The Weeknight Table

Ingredients

Produce
1 head green cabbage, chopped
1 large onion, sliced
1 bell pepper, sliced
10 cloves garlic, sliced

Meats
6 slices bacon, chopped
½ lb pork jowl, sliced

Liquids
2 cups chicken broth

Pantry / Oils
1 tablespoon olive oil (optional)
2 teaspoons sugar

Finish Seasoning (ADD AT THE END)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning
1 teaspoon chicken bouillon
½ teaspoon black pepper

½ teaspoon smoked paprika

Instructions

Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and sliced pork jowl. Let it cook slowly, rendering out the fat and getting everything browned, about 6–8 minutes. This is your base…don’t rush it.

Add the sliced onions and bell peppers directly into that rendered fat. Cook for 5–6 minutes until softened and slightly caramelized.

Add the sliced garlic and cook for another 30–45 seconds until fragrant.
Pour in the chicken broth and stir, scraping up all the browned bits from the bottom of the pot. That’s flavor.

Add the chopped cabbage a handful at a time, letting it wilt down before adding more. Once all the cabbage is in, give everything a gentle toss.

Cover and cook on medium-low heat for 25–30 minutes, stirring occasionally, until the cabbage is tender and has released its liquid.

Now uncover and let it cook for another 5–10 minutes to allow some of that liquid to reduce and concentrate.

Now you season.

Add the garlic powder, onion powder, Cajun seasoning, smoked paprika, black pepper, sugar, and chicken bouillon. Toss thoroughly so everything is evenly coated and absorbs that seasoned liquid.

Let it cook for another 3–5 minutes after seasoning so everything comes together.
Taste and adjust if needed.