Smothered Cabbage

If smothered cabbage were a woman, she wouldn't make it as the cover girl of any magazine. She's just the girl next door who you take home and marry. Whoa! A little too personal for cabbage? Probably, but it's just a darn good comfort food.

Why is smothered cabbage so dear to my heart? I remember my mom making smothered cabbage, deep in the heart of Cajun Louisiana. And it wasn't limited to cabbage - we'll smothered-any-vegetable! It's the Southern cook's go-to vegetable preparation...and you know I love me some Southern cookin'.

I made it for friends last night, and they didn't even know they were eating cabbage. So, if you know a picky vegetable eater, this recipe might even make them like cabbage.

Smothered Cabbage, Laura Style
1 onion
2 TBS olive oil (or fat of your choice)
1 head of cabbage (the green kind, not purple)
1TBS sweetner of your choice
Salt to taste
Spritz of lemon juice to taste
1/2 cup to 2/3 cup water

Slice onions into half-moon slices. Heat the oil in a large skillet and heat it over medium-high heat for about a minute. Place the onions in the skillet, and cook for about 7-10 minutes until carmalized. Add more oil if you need to keep it from burning, but don't be afraid of getting them brown...that's what you want!

Once the onions are carmalized, add the rest of the ingredients except for the water and stir until cabbage is slightly wilted. Put the water in the pan, turn the heat down to medium low, cover the pan, and smother it! You'll want to keep an eye on it to make sure you have enough water in the pan so the cabbage doesn't burn. Don't be afraid if it does turn a little brown, it's better that way.

Enjoy your Southern comfort food goodness!