Gina: This simple, satisfying braise is another Neely staple. After a bit of knife work in the beginning, most of the cooking is unattended, and I love the aroma of bacon and cabbage while I set the table or simply hang with a glass of wine and my girls. Baby carrots add a contemporary twist to this otherwise old-fashioned dish, and they’re a nice color accent for the cabbage. Homemade Smash Seasoning and fresh parsley have the effect of punching up the flavors.

　　

Ingredients

serves 4 to 6

　　1 large head green cabbage

　　4 slices extra thick-bacon, cut into 1-inch pieces

　　1 large onion, diced

　　Kosher salt

　　Freshly ground black pepper

　　1 recipe Smash Seasoning (recipe follows)

　　One 10-ounce bag baby carrots (or regular carrots, peeled and sliced on the bias into 1/2-inch thick coins)

　　3 tablespoons chopped fresh flat-leaf parsley (optional)

　　

Smash Seasoning

1 teaspoon cayenne pepper

　　1 teaspoon celery seed

　　1/2 tablespoon lemon pepper

　　1 tablespoon garlic powder

　　

Step 1

Core the cabbage and slice it into 2 inch squares. Thoroughly rinse the cabbage under running water, and then drain in a colander. Cook the bacon in a large pot over medium-high heat until it has rendered much of its fat and is lightly browned but still moist (do not drain the fat). Add the onion and a generous pinch of salt and pepper, and cook, stirring, for another 5 to 7 minutes, until the onion is softened. Add the cabbage, 1 cup water, and the Smash Seasoning to the pot. Bring the mixture to a boil, reduce the heat to low, then cover and braise for about 1 hour, stirring occasionally, until the cabbage is tender.

　　

Step 2

Add the carrots. Cover and cook for another hour, stirring occasionally, until the carrots are tender. Stir in the parsley, taste for seasonings, and add more salt and pepper, as desired.

　　

Smash Seasoning

Step 3

Stir together the ingredients in a small bowl.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.