< From My Family to Yours

Cabbage Gumbo

Serves 6

Submited by Joel Harrison

About the Recipe

My family owned a farm in North Carolina. Every summer, my family would go down and work on the land. I watched my grandmother and aunts cook some amazing meals from her garden. One was her cabbage dishes. Fast forward, back home my father brought a ton of cabbage from the farmer’s market that a farmer didn’t want to take home. Needless to say, we had to eat it quickly. By the end of the week, we were over it. My father challenged me to come up with ways to cook the remaining cabbage that the family would eat and enjoy. This was my dish that we all enjoyed.

Ingredients

  • 1 tablespoon salt 
  • 1 teaspoon pepper 
  • 1 tablespoon sugar 
  • 2–3 tablespoons of flour cooked medium brown 
  • 1 head green cabbage, thinly sliced  in 1" strips 
  • ½ head purple cabbage, thinly sliced in 1" strips 
  • 1 large julienne cut onion 
  • 1 julienne cut red pepper 
  • 1 julienne cut yellow pepper 
  • 3 celery stalks cut on 1" bias  
  • 1-pound sliced mushrooms 
  • 2 chopped large garlic cloves 
  • 1 handful cut okra (optional) 
  • 1 14.5 ounce can stew tomatoes 
  • 1 14.5 ounce can chicken broth 
  • 12 ounce package of Hillshire Sausage 
  • 1 package (approx. 8 ounces) steak ham, ½" sliced cut, cut into 1" cube

Directions

  1. Half cook/fry meat in oil to give color then set aside in a large bowl. 
  2. In the same pan, add oil and cook all vegetables starting with celery  for 8-10 minutes. Stir constantly. 
  3. Return meat to pan with vegetable mixture. 
  4. Add half of cabbage and half of broth to the pan. Return the pot lid  and steam for 4-6 mins. Stir. 
  5. Add sugar and remaining cabbage. Cook for 4–6 mins. Stir. 
  6. Mix broth and flour and add to pan. Mix well and cook on low heat  for 20–30 mins with a lid. 
  7. Let rest and serve with rice. 
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