It's spelled Z'Herbes, it's pronounced 'zeb,' and it's a delicious Cajun pork stew made with pork chop cubes in a slow-cooked roux and lots of cabbage, lettuce, and greens (the 'herbs.')
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
371 Calories
Recipe Instructions
Step 1
Toss pork chop cubes in a bowl with salt, garlic salt, and seasoned salt, and set aside. Heat the bacon drippings in a large skillet, and cook and stir the onions until lightly browned, about 10 minutes.
Step 2
Melt the butter in a large, heavy saucepan over low heat, mix in the flour, and cook and stir until the roux is golden brown, about 10 minutes. Watch carefully, the roux burns easily. For a darker roux, stir constantly over low heat until it turns a deep reddish brown, 20 to 30 minutes. Raise heat to medium. Mix the cooked onions with drippings and seasoned pork cubes into the roux. Cook until the pork is browned, about 10 minutes, stirring frequently.
Step 3
Stir in the cabbage, lettuce, green onions, celery leaves, drained spinach, mustard greens, and turnip greens, and cook until tender, about 30 minutes, stirring often. If mixture becomes too dry, stir in reserved spinach liquid, a little at a time as needed.
Ingredients
½ cup butter
½ cup all-purpose flour
salt to taste
4 onions, chopped
seasoned salt to taste
2 bunches green onions, chopped
garlic salt to taste
3 tablespoons bacon drippings
1 small head cabbage, sliced
2 pounds boneless pork chops, cubed
1 small head lettuce, sliced
2 bunches celery, leaves only, chopped
1 (13.5 ounce) can spinach, undrained and liquid reserved
