Servings: 6 people
Calories:
Ingredients
For The Cabbage
- 1 Medium Green Cabbage
- 4 strips Bacon
- ½ pound Andouille Sausage
- 1 Medium Yellow Onion
- 4 Garlic Cloves
- ¼ Cup Trinidadian Green Seasoning optional
- 1 teaspoon Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Thyme
- ¼ teaspoon Cayenne Pepper
- ¼ cup Water
For The Gravy (optional)
- Butter
- ¼ cup All-purpose Flour
- 2 ½ cups Buttermilk
- ¼ pound Sausage
Instructions
Render Bacon and Sausage Fat
- Chop the bacon and sausage into smaller pieces as evenly as possible. Set aside ¼ cup of the sausage and reserve until later.
- Mix seasonings together in a small bowl or ramekin.
- Heat dutch oven pot on medium heat. Add bacon plus the diced sausage.
- Add onions and garlic. Season with about a fourth of the spice mix.
- Add the green seasoning if using and mix in well, stirring occasionally.
- Add cabbage and stir trying to coat all the cabbage pieces in all the flavor from the rendered fat and sauteed vegetables.
- Add a half cup water plus half the remaining spice mix.
- Cover the dutch oven with the lid and cook over medium high heat for 20 minutes.
- Add butter and cook another 20 minutes.
- Remove the lid and allow the cabbage to cook to desired tenderness stirring frequently.
Make The Gravy
- Using a separate skillet heat to medium heat. Add the butter and melt. Add a ¼ cup diced onions plus ¼ cup of diced sausage and a pinch of the seasoning mix. Stir well.
- Add the flour and mix well.
- Mix in the buttermilk and give a good stir. Add more buttermilk if needed to achieve desired consistency.
Bake Cabbage
- Preheat oven to 375 degrees F.
- Add gravy to the cabbage. Mix in well. Bake uncovered for 10 minutes. Serve.
Video
Notes
- Choose Fresh Cabbage: Pick a firm, fresh head of cabbage with crisp leaves for the best texture and flavor.
- Cut the Cabbage Evenly: Slice the cabbage into uniform pieces to ensure it cooks evenly. You can chop it into larger chunks for a heartier texture or slice it thinner if you prefer a more tender result.
- Use Bacon or Smoked Meat for Flavor: Smoked bacon, ham hocks, or sausage are common additions that lend a rich, smoky flavor. Cook the meat first to render the fat, which you’ll use to sauté the onions and cabbage.
- Sauté Onions and Garlic First: Start by sautéing onions and garlic in your cooking fat (from bacon or oil). This adds depth to the dish, ensuring the cabbage absorbs the aromatics.
- Don’t Overcook: Cabbage should be tender but not mushy. Cook on medium heat and stir occasionally to soften the cabbage while keeping a slight bite to it.
- Season Gradually: Adjust the seasoning toward the end, as the flavors will intensify while cooking.
- Add Liquid Sparingly: Add a small amount of broth or water, just enough to help steam the cabbage as it cooks down. Too much liquid will make it soupy instead of smothered.
- Low and Slow is Key: Cook the cabbage on low heat and cover it to allow it to steam and soften, letting the flavors meld together. Stir occasionally to prevent sticking.
- Finish with a Vinegar Splash: A little apple cider vinegar or hot sauce added at the end will brighten the dish, cutting through the richness and adding a bit of tang.
- Let it Rest: After cooking, let the smothered cabbage sit for a few minutes before serving. This allows the flavors to develop even more.
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