Smothered Cabbage
Ingredients
- 1 tbsp oil
- 1 tbsp. sugar
- 1 head cabbage, chopped
- 1/2 lb pork meat, back bone does well or smoked sausage
- Salt and pepper to taste
Step-by-Step Instructions
- In a heavy skillet, heat oil over medium heat.
- Add sugar and dissolve, letting the sugar brown some to create a light caramel. Watch carefully and do not burn.
- Add chopped cabbage, meat, salt and pepper.
- Lower heat, cover and simmer until meat is done and cabbage is tender, about 25-30 minutes, stirring occasionally.
Common Problems and Solutions
Q: Why did my sugar burn?
A: Sugar browns quickly and can go from caramelized to burned in seconds. Keep the heat at medium, watch it carefully, and add the cabbage as soon as you see a light brown color. If it starts smoking, it's too hot.
Q: Can I use a different cut of pork?
A: Absolutely. Pork backbone adds great flavor, but you can use pork chops, pork shoulder, or the smoked sausage mentioned in the recipe. Adjust cooking time based on the cut: tougher cuts need longer to tenderize.
Tips and Techniques
The sugar step is key to this dish - it creates a light caramel that coats the cabbage and adds depth. Don’t skip it! Also, smoked sausage will add more flavor than plain pork and doesn’t require as long to cook.
Ingredient Substitutions
- pork backbone or pork meat: smoked sausage, andouille, kielbasa, or pork chops
- sugar: brown sugar or a touch of honey
Equipment Needed
- heavy skillet with lid
- sharp knife for chopping cabbage
Historical Context
Smothering is a foundational Cajun cooking technique used to tenderize vegetables and tougher cuts of meat. The method creates deeply flavored, one-pot meals that stretch ingredients - perfect for traditional Cajun home cooking.
