Smothered Cabbage

Sweet Daddy D's Smothered Cabbage
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Smothered Cabbage is first rate comfort food and often overlooked. Smother it slowly in in its own juices, flavored with creole seasoning and a few herbs and spices and some delicious pork fat. The natural sweetness is drawn out and renders a warming and satisfying creole treat. It's too good for just New Years Day!
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  1. Sprinkle the pork chops with kosher salt and pepper and creole seasoning and set aside.
  2. Remove the outer leaves and cut out the hard stem of the cabbage. Slice cabbage in half, then slice each half across in 4 to 6 pieces.
  3. Slice onion into thick rings and then cut the rings in half; rough chop the garlic
  4. Heat bacon grease in a Dutch oven over medium high heat.
  5. Brown the pork chops on both sides in the bacon grease. When browned, remove the pork chops from the pan and set aside.
  6. Add the onions and sauté until starting to soften and brown on the edges.
  7. Add the garlic and stir until aromatic, about 2 minutes.
  8. Add in the cabbage a handful at a time. Stir well and allow to cook down a little before you add more. You may have to let it cook down a bit before you add all of the cabbage.
  9. Add the herbs and spices, sugar and the bay leaves. Mix well.
  10. Add back the pork chops. Lower the heat to medium low and cover the pot. Check in about 10 to 15 minutes and stir. The cabbage should be giving off some water so add chicken stock only if needed.
  11. Add no more than a 1/4 cup of chicken stock and only if needed, there may adequate liquid rendered from the cabbage and no need to add any additional, mix well. If you add a little too much stock, just let it cook a little off.
  12. Allow the cabbage to simmer uncovered for a few minutes, stirring occasionally.
  13. Cover and continue to simmer for about 30 minutes until the cabbage is completely cooked down. Then remove the cover, increase the heat and allow some browning and some of the excess liquid to cook off. Then its done!
Recipe Notes

If pork chops are not available, other cuts of pork can be used as the seasoning meat like smoked ham hocks. Try to use something with a little fat.

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Super Tender Pot Roast

Sweet Daddy D's Super Tender Pot Roast
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Just basic beef and simple ingredients, pot roast cooked down in wine until its so tender its falling apart-this puts the comfort in comfort food.
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  1. Preheat the oven to 325 degrees
  2. Sprinkle salt and pepper liberally over the roast and set aside for about 15 minutes.
  3. Place a dutch oven over medium high heat. Add vegetable oil and sear the meat about 5 minutes on each side until a nice crust begins too form. Remove the roast from the dutch oven and set aside.
  4. Add the onions and carrots to the pot and saute until just starting to brown.
  5. Add the garlic and continue to saute for about 2 more minutes.
  6. Add in the mushrooms and saute another few minutes until starting to brown.
  7. Deglaze the pot with a little of the wine, scrapping off all the fond from the bottom. Stir well, then add the remaining wine and bring to a simmer. Taste for salt and pepper and add as needed.
  8. Add the roast back to the dutch oven along with the rosemary and bay leaves and bring to a heavy simmer.
  9. Cover the the dutch oven and place in the oven.
  10. Roast in the oven for 2 1/2 to 3 hours, checking for tenderness at about 2 1/2 hours. The pot roast is ready when it probes tender and pulls apart easily.
  11. Remove the bay leaves and rosemary stems and let rest for 5 to 10 minutes.
Recipe Notes

This pot roast is great served with macaroni and cheese, mash potatoes or with any type of rice.

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Essential Tomato Sauce

Tomato Sauce
Sweet Daddy D's Essential Tomato Sauce
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A long simmer makes this is a thick and rich sauce-you can keep it simple and serve over your favorite pasta or match it up with just about any meat. Its the natural mate for Sweet Daddy D's Tasty Meatballs, but if you start with this sauce there are many options. It can also be the base for some great parmigiana dishes-its the essential tomato sauce!
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  1. To prepare, mix the herb and spice blend in a small bowl and set aside. Place the sugar in a separate small bowl and set aside. Chop the onion and pepper and set aside. Chop the garlic. Open all the cans and get the wine ready.
  2. Heat the olive oil in a large dutch oven with a heavy lid over a medium low heat.
  3. Once the oil begins to shimmer, sauté the onions and pepper until starting to caramelize, this should take about 15 minutes but don't rush it.
  4. Add the garlic and sauté for about a minute or two until it is aromatic.
  5. Add in the tomato paste, stirring constantly to begin browning the paste a little. This could take about 5 minutes, but again don't rush it. If needed, use a little, but not all, of the wine to deglaze the pan.
  6. Add in the herb and spice blend and stir together to mix.
  7. Take the whole tomatoes and add them one at a time, crushing each tomato in your hand as you add it. When all the tomatoes are added, add the juice from the can and the tomato sauce. Mix well.
  8. Use the wine to rinse out the tomato cans, then add the wine to the pot.
  9. Mix all ingredients well and bring to a low boil. Reduce to a slow simmer and cover pot. Simmer covered for three hours, stirring occasionally so it does not stick.
  10. Remove the bay leaves and serve over your favorite pasta.
Recipe Notes

This is a basic tomato sauce. You can add ground meat, sausage, Sweet Daddy D's Tasty Meatballs, or even a chuck or veal roast, but it does do very well by itself served over pasta.

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