Cabbage And Pork Etouffee

Cabbage And Pork Etouffee

For cabbage lovers, which I am one of, this is really a tasty dish and it will feed a lot of people.

-Sweet Mama Janisse



For 10 people ()


  • 5 pound(s) pork ribs
  • 1 tablespoon(s) sugar
  • 3 medium heads cabbage
  • 1 tablespoon(s) flour
  • salt and pepper
  • water

Cabbage And Pork Etouffee Directions

  1. Have the butcher cut the ribs into one and one half inch sections with a little meat on the bones.
  2. Into a big iron pot put in enough water to cover bottom.
  3. Season the meat generously with salt and black pepper (You may use red pepper also if you like it.)
  4. Put seasoned meat into pot and cover. Cook over medium heat until meat is brown. Do not cook until falls apart but just until it is well browned and juicy.
  5. Remove excess fat from the pot by using a baster or spoon.
  6. Wash heads of cabbage well. Cut out the core and tough part of leaves. Cut into quarters and add to meat in pot. Cover and cook over medium heat until cabbage is tender.
  7. Make a thin paste by blending together the flour and sugar and a little water. Pour over contents in pot and stir well to make the gravy.
  8. Serve gravy over rice cooked in separate pot cornbread would go well with this menu.

Nutrition facts

(lactose free)