Pressure cook the smoked meat

• Place the smoked neck bones in the pressure cooker and cover with water.
• Pressure cook on high until the meat is tender.
• Remove the bones, shred the meat and reserve the cooking liquid.

Prepare the cabbage

• Remove the core from the cabbage and slice it up.
• Add the sliced cabbage to a bowl and rinse under cold water.

Sauté the aromatics

• Melt the butter in a pot.
• Sauté the onion and celery until tender.
• Add the garlic and the shredded smoked meat.

Smother the cabbage

• Pour in a little of the reserved pressure cooker liquid.
• Add the cabbage and stir to combine.
• Cook on low heat, stirring occasionally.

Season and finish

• Season with granulated garlic, granulated onion, paprika and Creole seasoning.
• Continue cooking to your desired tenderness.
• Stir in the remaining butter before serving.