmine rice
Yellow Cornmeal
All-Purpose flour
Baking powder
Baking soda
Sugar
Salted butter
Buttermilk (Room temp)
2 Large eggs (Room temp)
Seasonings
1 yellow onion
Salt
Tony Chachere’s Creole seasoning
Chef Paul’s Poultry Magic
Onion powder
Garlic Powder
Tools you’ll need
10-inch round cast iron skillet
Preparation of Cabbage, Collard Greens and Onion
Step 1- Chop 1 yellow onion. Chop cabbage into 4 large quarter pieces. Cut stems off of each piece.
Step 2- Chop each quarter piece of cabbage into large strips going down the length. Proceed to chop into strips horizontally.
Step 3- Remove stems from collard green leaves. Stack leaves on top one another. Roll from one end to the next like a jelly roll. Proceed to chop roll horizontally.
Step 4- Add cabbage and collard greens into strainer. Rinse with cold water.
Making the salted pork stock
Preheat fire to medium high heat.
Step 5- Add 2 quarts water into a large pot. Let come to a simmer. Add pickle meat. Cover with lid and let simmer for 1 hour.
Step 6- Remove pickle meat and place into a medium sized bowl and cover with lid. Reserve salted pork stock. You should have 4 1/2 cups salted pork stock.
Cooking the Cabbage and Collard greens
Preheat fire to medium high heat.
Step 7- Add 5 tablespoons Salted butter into a large pot and let butter melt. Add entire contents of chopped yellow onion and stir. Cover with lid and let sauté for 10 minutes stirring occasionally.
Step 8- Add 2 cups Salted pork stock, 2 teaspoons Tony Chachere’s Creole seasoning, 2 teaspoons Chef Paul’s Poultry magic, 3 teaspoons onion powder, and 3 teaspoons garlic powder. Stir and let come to a simmer.
Step 9-Add pickle meat, Cabbage and Collard greens. Cover with lid and let simmer for 5 to 8 minutes. Once done stir all ingredients together.
Step 10- Add second half of cabbage and collard greens. This should be the last of the first head of cabbage and the last amount of collard greens. Let simmer for 5 t 8 minutes. Once done stir all ingredients together.
Note– If you are only using 1 head of cabbage Let simmer for 5 to 8 minutes. Stir and let simmer for 40 minutes.
Step 11-Add third half of cabbage. This is half of the second head of cabbage you prepared. Cover with lid and let simmer for 5 to 8 minutes. Stir all ingredients together.
Step 12- Add fourth half of cabbage. Cover with lid and let simmer for 5 to 8 minutes. Stir all ingredients together. Cover with lid and let simmer for 40 minutes.
Cooking the rice
Step 13- Add 1 1/2 quarts water into medium sized pot. Let come to a simmer. Add 1 1/2 cups rice. Let simmer for 8 minutes.
Step 14- Add Rice into a mesh strainer. Rinse with cold water. Return strainer back on pot and cover with lid. Let sit for 30 minutes before serving.
Making the cornbread
Preheat oven to 400 degrees
Step 15- Add cast iron skillet into a preheated 400-degree oven.
Step 16- Add 2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons sugar and 1 1/2 teaspoons salt into a medium sized bowl. Stir and set aside.
Step 17- Add 1 cup buttermilk (Room temp), 2 large eggs (Room temp), and 1 stick (1/2 Cup) salted butter melted into a separate medium sized bowl. Stir all ingredients with a whisk until combined.
Step 18- Add wet ingredients into dry ingredients. Stir with a sturdy spoon until combined.
Step 19- Remove cast iron skillet from oven. Spread salted butter along the bottom and sides of skillet. Add prepared cornbread batter into skillet. Shake pan slightly to make batter even.
Step 20- Place into a preheated 400-degree oven for 15 to 20 minutes.
Step 21- Remove cornbread out of oven. Spread butter along the top of cornbread. Let cool for 5 minutes before serving.
YouTube instructional video
