by John Besh
show: Chef John Besh's New Orleans


Smothered Cabbage


2 tablespoons rendered bacon fat
2 heads cabbage
2 onions, diced large
1 lb. pickled pork meat
1 lb. andouille sausage, sliced into 2-3 inch links
1 stalk celery
2 cloves garlic
1 bay leaf
Salt and pepper


In a large heavy-gauge pot over medium high heat, cook cabbage and onions with the bacon fat.

Add the pickled pork meat, andouille sausage, celery, garlic and bay leaves; cook 5 minutes while stirring.

Cover the cabbage with water, bring it to a boil before lowering the heat to a simmer and slowly cook until it's tender, about 1 to 1 1/2 hours. Add salt and pepper and serve.



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