Here’s the recipe for the Creole cabbage. In my opinion and my method of freestyle cooking, there is no wrong way to make it, so clean out the fridge! We do have a recipe for those cooks that need to “paint by numbers”:

1 1/2 large chopped onions
1 large diced green peppers
1/2 cups minced garlic
1 lb chorizo
1/4 cup oil
3 chopped jalapeños (with seeds)
2 bunches diced celery (with leaves)
1 small head of cabbage diced
1 28oz can chopped plum tomatoes
3/4 cups cider vinegar
1 cups brown sugar
1 tbs kosher salt
1 tbs black pepper
1 tbs hot paprika

In a large pan, brown the bacon, garlic, peppers, celery and onions in the oil. Add paprika, sugar, then deglaze with the vinegar. Dump everything else in and simmer for 45 minutes, stirring occasionally. Season with salt and pepper to finish. Best served with garlic mashed potatoes on the side (and, of course, some meat and maybe some XXX hot sauce).

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