How are y’all? It’s been a while but boy do I have a great recipe for you today! That sweet grandson that I always posted about is now 13-years-old. He has hated cabbage all his life, but he will eat this and maybe ever have seconds. That’s a win in my book. Everyone in the house like cabbage and loves this dish even more. Let’s get to it:

Braised Cabbage and Tomatoes

Ingredients:

1 head of cabbage, about 2 ½ pounds

1 14.5 oz can diced tomatoes. I used fire roasted.

6 slices of thick cut bacon, chopped. I substituted left over pulled pork instead and it was wonderful

1 Cup red bell pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

½ Cup water

2 teaspoons Creole seasoning like Old Bay or Tony Cachere

1 teaspoon salt

1 teaspoon pepper

6 Tablespoons unsalted butter, cut into slices

Directions:

Preheat the oven to 350 F

Peel head of cabbage and cut into quarters or small, if you like. Leave part of the core on the cabbage so the quarters will not come apart.

In a 12 inch cast iron skillet, cook the bacon (or pork) until crisp and the fat is released.

Put the bacon in a dish and paper towel.

Leave bacon grease in the pan and cook onion and bell pepper for about 5 minutes.

Take it out and put on top of the bacon.

Place quarters in the skillet in a circle.

Pour water around the cabbage, then the can of diced tomatoes.

Spoon the bacon and vegetables around the cabbage as well.

Sprinkle the salt, pepper, and Creole seasoning all over.

Place butter around the top.

Either put the lid on or cover with foil and cook for 45 minutes.

Pull it out, take the lid off and turn the cabbage over.

Put the lid back on and cook for another 45 minutes.

Take the lid off and increase the temp to 425F and cook for 15 more minutes or until the cabbage browns just a bit.

Take it out of the oven and replace the lid or foil.

Serve a quarter of cabbage with a few of the vegetables. It is a lovely side dish or even a main dish. Enjoy!