Smothered Cabbage

welcome to Chris cook for you to today I'm going to be doing smothered cabbage so let's get started here I have two cabbages that I'm going to be using for my smothered cabbage dish this is going to go along as a side dish to the rest of my menu that I'm going to have for today now I've already washed these cabbages but I took this leaf and I just put it back on here because I wanted to show you something when you're making this dish because the outer leaves take a lot longer to cook than the inner leaves just take the outer leaf off and I've already given you a recipe online that shows you how to prepare these outer leaves don't throw them away because it's a very tasty dish that goes with these out of these also decore it so take this this part off cut this part off and then you can cut it out the core if you like to if you don't I don't like to cut out my core so I just leave it in now this is a very easy dish and this is for really the beginner cook because I'm quite certain that everybody makes a cabbage but if you don't know a good way to make smothered cabbage this recipe is for you to get this prepared I'm going to use Morton seasonal and more than seasonal does not carry a high content of salt so I'm going to use some salt if I need the salt I will taste to see if I need the salt and then I'll add it I have my all-time stapler best stapler in the world which is Lipton onion soup mix and I pretty much put these in all of my dishes that require a lot of cooking because this adds very very good flavor to your vegetables and I normally put it in vegetables I've chopped up one medium onion I have four slices of bacon but what I did with the bacon is I cut the bacon in half so now these four slices become eight slices of bacon and I have some left over chicken broth now this chicken broth was leftover from a dish that I did last week and I don't throw out my chicken broth you shouldn't throw out you either I take my chicken broth and I save it so I can use it in my next dish now if you don't have a chicken broth you can use store-bought chicken broth or you can just use water your cabbage is still going to be good even if you just use the plain water so let's get started on how to cut this up as I told you I've already washed this cabbage so I'm going to take and it really doesn't matter how you cut your cabbage up because you can do it just any way that you choose to do it but this is the way that I do it so I'm going to take the part of the cabbage and I'm going to rough chop it now I slice that all the way over and I'm just going to do one slice down the middle so that's all I did was and you got like this big hunk but it's going to come loose now if you don't want to use your core you can take that core out I don't have a problem with using it so I'll just go ahead and use man and I'm going to show you again these cabbages are are big and they're aquifer cut so with this one I'll just slice down and all you have to do is - it doesn't matter how you cut up your cabbage it doesn't matter what technique you use just make certain that you get it rough chopped I wouldn't do it are real real tiny slices not unless I was going to be doing a growth okay so for this core I'm going to cut around it by doing it this way now these pieces are too big for me to just put in if you want to put them in you can but for me they're too big so I just slice them down and that's it and that's all that I'm going to do to this cabbage okay so what I'll do if any of these are too big for me like this one is a big piece and I'll just take it and I'll slice it down because I saw a little bit of the core I just went ahead and took that out and for this one I'll just slice around the core now you can there's a different way to cut this that may be a lot easier for you and that is you can take this slice it into four parts and then just take the core out so what I'm going to do is I'm going to continue to cut up this and once I get it cut up then I'm going to meet you at the stones want to come back and show you on this second cabbage just in case you didn't understand what it was that I was saying this is the whole cabbage and I took the whole cabbage and I cut it into fourths that way across cut it into fourths and there is a core right here there is a hard part that you don't eat eat what I don't eat it and sometimes you can't get um it out with your knife by trying to dig it out just go in there and cut it out okay I cut it off the cabbage I'll show you again part of that core is right there so let's just put in courage my knife and I took it out now if you cut if you're cutting it up like I cut it up this the first time that core won't even be visible because it's already gone okay it's gone in the slicing of the cabbage but for these I just went ahead and made it easy by just taking it out and so get it out okay and I still have a little bit of it so for that I'll just go and cut it out now once you get the core cut out of the cabbage you can go ahead and slice it like you want to the slicing I mean it just really doesn't make a difference on what how you slice it up you just don't want those big chopped pieces so think about you know people are going to be eating it and you don't want them to be just taking a big hunk when they pick it up with their fork so I'm going to continue to cut up this cabbage and get it prepared and then when I come back I will meet you okay now we're at the stove and my pan is hot now the fat that's going to be rendered from putting the bacon in is what I'm going to use to saute my onions in step winter yourself well let that fry for a minute but you see the fat that's coming off of the bacon now you don't have to probably bagel until it's crisp that's not the that's not the intent but soon as you try it up and you start to see that the fat starts to come on then you can just flip it so that you can add your onions on top of the bacon now I'm not going to put any more grease over empty or any more fat over into my top this is it now I'm not trying to get my bacon crispy so you see I didn't I'm really not trying to do that or fry it like if you're going to eat it for breakfast in other words don't want to pull don't worry about it flip someone if you want to put I once I get that then I'm going to add my onion stir serve for a few minutes until the sauce sautes up so I'm gonna give this like about three or four minutes just to saute up and then when the sautés up I'm going to come down okay my onions have gotten limp and my bacon has gotten up so I'm going to take out if you notice I didn't burn it and I didn't allow it to get translucent I just sauteed it up so it'll be easier to disintegrate when it gets into my cabbage dish quality cabbage is cooking it'll be easy to disintegrate now I'm going to leave a piece of the bacon and some of the onions on the bottom and I'm going to start to put in my cabbage okay now I put in some cabbage and I'm going to put in some of the seasonal I'm going to put in some warm of the onions and you notice I still haven't put any water in there and you can hear it crying and some water bacon I'm going to continue to put my cabbage in and I want to add the rest of my onions and my bacon I'm going to add my looking on your subnet I add some more than seasonal and now I'm going to add my chicken broth and right here you can add either the chicken broth or you can add the water or you can add chicken broth that you purchased in the store now you'll get that sizzle and it'll start to cook up so that's all of my chicken broth now I'm going to cover my pot and I'm going to allow this to cook 15 minutes before on medium heat before I even check it when I get ready to check it I'll get back it does not take cap it's a very long time to cook so this should be a relatively fast dish I'll be writing now as you can see I haven't turned my cabbage just showing it for the first time now I'm going to turn it and I'm going to let the cabbage levels on the top now I'm going to let that clock okay now I just want to show you when I got ready to turn it and when I bring you back the cabbage chip you're done all right so I'll be right okay man I'm back and the cabbage is finished and that's what it looks like and I have as you can see you don't see any trace of the onions because they've disintegrated you do see little bits and pieces of the bacon but that's how your cabbage should look and I still have a little crunch left in the cabbage which is what I like I don't like it to be mushy and and just totally soft so there it is chris is making smothered cabbage you

Channel: chriscook4u2

Views: 588,161

Rating: 4.7750192 out of 5

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Id: PFOFgVBIRTk

Length: 13min 55sec (835 seconds)

Published: Sun May 31 2015