Being a southern boy takes a lot of patience in the kitchen. There is an awful lot of cuisine out there that you have to dig out to find, and fewer folks to share it with. It's rustic, rare, un-refined but oh so good. We sometimes add carrots, celery and other ingredients that we may have on hand. It is after all a farm house recipe.
We've included this category to try and curate authentic Southern recipes for you. The recipes that are timeless fare from the homesteads, gardens, smokehouses and pickling baths of Americana.
What you need
- 1 large head of cabbage
- 1 1/2 tbsp of EV olive oil
- 1 1/2 cups of chicken stock
- 6 oz of cooked ham
- 2 bacon strips for garnish
- 1/2 tsp salt
- 1/2 tbsp ground pepper
- 1/2 tsp red pepper flakes
- 1 tsp apple cider vinager
- 3 stalks green onion for garnish
Instructions
- Bring a large pot to medium heat.
- Add the olive oil, and fry the bacon until crisp and remove to a paper towel
- Chop coarsely and add the ham to the bacon fat to flavor the oil and get the juices going in the meat.
- Cut your cabbage in half and discard any damaged outer leaves. Cut each half of the cabbage into 2 inch square chunks.
- Add the cabbage to the oil and ham mixture. Toss and stir the cabbage to ensure the oil is on every piece of cabbage.
- Add stock, the red pepper flakes, the ground pepper, and the vinager and cover and turn heat down to low.
- Stir cabbage every 10 minutes until tender.
- Crumble the bacon and dice the green onions, serve at the table for garnish
- Serve in a soup tureen with a slotted spoon, as we eat this on our plate.