Texas Country Cabbage

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Fry bacon until crispy and break into small pieces (set aside).
  • Rinse whole head of cabbage.
  • Removing loose leaves, break into smaller pieces and save.
  • Cut 1 inch thick slice off bottom of head.
  • This allows cabbage to sit upright in pan.
  • Break slice into smaller pieces and save.
  • Cut a round circle large enough and deep enough in top of cabbage head to place your whole onion.
  • Be careful while cutting the hole.
  • TIP: Using onion as guide, cut circle with depth of pearing knife, cris-cross cuts inside circle at same depth, then dig out hole area with spoon.
  • Save cabbage you remove.
  • Using a heavy guage, deep pot, add water then place cabbage head in center, place whole peeled onion in hole in top of cabbage.
  • Add all cabbage (saved above) around the head, in bottom of pan.
  • Add 1/4 stick of butter on top of onion.
  • combine all other seasonings (except parsley) and sprinkle on top of and around head of cabbage.
  • Cover and cook on low-med heat for approximately 45 minutes.
  • Add Butter as described below.
  • NOTE:
  • Add remainder of butter on top of onion in 15 minute and 1/4 stick increments during cooking.
  • Also, spoon stock over top of cabbage when adding butter.
  • At 30 minutes, cut onion in quarters but leave in place.
  • During the last 15 minutes sprinkle bacon and parsley over cabbage and onion.
  • When done, onion and cabbage will have opened and fallen into a tender, delicious heap.
  • Turn off heat, leave covered for 5 minutes then serve and enjoy boiled cabbage East Texas style.
Advertisement