Smothered Cabbage

My Dad's birthday was on St. Patrick's Day and he really enjoyed corn beef and cabbage as his birthday meal. I couldn't stand the cabbage. Don't tell my Mother this, but I REALLY didn't like the way she prepared the cabbage. Not only did the whole house smell terrible, but it tasted as nasty as it smelled.

One day I was invited to a friend's home for dinner and they were having cabbage. I was taught to eat what I was served, especially if you're dining at someone's home. NEVER tell your host that you don't like what they are serving. You can't even imagine how sick I felt before we sat down to dinner.

When dinner was served, the cabbage looked nothing like the kind my Mother had tortured me with; in fact when I put a forkful in my mouth, it even tasted REALLY good.

A.J. does not like the smell of cabbage cooking. He thinks he cleverly banned the cooking of cabbage in our home into our wedding vows! To this day he thinks I had our wedding video edited for "cabbage" and the "obey" portion of the vows.

Although this is not a pretty dish, this cabbage is the bomb, do you hear me, I mean it rocks and it does not, I repeat does not stink up your house. So get a little Cajun-y for St. Patty's Day and enjoy a portion of smothered cabbage!


Smothered Cabbage - adapted from John Folse

Cut 1 large head of cabbage into quarters and discard the core and the large exterior leaves. Chop the quarters into 2 or 3 pieces, then separate the leaves.

Wash and drain the cabbage leaves.

In a large stock pot, 1/2 cup of vegetable oil over medium heat, add 1/2 lb. of smoked sausage or andouille sausage, 1 medium onion chopped, 3 stalks of celery chopped, 1/2 green bell pepper chopped, 4 cloves of diced garlic and 4 scallions, sliced. Saute for about 7 minutes, until the vegetables are wilted.

Add cabbage to the pot and thoroughly blend into the vegetable mixture. Continue to stir fry the cabbage until the cabbage leaves are wilted.

Add 1-1/2 cups of chicken stock and reduce heat to simmer. Cover pot and allow to cook for approximately 45 minuted, stirring occasionally. Season to taste with salt and pepper and continue cooking until cabbage is well smothered.

The cabbage will seemed overcooked but it actually gets a savory flavor with a slight hint of sweet going on in the background. This is the way Cajuns like their cabbage; I know you will too!