Acadiana Cabbage

To my great surprise the SOG City garden produced one huge head of cabbage - with more on the way. I don't cook cabbage too often so I pondered what to do with the head in my hands. On many occasions when presented with a dilemma I do what any person with half a brain would do - Google it!

And, yes I do have half a brain. It's the left half. I killed off the right half years ago through degenerate living and over indulgence in this and that, so keep your smart-assed remarks to yourself. Now, back to cabbage.

Did you know that there are more ways to cook cabbage than there were for cookin' shrimp in Forrest Gump? I will spare you the list and just tell you the one I settled upon, with a few minor changes to what I found on-line:

Acadiana Cafe's Cajun Cabbage

6 thick bacon slices cut into lardons
1 tablespoon of butter
1 cup chopped onions
1 tablespoon minced garlic
1/2 cup of chopped green pepper
3/4 teaspoon of cayenne pepper - more or less to taste
15 ounce can of diced tomatoes
1 1/2 pound cabbage, sliced

Cook the bacon in a large pot until brown and crisp. Add the butter and onions and cook over medium heat until the onions are translucent.

Add the green pepper and garlic and cook an additional 5 minutes or until the peppers are soft. Add the cayenne and mix well.

Next add the cabbage and tomatoes and mix to combine. While this mixture may appear dry it will cook down and render moisture. Cook slowly over medium heat until the cabbage is tender but not mushy, gently stirring from time to time.

Prep and cooking time is about an hour, and this side dish will feed a small army - 6 to 8 people.

I served this dish with a couple of deep fried pork steaks resting on top.

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I was curious about the originator of this recipe so I Googled the Acadiana Cafe. This place looks like a "must do" food stop for seafood, catfish and Cajun cookin' should I ever get back to San Antonio, TX. 

Bon appetit, y'all!