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1
Fry bacon until crispy and break into small pieces (set aside).
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2
Rinse whole head of cabbage.
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3
Removing loose leaves, break into smaller pieces and save.
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4
Cut 1 inch thick slice off bottom of head.
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5
This allows cabbage to sit upright in pan.
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6
Break slice into smaller pieces and save.
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7
Cut a round circle large enough and deep enough in top of cabbage head to place your whole onion.
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8
Be careful while cutting the hole.
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9
TIP: Using onion as guide, cut circle with depth of pearing knife, cris-cross cuts inside circle at same depth, then dig out hole area with spoon.
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10
Save cabbage you remove.
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11
Using a heavy guage, deep pot, add water then place cabbage head in center, place whole peeled onion in hole in top of cabbage.
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12
Add all cabbage (saved above) around the head, in bottom of pan.
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13
Add 1/4 stick of butter on top of onion.
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14
combine all other seasonings (except parsley) and sprinkle on top of and around head of cabbage.
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15
Cover and cook on low-med heat for approximately 45 minutes.
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16
Add Butter as described below.
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17
NOTE:
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18
Add remainder of butter on top of onion in 15 minute and 1/4 stick increments during cooking.
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19
Also, spoon stock over top of cabbage when adding butter.
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20
At 30 minutes, cut onion in quarters but leave in place.
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21
During the last 15 minutes sprinkle bacon and parsley over cabbage and onion.
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22
When done, onion and cabbage will have opened and fallen into a tender, delicious heap.
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23
Turn off heat, leave covered for 5 minutes then serve and enjoy boiled cabbage East Texas style.
