Wednesday, August 15, 2012

Creole Cabbage

6 - 8 Servings
 Ingredients
1 tablespoon olive oil
1 medium onion diced
2 medium jalapeno pepper, seeded diced
1 large bell pepper, sliced thin
3 large garlic cloves, sliced
1 celery stalk, sliced, thin
1 bay leaf
1 ½ teaspoon sea salt - divided
3 tomatoes, diced
6 okra pods, sliced
1 head cabbage
¼ teaspoon cayenne or chipotle pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons oregano

Method 
Heat a large skillet or wok on medium add the olive oil and turn heat to medium high, add the onions ,  peppers, garlic,  celery, bay leaf and ½ teaspoon sea salt, sauté approximately 3 minutes..
Add the tomatoes and okra continue sautéing until all liquid is absorbed.  
Add cabbage, remaining salt, cayenne, granulated garlic and onion and oregano mix thoroughly, cover and simmer 20 minutes remove from heat and keep covered if desired tenderness is reached.   If cabbage is tender enough for your taste, uncover to release steam or serve immediately.
Remove bay leaf before serving.

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