Chef Carl B. Duke hails from Baton Rouge, Louisiana. He specializes in traditional local dishes with a bit of “heat.”

Cabbage and Cocktail Weenies

• 1 Large head of Cabbage cut into slices about 1/2″ thick
• 1 package of fully cooked Cocktail Smokies. Ours were from Kroger.
• 3 Cups of water
• 8 Wax Peppers, chopped
• 1/4 teaspoon of Cayenne Pepper
• 1/4 teaspoon Slap Ya Mama. Cajun seasoning by Walker & Sons (SlapYaMama.com)
• 2 Tablespoons of Apple Cider Vinegar
• 1/2 large Yellow Onion diced from 1/4″ slices
• Salt and Pepper to taste

Chef Duke likes to do it like this…

First, season one half of the cabbage with Cayenne Pepper. Dust the cabbage with a sprinkling of Slap Ya Mama. Lay a layer of onion pieces. Place another layer of chopped Wax Peppers. Allow this mixture to sit at room temperature for a few hours. Take the other half of the cabbage and add to boiling water (3 cups) in a large Dutch Oven or pot. If you like it spicy hot and more salty, sprinkle this first layer with cayenne and a bit of Slap Ya Mama.

Reduce to simmer. At about 20 minutes and when the first layer begins to reduce, place the remaining cabbage into the pot and cook for another 20 minutes. Add water if the reduction has allowed the tops to become dry. Add Vinegar and salt and pepper. Cook for another 20 minutes or until all the cabbage leaves are glassy and a darker green. Stir. Let rest while all the flavor infuses itself into the cabbage.