Pan-Bronzed Cabbage

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wwltv.com

Posted on June 22, 2011 at 3:03 PM

 

4 Tbsp. Extra Virgin Olive Oil
1 medium onion, finely chopped
1 medium head of cabbage, shredded
12 oz. crisp, crumbled bacon
4 Tbsp. bacon drippings
2 tsp. Frank Davis Vegetable Seasoning
½ tsp. salt
½ tsp. white pepper
¼ cup applesauce

 

Start off by cutting the cabbage into quarters and removing the "core" at the base of the head. Then shred each section to the consistency of cole slaw and set it aside for a moment.

Now take a heavy aluminum 12" frypan, heat half of the olive oil to hot, and stir fry the onion until it begins to caramelize (turn a rich brown). Then immediately, drop in half of the shredded cabbage and toss it-constantly-until every shred is coated with the oil. At this point, add the rest of the cabbage and the olive oil and toss well again…remember you're cooking on high, so you can't stop stirring or the cabbage will burn.

Next, sprinkle on the crumbled bacon, the bacon drippings, and the vegetable seasoning and stir again until everything is uniformly mixed. Now cover the skillet with a tight-fitting lid and-with the heat still on high-sweat the moisture from the cabbage. It will take only about a minute, so keep a close eye on it!.

Now take the cover off the pot again, sprinkle on the salt and white pepper, and stir in the applesauce. Then mix all the ingredients together once more and continue to cook and stir uncovered for another minute or two.

Then when you are satisfied that you've blended everything together as best you can, put the lid back on the pot, reduce the heat to low, and let the cabbage continue to "smother" for about 10 minutes or until it turns tender-crisp. But don't overcook it-you want it slightly crunchy.

When you're ready to eat, spoon out a generous helping of the cabbage, alongside a couple of thick slices of pork roast and a mound of blackeye peas and rice. And for the crowning touch, top the pork with a ladle-full of the pork au jus sauce.

It just doesn't get more traditional than this!

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Chef's Note: Pan-bronzed cabbage can be prepared hours (or even days) in advance, placed in a casserole dish, covered with heavy-duty foil, and reheated. In fact, when done in this manner, the cabbage develops a richer flavor than when served directly from the skillet. Heat through at 350 degrees for about 45 minutes, with the last five minutes uncovered.
 

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