Spicy Cajun Cabbage
Ingredients
6-8 servings
servings
- 4 large potatoes
- 1 large onion
- 1 jalapeno, seeded and chopped
- 1 tsp oil
- 1 clove garlic, minced
- 1 can whole tomatoes or Rotel (if using Rotel, omit jalapeno)
- 1 (14 oz) can chicken stock or Wyler's Chicken Granules Liquid
- 1 head of cabbage
- Salt and pepper to taste
Step-by-Step Instructions
- Wash and cut up potatoes into large bite size cubes. Coarsely chop onion.
- Sauté onion, potatoes and jalapeno in small amount of oil with garlic until potatoes begin to soften, about 8-10 minutes.
- Coarsely chop cabbage. Transfer potato mixture to a large pot or dutch oven. Add chicken stock, water, tomatoes and cabbage. Cook until cabbage is tender, about 30-35 minutes. Add salt and black pepper to taste.
Common Problems and Solutions
Q: How much water should I add with the chicken stock?
A: Add enough water to nearly cover the vegetables, typically 1-2 cups depending on the size of your pot. You want the cabbage to have enough liquid to steam and become tender without being soupy.
Q: Can I make this less spicy?
A: Absolutely. Use regular canned tomatoes instead of Rotel, omit the jalapeño entirely, or remove the jalapeño seeds and membranes which contain most of the heat. You'll still have great flavor without the kick.
Tips and Techniques
Don’t rush the sautéing step—letting the potatoes get a little color before adding the liquid adds a nice depth of flavor. If you like more heat, leave the jalapeño seeds in or add a few dashes of hot sauce at the end.
Ingredient Substitutions
- chicken stock: vegetable stock or water with extra seasoning
- jalapeño: serrano pepper for more heat, or bell pepper for no heat
- whole tomatoes: diced tomatoes or 2-3 fresh tomatoes, chopped
Equipment Needed
- Large pot or Dutch oven
- Skillet for sautéing
- Knife and cutting board
