VIDEO HERE (9 minutes)
Ingredients
1 2 lb. Head of Cabbage
1 pack of thick cut Bacon
1 lb. Smoked Sausage
1 medium or large Bell Pepper, roughly chopped
1 medium or large Onion, roughly chopped
1 Tbsp ground Pepper
1 tsp Salt
1 or 2 Tbsp of your favorite Cajun or Creole seasoning (Creole Kick)
3 cloves of Garlic, minced
2 Tbsp of Butter (optional)
With that much greasy meat and sulphuric cabbage, sounds like the perfect recipe for a good case of the Hershey Squirts!
ReplyDeleteI love fried cabbage but whenever I've had it either bacon, smoked jowl or country ham was used. You can also just stir fry it in a wok with some bacon, salt and pepper and however else you would season your boiled cabbage. It's not complicated or fancy.
ReplyDeleteA local mom and Pop's diner here has it with ham and a little bacon. I could make a meal out of it alone
DeleteI subscribe to AB's youtube channel. He does a lot of other good stuff.
ReplyDeleteIs it my imagination, or is the bacon that you buy in the stores, no matter how supposedly high the quality, is no match for the bacon that my mother bought when I was a kid?
ReplyDeleteShe used to keep a coffee can next to the stove to put leftover bacon grease in, to be used for everything from frying eggs to fish, to even using it in cornbread. The taste could not be beat.
Now the bacon that I get from a store, no matter how high the price, just is no way close in taste or texture from that which my parents used to buy. And I have gone from a dyed in the wool bacon lover to someone who really has little use for the bacon of today.
There are some kinds that I will buy of course but they only come from butcher shops, that do their own bacon, sausage, and other products that used to be a staple on every single table.
My mother died from lung cancer, only finding out that she had it when it was in stage 4, inoperable, and was going to take her life. After the sorrow, and the crying and came acceptance, and trying to live the rest of her life to the fullest. One thing that she wanted towards the end, was old fashioned Braunschweiger. It seemed that nobody was taking the time to do it right, the way it deserved, and it of course showed
My wife and I found a little out of the way place that were doing not only Braunschweiger, but also liver sausage, head cheese, and a few other left over parts of animals that normally get thrown aside today. You would have thought that we had given my mom a reunion of a child that she had given up for adoption, from just how grateful she was, for us going out of our way to find the taste of her youth. My wife didn't try most of it, but for me, it was sort of a trip down memory lane, back to when my parents were trying to raise 5 kids, when money was always tight and we ate what was put on the table or we simply waited until the next meal, and hoped that we liked what was being served then. I found that I became much less picky if I didn't have parents who gave into my every whim.
There are still some foods that I don't like today, but I just try and avoid them when possible, and eat them without complaint when it is not possible. Kids might get away with acting like a spoiled brat, but adults do not. And actually, kids should not get away with such actions either. We are indeed raising a generation or two of adults who have no self discipline or moral grounding. The problem is that they will be the ones who will lead us into the future. That is a scary thought.
Nice comment, Pigpen. As for the bacon not being like when you were a kid, if you have a good Italian market near you try substituting guanciale (pronounced guan-CHA-lay). It's a fatty bacon substitute made from pig cheek.
ReplyDeleteSoul Food. What poor Southerners of all colors and ethnicities ate before black became Afro-American and then African-American and gave a name to grits and greens.
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