{"id":285,"date":"2001-09-09T00:00:00","date_gmt":"2001-09-09T00:00:00","guid":{"rendered":""},"modified":"2024-11-08T14:26:36","modified_gmt":"2024-11-08T20:26:36","slug":"285","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/285","title":{"rendered":"Stewed Cabbage"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>\u00bd &#8211; 1 LB bacon (quartered strips)<\/li>\n\n\n\n<li>2 LB ham (cubed)<\/li>\n\n\n\n<li>1 LB tasso (cubed)<\/li>\n\n\n\n<li>1\u00bd LG onions (chopped)<\/li>\n\n\n\n<li>12 cloves garlic (minced)<\/li>\n\n\n\n<li>3 LG heads of cabbage (light colored &amp; sweet)<\/li>\n\n\n\n<li>1 &#8211; 1\u00bd QT chicken stock<\/li>\n\n\n\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>If the cabbage is dark green or smells strong, it will taste bad.<\/li>\n\n\n\n<li>Quarter the cabbages and remove the stem then cut into eighths, wash well and drain in a colander.<\/li>\n\n\n\n<li>In a heavy 12 QT pot, fry off bacon until crisp. Place bacon aside to drain on paper towels and remove excess bacon fat from pot, leaving enough to saut\u00e9 the onion.<\/li>\n\n\n\n<li>When onion is soft and clear add the garlic and saut\u00e9 for a few minutes more.<\/li>\n\n\n\n<li>Add\u00a0the ham and tasso and cook for 3 minutes.<\/li>\n\n\n\n<li>Return the bacon to the pot then add salt, pepper, cabbage, and enough chicken stock to reach about \u00bc up the side of the pot.<\/li>\n\n\n\n<li>If the cabbage doesn&#8217;t all fit at first, cover the pot and add more as the cabbage in the pot starts to cook down until it is all in.<\/li>\n\n\n\n<li>Cover and simmer until cabbage is tender, 1 to 1\u00bd hours.<\/li>\n\n\n\n<li>Taste the cabbage juice and add salt and pepper accordingly before serving.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-285","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=285"}],"version-history":[{"count":4,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/285\/revisions"}],"predecessor-version":[{"id":2168,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/285\/revisions\/2168"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}