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Steam-Baked Southern Cabbage

Name: Steam-Baked Southern Cabbage
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 slices of bacon, roughly chopped; 6 oz of smoked sausage, sliced into rounds; 1 head of green cabbage, thinly sliced or roughly chopped; 1 of green bell pepper, roughly chopped; 1 small of yellow onion, roughly chopped; 3 cloves of garlic, roughly chopped; 2 tsp of onion powder; 2 tsp of garlic powder; 1 tsp of chicken bouillon granules; 1 tsp of Creole seasoning; 0.13 tsp of red pepper flakes; 0 of Kosher salt

Sharee

November 9, 2021

Using the Anova Precision Oven to cook this delicious Southern-style cabbage means you’ll get tender vegetables in less time.

Serves

Prep Time

00:15

Cook Time

00:45

5 (2)

304

Ingredients

4 slices

bacon, roughly chopped

6 oz

smoked sausage, sliced into rounds

1 head

green cabbage, thinly sliced or roughly chopped

green bell pepper, roughly chopped

1 small

yellow onion, roughly chopped

3 cloves

garlic, roughly chopped

2 tsp

onion powder

2 tsp

garlic powder

1 tsp

chicken bouillon granules

1 tsp

Creole seasoning

⅛ tsp

red pepper flakes

Kosher salt

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 185°F

Heat: Rear

2. Cook Bacon and Sausage

Place the bacon in a cold Dutch oven and set on the stove over medium-high heat. Cook, stirring, until the bacon has rendered its fat and turned crisp. Use a slotted spoon to transfer to a plate, leaving the fat behind in the pot. Add the sausage and cook, stirring, until browned. Remove from the heat. Use the slotted spoon to transfer to the plate with the bacon. Leave 3 tablespoons of the rendered fat in the pot and discard the remainder.

3. Combine Ingredients

Add the bacon and sausage back to the pot, along with the cabbage, green pepper, onion, garlic, onion powder, garlic powder, chicken bouillon, Creole seasoning, and red pepper flakes. Stir to combine.

4. Cook

Rack

Transfer to the oven and cook until the cabbage has reached your desired tenderness, 40 to 50 minutes.

Sous Vide Mode: On

Steam: 100%

Temp: 185°F

Heat: Rear

00:40 Timer

5. Season and Serve

Season the cabbage to taste with the salt. Serve hot.