Stewed Cabbage

Chou Etouffe

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Head of Cabbage
  • A Pound of Salt Pork
  • Salt to Taste
  • A Pinch of Red Pepper Pod
  • A Tablespoonful of Lard


Parboil the cabbage, after cutting into quarters. Let it boil well about half an hour. Then take it out of the water and drain nicely, separating the leaves down to the heart as it cools. Cut the ham into pieces of about two inches long. Take a tablespoonful of lard, and put in a stewing pan, which must be very deep, or a pot. Put into this the ham or salt meat, and let it fry well. Add Chaurice, or sausage. As these brown well, moisten with half a cup of boiling water, and let simmer gently for fifteen minutes. When well browned, add, a little by little, the Cabbage, stirring it well, and let it simmer gently for an hour and a half or longer, covering well, and stirring frequently to prevent burning. Add an inch of red pepper pod, cut fine, and salt to taste if you use ham, and none at all if you use salt meat. Serve hot.