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!

Bon appétit!

Creole Louisiana Cabbage

Ingredients:

• 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 beef smoked sausage, coin-sliced
• 3-4 medium heads of cabbage, cored, cleaned and chopped
• 1 tsp Louisiana Creole Seasoning or to taste
• ½ tsp cayenne
• 1 tsp paprika
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 Tbs dried garlic powder
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp. Cayenne pepper
• 1 cup white rice, cooked
• Salt & pepper to taste
• Cornbread (optional)

Instructions:

1. Cut and clean cabbage leaves.
2. In a 6-quart pot, fry bacon. Add ham and sausage. Cook for about 15 minutes.
3. Add oil and onion, and cook until the onion is brown. Reserve the meat and onion in a bowl.
4. Using the same pot, add a little water, and reduce the heat to medium. Fill the pot with cabbage and cover it. Check often, stirring the cabbage until the cabbage wilts, adding water as needed.
5. 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.
6. Return the meat to the pot, add garlic and butter. Do not cover. Instead, allow the remaining water in the pot to evaporate.
7. Serve over white rice.