Wednesday, March 18, 2009

St Patricks Day Smotherd Cabbage and Pork Chops




Hey Yall, there is nothing like a good parade and here in New Orleans we have a great St. Patricks Day parade that rolls down Metairie Road. There are lots of local bars and great places to gather to watch or participate. The neat thing is the parade participants not only throw beads and trinkets, they throw cabbages, carrots, potatoes and everything you would need to cook an Irish stew. We were lucky enough to catch 4 cabbages and in honor of St Patricks Day, I decided to cook the cabbages like the cajuns and creoles would do. Hows that?? Smother it down in a big pot with patience and love as well as lots of other great ingredients.

In this dish we include bacon for a rich smoky flavor and we smother it down along with the cabbage and pork chops. There is nothing like a double dose of pork fat for flavor!! MMMMM!!! I love pork!!!!



You are gonna need a big pot to cook all this in, 4 cabbages start off like a lot but cook down to not nearly as much. I used a 16 quart black iron pot and the cabbage reached the top. I know this might not be your traditional St Patricks Day dish, however, it came out wonderful and I hope yall give it a try.

The Recipe:

  • 4 medium cabbages, stems removed and cut into eights
  • 2 onions, diced
  • 1 bell pepper, diced
  • 6 cloves garlic, finely chopped
  • 1 lb thick cut bacon, cubed
  • 2 1/2 lbs boneless center cut pork chops
  • 1 tbs olive oil
  • 1 tsp hot sauce
  • 1 tsp cajun seasoning
  • 2 bay leaves
  • 1 tsp cracked black pepper
  • 1 tsp kosher salt
  • green onion tops for garnish
  • 1 cup chicken broth

In a large pot heat 2 tbs of olive oil, once thoroughly heated add the cubed bacon and begin to sear and brown. Cook the bacon until it is crisp and then remove, drain and set aside. Now begin to fry off the pork chops in the bacon fat. Brown thoroughly on both sides. Once the pork chops have browned, add the chopped vegetables and cook until the vegetables have become completely tender. Drain off any excess oil and add your seasonings, the cooked bacon, 1 cup chicken broth and the cabbage. Cover the pot and cook on a LOW fire so that the broth just steams the cabbage and the cabbage completely reduces. From time to time, lift the lid and stir the pot, we don't want anything sticking to the bottom. Once the cabbage is tender it is time to eat. Serve the cabbage and gravy over rice along with a pork chop and garnish with some green onions. Have this with your favorite green beer, or not and a slice of french bread. Enjoy!!!!

As always, easier to watch the video. Give it a try.

8 comments:

Roux-B-Doo said...

Hey pal, the cabbage and pork chops look great. I made Irish stew with smothered cabbage on the side for St. Pat's. I really enjoy your blog and I'd like to invite you over to see my blog, please come check it out. It's...

http://rouxbdoo.blogspot.com

Tim

Jacob Rogers said...

Wow looks nice

walkererica@cajun cooking pot said...

Pork chop and cabbage sounds great. I love Creole cuisine and this one is new. Good thing we have 4-Gal cooking pot at home. I can’t wait to try this next weekend.

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James said...

Good thing we have 4-Gal cooking pot at home. I can’t wait to try this next weekend.

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Eunice said...

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Aljur said...

I getting hungry now look so delicious. Yummy!


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