Tuesday, November 6, 2012

Tuesday’s Cupful: Background on Smothered Cabbage

Low country fare

We like the bacon bits and flavoring in our version of smothered cabbage.   If you don’t have bacon, we suggest using bits of salt pork or leftover ham.   Different and varied renditions originate from the South East and “Low Country” cooking region of the U.S.  This is poor man’s food for stretching leftover pork or sausage.  Many versions boast that their recipe is also a “one-pot dish.”  Smothered cabbage might be very unappetizing for those who’ve never tried it before so we suggest serving it as a side dish to get people liking it.

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