Texas Country Cabbage
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 head cabbage
- 1 large onion
- 1 1⁄2 cups water
- 1⁄2 cup salted butter
- 1 teaspoon Lawry's Seasoned Salt
- 1 tablespoon louisiana cajun seasoning
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 8 slices bacon
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.
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