Sweet and Smokey Braised Cabbage
Ingredients
- 2 tablespoons bacon drippings [or olive oil]
- About 2 pounds green cabbage sliced into thin strips
- 1 medium onion peeled and cut into strips
- 1 sweet green pepper core and pith removed, cut into strips
- 1 sweet red or yellow pepper core and pith removed, cut into strips
- 1 teaspoon salt
- 1 cup ketchup
- 1/4 - 1/2 cup apple cider vinegar
- 1/4 cup molasses
- 2 tablespoons worchestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon chipotle hot sauce or siracha
- 2 teaspoons smoked paprika
- 1 teaspoon liquid smoke
- 1 teaspoon granulated onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated garlic powder
- 20 grinds black pepper
Instructions
- Over medium high heat, melt the bacon drippings and get a large, heavy saute pan, or medium dutch oven heated up.
- Add the cabbage, onion and peppers.
- Sprinkle the salt evenly over the top, and saute, uncovered, over pretty high heat, stirring every few minutes, until the cabbage begins to wilt, and gets some brown spots on it here and there - about 10 minutes or so.
- Reduce the heat, and add all of the remaining ingredients. If you prefer things sweeter, use the smaller amount of vinegar, and the hot sauce is up to you - if your family doesn't like spice, you can leave it out or reduce it - I usually use about double the amount stated, but we like things spicy. You can stir all of the sauce ingredients together in a small bowl if you like, but I don't usually bother.
- Stir well to get everything combined, and cover the pan.
- Simmer for about 30 minutes, stirring a couple times. You can go as long as an hour if you want a little less crunch.
- Serve hot, and refrigerate leftovers. Really good reheated.
- Taste, and adjust seasonings if needed.