Bacon-Braised Cabbage and Tomatoes
 
Makes about 6 servings
Ingredients
  • 1 head green cabbage (about 2½ pounds)
  • 4 slices thick-cut bacon, chopped
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • ⅓ cup water
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 2 tablespoons unsalted butter, diced
  • 1 teaspoon Creole seasoning, plus more to taste
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 350°.
  2. Discard any dark green outer leaves from cabbage; cut cabbage in half vertically. Cut each half into 2½- to 3-inch-thick wedges, leaving part of core to hold wedges together.
  3. In a 12-inch cast-iron skillet, cook bacon over medium heat, stirring occasionally, until crispy. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 3 tablespoons drippings in skillet.
  4. Add bell pepper and onion to skillet; cook over medium heat, stirring occasionally, until softened, about 5 minutes.
  5. Add garlic; cook, stirring constantly, for 2 minutes. Arrange cabbage wedges in skillet, and spoon bell pepper mixture around cabbage. Pour ⅓ cup water around cabbage. Pour tomatoes around cabbage. Sprinkle with butter, Creole seasoning, salt, and black pepper. Cover with lid or foil.
  6. Bake until cabbage is mostly tender, about 45 minutes. Turn wedges over, and bake, covered, until tender, about 45 minutes more. Uncover skillet. Increase oven temperature to 425°, and bake until cabbage is browned around edges, 15 to 20 minutes more. Top with bacon, and season with Creole seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/bacon-braised-cabbage-and-tomatoes/