Okay folks, let me begin this post by saying – I had NEVER eaten cabbage before eating Mimi’s New Year’s Day cabbage in Destin Florida. And for the record, the only reason I ate it was because it was tradition. Boy was I in for a tasty surprise. It was by far one of the most savory, delightful soul food meals I had had in my late 20s – mainly because I doubted its taste due to its smell. It is the precursor for why I explore foods and tastes more today than I used to. Whatever I doubted before, I do not question or push away, I now taste. As Willy Wonky said, “You cannot doubt what no one is sure about.”
Lesson 1: Taste and explore. In my twenties I have been terrible about this. I have feared taste and foods like a five year old. But now, times are changing, and I am all about exploring the unknown terroritories of my taste buds..
So without further ado, I present, Mimi’s Creole Cabbage:
1-2 Large Cabbages (Depends how much you want to make/how many people you want to feed)
1 Savoies Turkey Tasso
1 Creole Seasoning – Guidrys
McCormick’s Grill Mates Montreal Steak
McCormick’s Grill Mates Spicy Montreal Steak Seasoning
1 Beef Broth
In a large pot (or crock pot) begin to cook down the Turkey Tasso and Creole Seasoning Mix.
While this is cooking down, begin cutting the head of cabbage into chunks, rinsing in a colander and adding to the stove pot. Once all the cabbage has been added to the large pot or crock pot, coat with 3/4 to and entire container of beef broth. Cover and let the cooking down do its work. As the cabbage cooks down continue to stir. Once the cabbage is completely cooked down – approx. 45 minutes begin to season as follows:
Coat top of cabbage with salt, pepper, and Montreal Steak Seasoning. Add 4 firm shakes of Tony Cachere’s and 4 firm shakes of Spicy Montreal Steak Seasoning. Allow to cook and soak about 20 more minutes or as needed. Season to taste.
FOR LESS SPICY TASTE BUDS: only do two shakes of Tony Cachere’s and two shakes of Spicy Montreal Steak Seasoning.
RATING: 5 out of 5 Stars