Receta de guarnición de repollo estofado al estilo sureño

Ingredientes

• 2 pounds head of green cabbage (with any tough, wilted outer leaves removed)
• 6 oz Black Kale (optional) (regular kale can be substituted)
• 4 oz Smoked brisket fat cap
• 1 tbsp olive oil
• 1 medium red onion (finely sliced)
• 3 cloves garlic (thinly sliced)
• 1/4 cup water
• 1/4 cup cider vinegar
• 2 tsp kosher salt
• 1 tsp paprika
• 1 tsp allspice
• 1/2 tbsp freshly-cracked black pepper

Preparación

1. 1

   --- Mix Spice Seasonings ---

2. 2

   Add the spices all together in a small mixing bowl and mix well.

3. 3

   --- Render the Brisket Fat ---

4. 4

   Heat large dutch oven on medium heat, add oil and saute the fat for 3-5 minutes. Much of the fat will release into the pot. Remove the fat cap and set it aside.

5. 5

   --- Saute the Vegetables ---

6. 6

   Add the cabbage core pieces to the pan and saute 1-2 minutes. Add the onions and garlic cooking 2-3 minutes, seasoning as you go with the spices.

7. 7

   --- Braise the Cabbabe ---

8. 8

   Add the kale to the pot if using. Stir, cooking for about a minute. Add the cabbage and mix well ensuring most of the leaves is covered by the rendered fat and seasonings. Add more seasoning.

9. 9

   Add water, cider vinegar, more seasoning, and the brisket fat cap. Mix, cover, and simmer for 30-45 minutes. Enjoy.