Old Southern Rice Dressing Recipe or Cabbage Dressing
A flavorful dressing or stuffing that is filled with sausage, seasonings and a full cabbage that almost disappears in the pot. Great dish to feed a crowd and stands up to any protein on your menu.
Servings Prep Time
20People 60Minutes
Cook Time
2Hours
Servings Prep Time
20People 60Minutes
Cook Time
2Hours
Ingredients
Instructions
  1. In large stock pot heat pot for one minute and add olive oil. Heat oil and add in ground pork. Stir as needed until meat is browned well. Do not drain.
  2. Combine the pork with onions, bell pepper and celery. Stir as needed and cook until tender. Add in garlic and cook for 3 minutes.
  3. While the garlic is cooking, cut the cabbage in half. Then with a large sharp knife slice each half into half again. With knife cut cabbage into smaller bite size pieces. Add cabbage into the pot once reduced to bite size pieces and continue cutting cabbage until complete. Mix cabbage in well with pork mixture. Add in salt and pepper at this point. Stir well.
  4. Add in chicken broth to stockpot and combine well with cabbage and pork. Heat to boiling and then reduce heat to medium low. Continue cooking for about two hours. Stirring occasionally. The goal is for the cabbage to totally reduce down almost to the point of no visual cabbage.
  5. Additional water may be added to the stock pot if cabbage has not reduced down. This dish should be very wet and moist as it is reducing.
  6. While the cabbage is reducing, prepare the rice. In a small pot on high heat add water, butter and bring to a boil. Once boiling, add rice and reduce heat to low. Cover with lid and cook for 15 minutes. Set time and do not lift lid. Remove from heat and set aside.
  7. Add pimentos, cayenne and deviled ham to cabbage mixture and stir in well.
  8. Add in a large spoon of cooked rice to cabbage mixture and stir in well. Continue adding a spoon of rice one at at time to the cabbage pork mixture. Taste to adjust seasonings as needed for palate. Cover with lid and cook for 15 minutes. Stir as needed. Serve immediately.
  9. Lagniappe: When reheating, place in baking pan, layer sliced bacon on top and bake for 30 minutes.

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