Recipe: Creole Louisiana Smothered Cabbage Recipe
I am often asked for my recipes after posting pictures. Here’s one for the cabbage I grew up eating in New Orleans. Folks in Louisiana do appreciate good food!
My Creole Louisiana Smothered Cabbage
2 Tbls. olive oil
1 Tbl. butter
1 onion, diced
2 cloves garlic, minced
6 strips of bacon, cut into 1-inch pieces
1 lb. ham, cubed
1 lb. andouille sausage or another smoked sausage, coin sliced
2-3 heads of cabbage, cored, cleaned and chopped
1 tsp. Louisiana Creole Seasoning
- 1/2 teaspoon cayenne
- -1 teaspoon paprika
- -1/2 tsp dried oregano
- -1/2 tsp dried thyme
- -1 tbl dried garlic powder
- -1/2 tsp black pepper
- -1/2 tsp onion powder
½ tsp. Cayenne Pepper
1 cup white rice, cooked
Salt & pepper to taste
Cut and clean cabbage leaves.
In a 6 quart pot, fry bacon on high heat. Reduce heat to medium-high, add ham, and sausage. Cook for about 15 minutes.
Add oil and onion, cook until onion is brown. Reserve the meat & onion in a bowl.
Use the same pot, add a little water, reduce heat to medium. Fill the pot with cabbage and cover. Check often, stirring cabbage until the cabbage wilts, adding water as needed.
Continue adding more cabbage to fill the pot. Cabbage is cooked when all leaves are wilted and some turn light brown. Add Louisiana Creole Seasoning and cayenne.
Return meat to pot, add garlic and butter. Do not cover. Instead, allow remaining water in the pot to evaporate.
Serve over white rice.