Appalachian Cabbage And Bacon Pudding

It is said that the vast cabbage fields found along the Appalachian borders of Virginia, North Carolina, and Tennessee were started by the region’s original Scotch-Irish settlers. However, it was the culinary pioneer Bill Neal, owner/chef of Crook’s Corner restaurant in Carrboro, North Carolina, who unearthed this ancient pudding in the Blue Ridge Mountains and transformed it into a sublime and elegant custard served in slices. While Bill used streak-o’-lean (lean salt pork) in his pudding, I have opted for slab bacon to add a smoky flavor. This unique dish, when served with country ham biscuits, becomes an unusual and delicious cold-weather luncheon option. Moreover, its appealing presentation when unmolded on a platter also makes it a perfect addition to a more formal buffet table.

MAKES: 4 to 6 servings

INGREDIENTS:

• 1 medium head of cabbage (about 2 pounds)
• 2 1/2 quarts water
• 2 ounces slab bacon
• 1 dried red pepper pod
• 2 cups milk
• 3 large eggs
• 1 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• Freshly ground black pepper to taste
• 1 cup small bread cubes
• 1/2 teaspoon dried thyme, crumbled
• 1/4 cup fine white bread crumbs
• 2 tablespoons melted butter

INSTRUCTIONS:

1. 1. Preheat the oven to 350°F (175°C).
   2. Remove and discard any outer blemished leaves of the cabbage. Cut the head into quarters and cut out the hard core.
   3. Pour the water into a large pot, add the bacon and the pepper pod, and bring it to a boil.
   4. Add the cabbage quarters to the boiling water and boil for 15 minutes.
   5. Refresh the cabbage under cold water, then drain it. Discard the pepper pod and reserve the bacon.
   6. Chop the cabbage roughly, then squeeze it with your hands to remove any excess moisture. Place the cabbage in a large bowl.
   7. In a separate bowl, combine the milk, eggs, salt, dry mustard, cayenne pepper, and black pepper. Whisk the ingredients until well blended.
   8. Pour the milk mixture over the cabbage in the large bowl.
   9. Dice the cooked bacon and combine it in a small bowl with the bread cubes and thyme. Toss them together.
   10. Sprinkle the bread crumbs evenly over the bottom and sides of a buttered 1 1/2-quart soufflé dish or casserole.
   11. Spread the cabbage mixture evenly over the dish, then top it with the bacon and bread cube mixture.
   12. Drizzle the melted butter over the top of the pudding.
   13. Bake the pudding in the preheated oven for about 50 minutes, or until the custard is set.
   14. To serve, invert the pudding onto a platter and cut it into rough slices.
   15. Serve the cabbage pudding hot.

This dish not only celebrates the flavors of the Appalachian region but also provides a delicious and comforting meal that is perfect for family gatherings, potlucks, or cozy weeknight dinners. Whether you have Appalachian roots or simply appreciate hearty and wholesome dishes, this pudding is sure to delight your taste buds and warm your soul.