1/2 stick unsalted butter
1/4 cup extra virgin olive oil
1 cup medium-chopped yellow onions (or Vidalias)
3 tablespoons minced celery
3 cloves minced garlic
1 medium head green cabbage, cored and quartered
1 can Rotel tomatoes with chilies (10 ounce size), drained
1 tablespoon soy sauce
1 teaspoon Frank Davis Vegetable Seasoning (or as desired)
2 cups Swanson’s Chicken Broth, as needed
2 pounds “A” size creamer potatoes, unpeeled
In a deep oval roaster or a high-sided fry pan melt down the butter, stir in the olive oil, and bring the mixture to a sizzle.
Then drop in the onions and celery and stir fry until the onions turn a pretty golden brown (actually, if the show signs of caramelizing, that’s okay).
At that point, toss in the garlic, fold it into the mixture, and continue sautéing for another minute or so. . . but don’t let anything scorch and burn, especially the garlic..
While the seasonings are wilting in the pot, take the cored cabbage quarters and chop each one of them in half again.
Then when the seasonings get to the right stage, drop in the cabbage and toss everything together until uniformly blended.
All this time the fire should have been up on “high;” but once the cabbage has sautéed and all the ingredients are thoroughly blended, reduce the fire to medium-low and fold in the Rotels, the soy sauce, the vegetable seasoning, and the chicken broth. . .but note here that you will add the broth only in small amounts a little at a time just to keep the cabbage moist.
Now it’s time to put the lid on the pot and begin the “stewing” process.
Every 5 minutes or so, lift the lid and gently give the cabbage a toss, add more chicken broth if necessary, replace the lid, and keep on stewing.
Continue this procedure until the pot of cabbage turns a shiny deep tan color.
When you get that result, turn off the fire, move the pot off the hot burner, and set it aside to rest for a while.
In the meantime, in a pot of rapidly boiling water, boil the 2 pounds of potatoes until they become “just cooked” (do not overcook them).
This is also the time when you set your oven to 300 degrees.
When everything is just right, drain the potatoes and distribute them uniformly in the pot of cabbage, burying them if possible.
Then pour the rest of the chicken broth (and even a little more if necessary to create a small amount of pot liquor), cover the pot with a sheet of heavy-duty aluminum foil, poke a few holes in the top, and slide the pot into the oven.
All that’s left now is to allow the cabbage to “stew” in the oven for about an hour, or until it turns a rich, shiny, bronze-tan color.
At that point it’s ready to eat once you prepare the paneed pork rounds. So simply keep the cabbage warm until service.