Smothered Cabbage with Pork

Pork pan-fried until the edges are crunchy and caramelized, smothered with plenty of onions and cabbage, seasoned with chilies and freshly ground black pepper is home cooking at its Louisiana best.

In southern Louisiana, we like to smother things. My mother says that growing up, she never had a crunchy vegetable. Green beans, cauliflower, broccoli, okra, eggplant, you name it, it was cooked till soft and mushy. Now when she’s making maque choux, she cuts the fresh corn off the cob and barely introduces it to the heat and calls it done. I’m really not sure what my grandmother would think. We all think it’s very tasty.

My maternal grandmother has been mentioned on these “pages” before. She was a woman who had it all, before we even knew what that looked like. She ran her own business with my grandfather, raised three girls, kept a tidy house and cooked a full meal for dinner (what she called the midday meal) every day of the week, with an extra full menu on Sunday. Their major appliance store was on Center St. in a small town and their house was right behind it. She’d nip away to get dinner started and leave a pot roast or round steak, smothered with onions, simmering on the stove while she attended to customers and answered the phones. She and my grandfather would close the store for dinner and open again after they had eaten and they had watched their stories, which is what they called the soap operas. The characters on The Guiding Light  and As the World Turns were part of daily life and their adventures were discussed as if they were neighbors. They had been watching those characters live their lives for almost 20 years so by the mid-1970s, when I started eavesdropping, the conversations were candid and, frankly, a little bit alarming. John Dixon’s wife Kim wants to divorce him! He forced himself on her. Is it rape since he’s still her husband? This was pretty radical stuff for daytime television. Even my grandfather was hooked.  If I sat quietly on the periphery, the grownups never even noticed me there, with my wide eyes and bigger ears.

Anyway, the point of all this is that dishes that could simmer, covered, were easy favorites for a woman trying to run a store, cook a meal, and keep up with her stories, and this cabbage with pork was no exception. It’s still one of our favorite dishes so, when I make it, I make a BIG pot. We can eat this for days!

This week’s Sunday Supper theme is Eat Your Greens in honor of St. Patrick’s Day. Our host with the most is DB from Crazy Foodie Stunts and we have a great round up of green dishes and drinks for you.  Make sure to scroll on down for the link list.

Ingredients - for six to eight servings
4 thick pork chops, bone in (Approximate weight 2 lb 10 oz or 1200g)
White vinegar (just a few tablespoons)
Sea salt flakes
Black pepper
Cayenne
Monosodium glutamate (optional) – my grandmother used something called Adolph’s Meat Tenderizer. But I use MSG since none of us have a sensitivity to it.
2 heads cabbage – I used one normal cabbage and one Savoy – total weight 7 3/4 bs or 3500g
1- 3 small red chilies – This is my addition. My grandmother would have seasoned this dish with cayenne and black pepper so if I don’t have fresh hot chilies, I do that instead.
2 large onions (Approximate weight 1 lb or 500g)
11 1/4 oz or 320g smoked slab bacon
Olive oil

Method
Cut the bone off the pork chops, leaving a little meat for those who like to chew the bones, by which I mean me.  Cut the meat into small chunks and sprinkle the bones and chunks with some plain white vinegar. (I keep one bottle with a lid that has holes cut into it for easy sprinkling.)

The vinegar helps tenderize the meat as it marinates.

Season the meat liberally with sea salt, freshly ground black pepper, cayenne and, if desired, MSG.

Put the pork into a bowl and toss it around so that all the pieces are well seasoned. Cover with cling film and set aside to marinate.

Cut the bacon into similarly sized chunks.

Core your cabbage and then slice it into thin pieces. Set aside a couple of handfuls of the very greenest pieces for adding to the pot right at the end. Smothered cabbage may taste delicious but it’s not the prettiest dish. Adding some bright green at the end helps with this.

Peel and slice your onions thinly. Split the red chilies down the middle then mince them finely.

In a big pot, big enough to hold all your ingredients, and that has a tightly fitting lid, heat a good drizzle of olive oil and start to pan fry the pork, including the bacon, a few pieces at a time.

As they brown, remove them to a plate and keep pan frying until all the pork is wonderfully browned and caramelized. Add a little more olive oil along the way, if necessary.

Once all the pork is browned, you should have some lovely sticky stuff left in the bottom of the pot too. Add another drizzle of olive oil then the sliced onions and chilies.

Pop the lid on and let the onions sweat for a few minutes.  Use a wooden spoon or spatula to scrape all the delicious brown bits off the pot.

When the onions are translucent, add the pork back into the pot, making sure to scrape in any juice that pooled in the bottom of your plate.

Right here I need to tell that my grandmother would have cut the cabbage into larger pieces and put it all in at once and cooked till it was smothered down and completely soft. So feel free to use her method if that appeals to you. I add mine in a bit at a time so that when the pork is cooked and tender, there is cabbage of varying degrees of doneness in the one pot, all the way from melted into almost nothing to still just a bit crunchy.

So here it goes, my way. Add about one third of the cabbage to the pot and put the lid back on. No need to stir yet. Simmer over a medium low heat until the cabbage is wilted and soft, about 20-25 minutes.

Remove the lid and give the whole thing a good stir.  Add in another third of the cabbage and put the lid back on. Simmer for another 20-25 minutes before removing the lid and stirring the pot. The second batch of cabbage should be wilted now too.

Finally, add in all but the couple of handfuls of the greenest cabbage leaves and put the lid back on again. Simmer, covered, for another 20-25 minutes.

Stir the pot and season with salt and black pepper to taste. Finally, add in the last green handfuls of cabbage and stir. Cook for just a few more minutes until those greens are slightly wilted but still a little crunchy.

These were the outer leaves of the Savoy cabbage. I saved them because they are a much brighter green than the normal cabbage. 

Enjoy!

Eat Your Greens this week! Now you have no excuse not to!

Green Light Appetizers and Sides

• Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
• Steakhouse Style Creamed Spinach from It's Yummi!
• Oven-Fried Green Beans from A Kitchen Hoor's Adventures
• Irish Champ from girlichef
• Fresh Herb Tabouleh from Jane's Adventures in Dinner
• Moroccan Greens from Cooking On The Ranch
• Broccoli and Cheese Soup from Peanut Butter and Peppers
• Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
• Cheesy Broccoli Baked Potatoes from MealDiva
• Spinach and Artichoke Squares from Kudos Kitchen By Renee
• Green Rice from Basic N Delicious
• Broccoli and Blue Cheese Tarts from Mess Makes Food
• Avocado Fries from Small Wallet, Big Appetite
• Spinach Cashew Pakoras with Tangy Date Sauce from Sue's Nutrition Buzz
• Garlicky Italian Green Beans and Potatoes from Webicurean

Getting Greens Through Salads

• Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
• Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
• Apple, Spinach and Zucchini Salad from Hip Foodie Mom
• Brussels Sprouts Slaw from Hot Momma's Kitchen Chaos
• Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
• Cilantro Lime Ranch Dressing from The Foodie Army Wife
• Creamy Chicken Pesto Salad from Cindy's Recipes and Writings

Entreés That Will Leave You Green With Envy

• Eggs and Greens Pizza from Bobbi's Kozy Kitchen
• Creamy Green Pizza from The Foodie Patootie
• Shamrock Spinach Crepes from Curious Cuisiniere
• Healthy Green Pasta from Momma's Meals
• Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
• Smothered Cabbage with Pork from Food Lust People Love
• Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
• Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
• Indulgent Pesto Risotto from The Weekend Gourmet
• Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
• Slow-Cooker Irish Stout Chicken Stew from FoodieTots
• Chicken and Asparagus Flatbread Pizza from Family Foodie

Desserts and Beverages That Will Make Others Turn Green

• Lemon Kiwi Meringue Pie from Desserts Required
• Mint Cookies and Stout Shake from Melanie Makes
• Verde Sangria from Country Girl in the Village
• Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
• Shamrock Cookies from Hezzi-D's Books and Cooks
• Green Tea Latte from Manu's Menu
• Grasshopper Mousse from That Skinny Chick Can Bake
• Amazing Grass Brownies from Killer Bunnies, Inc
• Leprechaun Ice Cream from Cookistry
• White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin' Mimi
• Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
• Coconut Avocado Ice Cream from URBAN BAKES
• Lime Meltaways from Pies and Plots
• Chocolate Mint Cake from NinjaBaking.com

Curried Cauliflower Chicken Pilaf

Curry powder, cardamom and cinnamon, with a kick of cayenne, make this fragrant curried cauliflower chicken pilaf a delicious and easy one-bowl meal for the many busy days when you are short on time.

This recipe is adapted from Patricia Well’s Vegetable Harvest. Amazon affiliate link>

My husband travels a lot on business so friends often ask me if I cook when he’s gone. Absolutely! Since I love to be in the kitchen creating, and I deserved to eat well, even alone, I do cook. I tend to make simple meals, like pan-fried salmon with salad or pasta and broccoli with crispy prawn chilli paste stirred through, which I adore. I buy the paste in Kuala Lumpur when I am there and have it stockpiled; enough to last me till the next visit. This is my favorite brand, but I am sure there must be others, perhaps even where you live.

The dish I'm sharing today fulfills so many of my needs. It’s full of flavor but easy. Served in just one bowl and nothing to cut so I can eat it with a spoon and read my book at the same time. And when it’s just me eating, it is great, dare I say even better, the next day as leftovers.

Ingredients
3 boneless chicken breasts (Approximate weight 4-6 oz or 115-170g each.)
Sea salt
Black pepper
Olive oil
8 ounces or about 225g cauliflower
12 whole cardamom seeds
1 teaspoon cumin seeds
1/2 teaspoon cayenne
1 teaspoon curry powder
1 stick cinnamon
1 1/2 cups or 300g long grain rice
2 cups or 480ml chicken stock
Fresh cilantro or coriander leaves or parsley for garnish

Method
Slice your chicken breasts into bite-sized pieces and sprinkle lightly with sea salt and freshly ground black pepper.

Cut your cauliflower up into florets.

Measure out your spices and have them ready in a small bowl. Seriously. Just do it.

Drizzle a little olive oil in a skillet and pan fry the chicken until it is browned and caramelized. Remove it from the pan and set aside.

In a large pot with a tight fitting lid, mix the rice with a couple of tablespoons of olive oil. Cook over a medium heat for just a few minutes and stir so that the rice is well coated with the oil.

Add in the chicken stock and bring to a boil. If your stock is homemade and unsalted, add in a teaspoon of salt. I had made mine from stock cubes, which are notoriously high in sodium already, so I didn’t add any extra salt.

Add in your measured spices and the cinnamon stick and give it a quick stir.

Add the cauliflower to the pot, along with the chicken. Cover the pot and reduce the heat to simmer.

Simmer, covered, for 20 minutes and then turn the fire off. Leave the pot covered for at least 10 more minutes or until you are ready to serve.

Discard the cinnamon and fluff the rice with a fork, mixing in the cauliflower and chicken.

Warn your family or guests to avoid chewing on a cardamom seed. (Or you can pick these out too, but I didn’t bother.)

Garnish with cilantro or parsley, if desired.

Enjoy!


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Bailey's Irish Cream Muffins #MuffinMonday

All that is good and more-ish about Bailey’s Irish Cream, baked in muffins, including a generous quantity of the actual stuff. 

St. Patrick’s Day has never been one of those days we celebrated in our house, despite my Irish roots and a grandmother with the last name of Fleming. As a school child, my memories included coloring shamrocks in class and discussing the patron saint of Ireland and the apparently baseless but fun legend of how he chased the snakes out of Ireland. And pinching people who forgot to wear green. As I got older, St. Patrick’s Day was a good reason to go to a party or have a green beer at a pub, preferably one named Kenneally's or Muddy Murphy’s. But I’ve grown up now and truth is, green beer is pretty unappetizing and it’s been years since I pinched or got pinched, no matter what the attire. Now if I want to celebrate the Irish, I’d rather have a short glass of neat single malt whiskey or some Bailey’s Irish Cream. Or, come to think of it, some Bailey’s Irish Cream muffins. What’s your favorite Irish tipple? Do you celebrate St. Patrick's Day at your house?

Ingredients
2 cups or 250g flour
1/2 cup, packed, or 100g soft brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 teaspoons or 4 g instant coffee powder (I used two sachets of instant espresso powder.)
1 tablespoon hot water
1/4 cup or 60g butter, melted and cooled
1/4 cup or 60 ml whipping cream
3/4 cup or 180ml Bailey's Irish cream
2 eggs

Method
Preheat the oven to 350°F or 180°C and either grease your 12-cup muffin tin or line it with paper liners.

In a small measuring vessel or cup, dissolve the coffee powder in the hot water.

In a big mixing bowl, mix together your dry ingredients: flour, sugar, baking powder and salt.

In small mixing bowl, whisk the melted butter, the Bailey’s and the cream with your two eggs and the dissolved coffee.

Fold the liquids to the dry mixture, stopping when they are just mixed. There might be little dry bits and that's okay.  That's preferably to over mixing.

Divide the batter between your prepared muffins cups.

Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.  Remove from the oven and allow to cool for a few minutes.

Remove from the muffin tin and finish cooling on a rack.

Enjoy!

Leek and Zucchini Tarte Tatin

Created in the late 19th century by the sisters Tatin as a special apple dessert in their hotel restaurant, Tarte Tatin gained first French then worldwide popularity when famous 20th-century epicure Curnonsky published the recipe in his 1926-volume “La France Gastronomique.” The original ingredients were simple: sugar, apples and butter for the inside, flour, butter and water for the dough. This savory version is not much more complicated and the fresh vegetables shine.

I’ve spoken here before about the two years we lived in Balikpapan, Indonesia and the limited access we had to a variety of fresh vegetables. Aside from the local greens, I really only remember potatoes and green beans and carrots on offer. I had so taken for granted the well-stocked grocery stores of my youth but those two years gave me an appreciation for what I was missing. And then, because there is a God, we moved to Paris for three years of abundance and gorgeous markets with fresh seasonal produce of every variety. I bought Roger Vergé’s Vegetables and devoured both the sweet stories of his childhood in his father’s garden and mother’s kitchen and the simple recipes that featured all the goodness and light of the vegetables available to me. In short, I fell in love. I look back upon those years as an awakening to the potential of fresh vegetables to nourish with big flavor and beauty. Even though we have lived in several different countries since then with varying degrees of produce available, I’ve always tried to follow Chef Vergé’s instructions to buy the shiny eggplant, the greens that are crisp and vibrant, the firm carrot, the unblemished tomato and, if at all possible, the newly podded pea.

The week’s Sunday Supper theme is Meatless Meals but privately, in my own head, I’ve been calling it Vegetables on Center Stage. I’ve adapted this recipe from one of my new favorite cookbooks, another French one that focuses on vegetables in all their glory, The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier.  Many thanks to my friend Tammi of Momma’s Meals for hosting this great event, which could not have come at a better time for me. I’ll be visiting my two vegetarian daughters in the United States soon so I know I’ll be pinning a bunch of these recipes to try while I’m there.

Ingredients

10 oz or 285g leeks

If they are more or less the same circumference, that would be good.

10 oz or 285g small zucchini
3 small purple onions (not quite 4 1/2 oz or 125g total weight)
2 sprigs fresh thyme
9 small cherry tomatoes
Olive oil
Sea salt flakes
Black pepper
1 circle of short crust pie pastry (I used this recipe here.)

To serve: 3/4-1 oz or 25-30g Parmesan, freshly grated

Method
Trim the hard green ends and the roots off of the leeks and then cut them into lengths of about one inch or two centimeters long.

Rinse them thoroughly in running water to get rid of any dirt that might be inside, but make sure to keep the pieces whole. Drain the water and set them on a towel to dry.

Add a good drizzle of olive oil to a stovetop pan, preferably one that is also ovenproof,  and place the leeks in the oil, running them around a little to make sure the whole bottom of the pan is oiled.

Rinse and trim the ends off of your zucchini. Cut them into lengths the same as the leeks.

Place them in the pan in and amongst the leeks.

Peel your purple onions and cut them into quarters, making sure to leave a bit of the core at the bottom of each piece. Place them in your pan, core side down, amongst the leeks and zucchini.

Put the pan on a medium fire and cook until the bottoms of the vegetables are beginning to brown. Check a piece of zucchini. It's less likely to fall apart.

Add in a good splash of water and pop a lid on the pan.

Allow the vegetables to steam for a few minutes. When you can poke a fork in the zucchini but still feel some resistance, take the lid off and let the moisture evaporate. Cook for a few more minutes or until the bottoms of the vegetables are nicely caramelized.

Carefully turn them over, trying to keep them upright in their places. I used a combination of a small spoon and tongs to make the turn. If your pan or its handle is not ovenproof, you can transfer the vegetables to a baking pan now. Make sure to oil the new pan and keep the vegetables brown side up.

Preheat your oven to 350°F or 180°C.

Add your cherry tomatoes to the pan, placing them around the leeks and zucchini as evenly as you can manage. Sprinkle the vegetables with a little salt and pepper. Remember that you are going to finish this with some grated Parmesan so that will add saltiness as well.

Pull the leaves off of the thyme sprigs and scatter them on top the vegetables.

Top the whole thing with your circle of pastry dough, tucking the sides in down around the vegetables.

Using a sharp knife, cut slits in the dough to allow the steam to escape. This will ensure that your crust comes out of the oven crunchy instead of soggy.

Bake in your preheated oven for about 35-40 minutes or until the tart crust is golden brown.

Remove from the oven and allow to cool for about 10 minutes. Run a knife around the edge of the crust to loosen it.

Place your serving plate on top of your pan and, using oven mitts, quickly turn the pan over. Replace any pieces of vegetable that stuck to the pan.

Sprinkle liberally with freshly grated Parmesan and serve. I must confess that I didn’t use all the cheese before I took photos because that would have covered up the lovely vegetables. You go ahead and put it all on, unless you are taking pictures.

Enjoy!

If you are looking for some great vegetarian options, I’ve got the best list of links for you right here:

Salads, Soups, Stews and Starters

• Spicy Vegan Potato Salad by Killer Bunnies, Inc
• Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
• Olive Tapenade by MealDiva
• Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
• Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
• Potato Chickpea Stew by The Not So Cheesy Kitchen
• "Beef" Stew with Potato Cake Tops by Jane's Adventures in Dinner
• Mushroom and Wild Rice Soup by Cindy's Recipes and Writings

"Meat"balls

• Teriyaki Quinoa "Meatballs" by The Foodie Patootie
• Black Bean "Meatballs" with Marinara by Foxes Love Lemons
• Spicy Vegetarian Meatballs by Mess Makes Food

Pastas, Pizzas and Casseroles

• Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
• Four Cheese and Spinach Stuffed Shells by Melanie Makes
• Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
• Cheesy Tomato Casserole by Bobbi's Kozy Kitchen
• Deconstructed Vegan “Lasagna” by What Smells So Good?
• Ramen Stir Fry by Ninja Baking
• Roasted Red Pepper Lasagna by Cravings of a Lunatic
• Broccolini Macaroni and Cheese by Family Foodie
• Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
• Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
• Roasted Veggie Manicotti by Hot Momma's Kitchen Chaos
• Pasta Patate by Webicurean
• Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
• Broccoli, Mushroom, and Rice Casserole by Momma's Meals
• Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu's Menu

Burgers

• Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue's Nutrition Buzz
• Garbanzo and Brown Rice Burgers by girlichef
• Tofu Burgers by Small Wallet, Big Appetite

Tacos & Everything Wrapped

• Blackened Tofu Tacos with Asian Slaw by Hezzi-D's Books and Cooks
• Mushroom & Poblano Tacos by La Cocina de Leslie
• Green Chile Enchiladas by Cookin' Mimi
• Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
• Black Bean and Avocado Flautas by Supper for a Steal
• Black Bean Spinach Quinoa Burritos by Alida's Kitchen

Other Main and Side Dishes

• Vegan, Gluten Free Breakfast Bars by Pies and Plots
• Mushroom and Lentil Cottage Pie by A Kitchen Hoor's Adventures
• Mediterranean Tomato Tart by Magnolia Days
• Lentil Stuffed Peppers by Peanut Butter and Peppers
• Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
• Leek and Zucchini Tarte Tatin by Food Lust People Love
• Tofu and Peas Curry (Tofu Matar) by Soni's Food

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