Up next in 10
Beer-Butter-Bacon Cabbage Recipe - Paula makes a delicious Beer-Butter-Bacon Cabbage recipe, that is perfect for tailgating, with her friend Lisa Clapp of Cookin', Cuttin' Up & Ceepin' it Real!
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Beer-Butter-Bacon Cabbage Recipe: https://www.pauladeen.com/recipe/beer-butter-bacon-cabbage/
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0:00
- Hey y'all.
0:01
I am so glad that you're joining me here today,
0:05
because this is going to be a very special video.
0:09
It's one that I have been waiting,
0:11
I know well over a year for this to happen.
0:16
So I am here with a young woman (laughing)
0:21
that showed up at the Myrtle Beach
0:25
Paula Dean's Family Kitchen Restaurant.
0:28
Well, I fell in love with her immediately
0:30
and she came in and she brought me a necklace,
0:34
a little necklace and it said, Paula.
0:37
I loved it.
0:38
I wore it all the time.
0:40
And it broke.
0:42
And I keep thinking, why don't I call Lisa
0:44
and tell her to give me another one?
0:47
- We can get it fixed, we can get it fixed.
0:49
Y'all, I am here with Lisa Clapp.
0:51
- I am so excited.
0:52
- And she has her own website. - I do.
0:58
- And she has lots and lots and loads of viewers
1:04
and friends that visit her.
1:06
She is so good, y'all.
1:09
- I don't know about that, but I try.
1:11
- Oh no, no, no you're good, honey.
1:12
- I try.
1:14
- Now you didn't come from Myrtle Beach?
1:18
You lived outside?
1:20
- I live in Greensboro, North Carolina.
1:21
- Greensboro, North Carolina.
1:23
- [Producer] And Lisa, what's the name of the show
1:25
that you sort of produce on your own?
1:27
- Cookin', Cuttin' Up, Ceepin' It Real.
1:28
- Okay, because before our time together is over,
1:33
I want you to give everybody instructions
1:37
on how to get to your videos.
1:38
- Oh, perfect.
1:39
- But, so she rode over here by herself.
1:43
I mean not by herself.
1:45
She brought two friends with her.
1:47
Two of her besties.
1:50
She brought Lisa and Wendy.
1:54
(laughing)
1:55
And if you hear cackling going on in the background,
2:00
it's them two heifers over there on the sofa (laughing).
2:04
- We like hanging with our heifers.
2:05
- We like hanging with our heifers, yes sir we do.
2:09
So y'all, I'm so happy to introduce you to Lisa Clapp.
2:12
And I'm going to be her sous chef.
2:16
- Oh my goodness!
2:17
Well I will tell you this,
2:18
I have watched you for so long
2:21
that I'm so excited
2:22
and I'm even more excited to share
2:24
this particular recipe with you
2:26
because my son did this recipe
2:30
and did it live and it went everywhere.
2:33
And so now, when we're out and about,
2:35
my oldest son, Drew or me and they hear our voice,
2:39
people will say to me,
2:40
"Aren't you that cabbage lady?"
2:42
And (laughing) I'm like, "The what?"
2:44
So this one definitely came-
2:47
- I'm the same way.
2:48
They recognize my voice.
2:49
- They do.
2:50
- Or I forget and I laugh out loud.
2:50
- Or even if you've got a hat on when you're at the bank
2:52
and you're like I want to get my business done.
2:55
- I was that way yesterday
2:56
and I was in a shop and a lady walked over
3:02
and she was leaving the door
3:03
and she stuck a piece of paper in my hand
3:05
and walked out the front door
3:07
and I opened it and looked at it
3:09
and she said my husband and I are your greatest fans.
3:12
- Well see what a blessing.
3:14
What a blessing.
3:15
- And I said how in the world did she recognize me
3:17
with a baseball cap?
3:18
But it's our voices.
3:20
- It is.
3:21
It is.
3:21
But you know what, we use our voices for good
3:22
so that's what we're going to do.
3:24
All right, this beer butter bacon is bomb.com.
3:27
- Okay, three leaf cabbage. - Three leaf cabbage.
3:31
Beer, butter, bacon.
3:33
- Uh huh, I can dig it.
3:34
- If you're not a drinker
3:35
and you don't want to shop for alcohol,
3:37
you can substitute chicken broth.
3:40
- Okay.
3:41
- Okay, I like to always say that
3:43
because people sometimes get a little leery about that.
3:45
- Yeah, yes.
3:46
Especially if their children are going to eat it.
3:48
- Exactly.
3:50
- But the thing is, all the alcohol cooks out.
3:53
- It so does.
3:54
- It cooks out.
3:54
- People ask all the time,
3:56
"Does it taste like beer?"
3:57
And I'm like, "No, no."
3:58
Because there's enough yeast and sugar in that
4:00
that it really helps to tenderize
4:02
and to have that sweetness.
4:04
- What can I do to help you?
4:05
- Girl, you can stand there and look pretty
4:06
because you do that so well.
4:10
- Lisa, how long can you stay?
4:12
Let me find you a sharper knife.
4:14
- What do you mean how long?
4:15
Can I move in?
4:16
You think my husband would-
4:17
- Yeah, that's what I'm thinking.
4:18
- My husband might miss me after he runs out of deodorant.
4:21
- After he runs out of what?
4:23
- Deodorant.
4:24
- Deodorant.
4:25
- You know like you have-
4:26
- Try that knife and see if you like it better, okay.
4:28
- Girl stop.
4:29
Okay.
4:30
- These have not been sharpened in forever.
4:31
- Well I'm going to cut this down
4:33
and I'm going to try to do homage in honor to my son
4:36
who does it perfectly.
4:38
- [Paula] Well what made your son cook this?
4:41
- [Lisa] Tailgating, honey.
4:42
In North Carolina football,
4:45
listen, he's a big NC State fan,
4:47
goes to all the tailgates and they eat this all the time.
4:50
- [Producer] Lisa, tell them what you're doing.
4:52
- [Lisa] I'm sorry, I'm going to cut at least three hashes
4:55
down the middle of this cabbage
4:57
and you want to use the whole, entire cabbage, okay.
5:00
- [Producer] But you didn't take the core out?
5:01
- [Lisa] No because you want that core in there
5:04
because at the end, we're going to tear the core out
5:06
and it kind of keeps everything together.
5:08
- Yes, yes.
5:09
Like when I do a blooming onion.
5:12
- Exactly.
5:13
- You know you can't cut the bottom off.
5:14
- Exactly.
5:15
- Oh, you're making like a blooming onion.
5:17
- [Lisa] I am sort of, but here's what I'm going to do.
5:19
If you hand me that tray, Miss Paula,
5:23
with that heavy foil, because keep in mind,
5:26
we usually do this tailgating, but today
5:29
we're going to do it in your oven.
5:31
- [Paula] I love it.
5:33
- [Lisa] And we are not going to waste one bit
5:35
of this goodness right here.
5:36
- Yes.
5:37
Oh, and you know what?
5:38
My husband and I love cabbage.
5:40
- Well, I know something else you love and so do I.
5:43
- Is that all the butter you're going to put in there?
5:45
- Half a stick.
5:46
- Okay.
5:47
- Half a stick, half a stick.
5:48
And what I did was, I went ahead and just sliced it up
5:52
and we're just going to stuff it down in there, girl.
5:55
Just stuff it.
5:56
You can't hurt it, just stuff away.
5:59
- That's the way I do my onions.
6:00
- [Lisa] Yes girl, yes.
6:02
We say that a lot with the besties.
6:04
We say, "Yes girl, yes!"
6:05
- [Paula] Yes. - [Lisa] Yes.
6:06
So I'm going to hand this to you.
6:08
- [Paula] Here's some over here, needs some over here.
6:10
Some love right there.
6:11
- [Lisa] Oh, oh honey let me do that.
6:13
Yes girl.
6:14
- [Paula] Yes. - [Lisa] Love it.
6:16
But I will say this-
6:17
- [Paula] Oh Lisa, I wish we lived close together.
6:19
- [Lisa] Well I'll drive.
6:21
I'll come down here.
6:22
You just say the word.
6:24
And you know you always got a place to stay on our farm.
6:27
Okay.
6:28
- [Paula] I know you told me about the farm.
6:29
- Honey, we'll make it happen.
6:31
We will make it happen.
6:33
So listen, my son does not like onions like greatly,
6:37
but since we're in Georgia, we gotta show some homage.
6:40
- And right down the road from Vidalia.
6:42
- We're going to put an onion in there.
6:44
- [Paula] Oh gosh yes.
6:46
You have to put an onion.
6:46
- [Lisa] I'm just going to rough slice it, Miss Paula, okay.
6:49
Girl, this thing is bomb.com.
6:51
- [Paula] Yeah, yeah, yeah.
6:52
- [Lisa] Yes girl.
6:54
I like that.
6:54
I'm going to just do that
6:55
because it really does not have to be all proper
6:58
and tidied up.
7:00
- [Paula] Yes, I get you.
7:02
- [Lisa] And then I am going to rough chop
7:03
this clove of garlic, because I would like for you
7:06
to taste a little bit of garlic in every little bite.
7:08
- [Paula] Yes, yes.
7:09
- [Lisa] But you can put the whole clove in there
7:10
if you've got a pig that you're cooking
7:12
on a real cooker outside and you're
7:14
going to cook this a long time.
7:16
Anyway.
7:17
Listen, I'm just so honored that you even trust me
7:21
on your chopping block.
7:22
- [Paula] Oh my gosh, oh I wouldn't trust anybody
7:26
that didn't love garlic.
7:27
- [Lisa] I love garlic.
7:29
Love it, love it, love it.
7:30
Okay, I'm going to just toss that in there.
7:32
- [Paula] Okay.
7:32
- [Lisa] We've got our oven, your oven at 350 degrees.
7:36
- [Paula] Yeah, yeah.
7:37
So what do y'all cook this on?
7:40
- [Lisa] We cook it on 350.
7:42
- [Paula] No, I mean when you're tailgating.
7:44
- Oh honey, we cook it on like a pig cooker.
7:47
- Okay.
7:48
- Like it's a big-
7:50
- [Producer] So you grill it?
7:51
It's a grill? - It's a grill
7:52
- Does it have a lid?
7:53
- It does have a lid.
7:54
- Okay, so it's like one of those big old barrel grills
7:56
that they cut in half, make a grill?
7:57
- Correct. - That's what my daddy had.
7:59
- Yes.
8:00
- Okay, now I got you.
8:00
- So you know what I'm saying?
8:01
- I'm picking up what you're putting down.
8:03
- Honey, you can cook that thing a long time on that.
8:05
- Okay.
8:06
- But if we want to do it in the oven,
8:08
I love it in the oven as well.
8:09
Do you mind if I show homage to this?
8:12
- No, no honey.
8:13
Do whatever you want to.
8:15
- Because this is what I do in my kitchen.
8:16
I say, "Miss Paula (singing)."
8:19
All right, we don't want to get too crazy.
8:22
- [Producer] What is that?
8:23
- [Lisa] This is Miss Paula's seasoning.
8:26
And is it okay if I- - [Paula] Yes!
8:28
Wait, now is that hot?
8:29
- [Lisa] Red pepper.
8:30
- [Paula] Oh, okay.
8:31
I didn't want you to think it was paprika.
8:33
- [Lisa] Oh, but you're okay with red pepper?
8:35
- [Paula] Yes, yes no I'm going to love it.
8:38
- [Lisa] Look, I'm going to just do a shake shake
8:40
and if we want hot later, we'll add it.
8:41
- [Paula] That's right.
8:42
- [Lisa] Because I have gotten it too hot before.
8:44
- [Paula] Oh, you have?
8:45
- [Lisa] Oh yeah, oh yeah.
8:46
Now with this-
8:48
- [Paula] You like hot stuff?
8:48
- I do.
8:49
I don't like hot stuff that burns
8:51
all the way down my esophagus, you know.
8:53
But like in my pallet, yeah.
8:55
Yeah.
8:56
- Well, to me it deadens.
8:58
Oh, look here, look here!
8:59
- I'm going to put six slices.
9:01
- Whoa! - [Lisa] Yes, girl.
9:03
- [Paula] Now your son invented this recipe when he-
9:06
- He has perfected it, let's say.
9:09
It came from another farm family in our area
9:11
who also went to NC State and tailgated and all that.
9:14
And really, he kind of took Drew in under his wing
9:17
with Ducks Unlimited and stuff like that
9:20
and tailgating and so we love this recipe.
9:24
I mean, people that don't even eat cabbage,
9:26
they say to me, "Girl I didn't even eat cabbage
9:28
"till I made this."
9:29
- I love cabbage.
9:30
Love, love it.
9:32
- So this, I'm going to lay it right across like that.
9:33
- [Paula] It will give you some gas, honey
9:35
that will get you all the way back home.
9:36
- [Lisa] What you talking about?
9:38
That's just natural though.
9:40
It is what it is.
9:42
- [Paula] Fiber.
9:42
- [Lisa] Right, exactly.
9:45
- [Paula] Oh my goodness.
9:47
- [Lisa] We're just going to lay that right there
9:49
and I love being able to do it for you
9:51
because you just look so pretty and everything.
9:53
- [Paula] Oh well thank you!
9:55
- [Lisa] You are so pretty.
9:56
Okay, we're going to take this beer.
9:59
- [Paula] Does it matter what kind of beer?
10:00
- Not to me.
10:01
I mean I've used like the apple ale,
10:04
you know like the apple cider.
10:06
- They have so many flavored beers today.
10:07
- Yes, but the apple cider stuff kind of made it sweeter
10:10
so that's up to you.
10:11
- Oh no, no.
10:12
- So we're going to put about a half of this bottle.
10:15
- [Paula] Okay, I think we should-
10:16
- [Lisa] And then will you just fold it up?
10:19
- [Paula] More on the savory side.
10:20
Yes, girl.
10:21
- [Lisa] All right, let's fold that baby up.
10:23
- [Paula] Okay, which way do you want to go?
10:26
- [Lisa] Look, I'm going in from you girl.
10:28
You go do it.
10:30
You do want to get a good seal though.
10:31
- [Paula] Okay, well then we need to do it.
10:33
- [Lisa] Because if I don't do it right Drew says,
10:35
"Mama, you got to get a good seal on the thing."
10:38
I'm like, okay.
10:39
- [Paula] Yeah, I get that.
10:41
And using the heavy duty foil here
10:45
will give you a good seal.
10:52
- Exactly.
10:52
Now here's the other thing I love about it.
10:55
I love the fact-
10:56
- I'm going to seal yours up a little bit more.
10:57
- Oh, thank you.
10:58
Listen, I love-
10:59
- We don't want Drew mad with his mama.
11:00
- Isn't that the truth, honey?
11:01
I get in enough trouble with him as it is.
11:03
But I'll tell you what I love about this,
11:06
if you're feeding let's say 40 or 50 people at the tailgate,
11:09
then you can do four or five,
11:11
we've done 12 at a time before.
11:13
For a wedding, for a wedding.
11:15
Well a rehearsal dinner.
11:16
And you know you can do them and put them in your fridge
11:19
and put them out right, you know what I mean?
11:21
And they're kind of like a football.
11:23
Now they're not going to be a football
11:24
once we cook this bad boy,
11:25
but it's going into your oven.
11:27
350.
11:28
We're going to set a timer for two hours.
11:30
- Two hours.
11:31
- Two hours and then what we'll do is,
11:32
we'll take whatever fork you've got
11:35
and we'll stick it down in there.
11:36
We want to make sure it's you know, tender.
11:38
- Tender.
11:39
- And then girl, we're going to eat us some cabbage.
11:42
- All right, I want to know how you serve this puppy
11:44
when it's ready.
11:45
- Okay, on a tailgate, I would take this just like this,
11:49
open it up, I'd cut a knife through it a couple of times
11:52
and I would throw the core out.
11:54
And then people just have at it.
11:56
- Take a fork and.
11:58
- [Producer] It's like a side dish.
11:59
- Like a pig pickin'.
12:00
- Yes, girl.
12:01
- Well let's get this in the oven y'all.
12:03
- Yes girl!
12:03
You ready?
12:05
- Two hours, wow.
12:06
- Yes, yes, yes.
12:08
I can't wait.
12:11
- Perfect.
12:14
250.
12:15
350.
12:16
- 350 for two hours.
12:18
- Y'all it's been two hours.
12:19
I didn't think it was ever going to get here,
12:22
but the cabbage is ready and this kitchen smells so good.
12:26
I can not wait to taste,
12:29
but I have a feeling if Lisa had a hand in it,
12:32
it's going to be good.
12:33
- It is going to be so good.
12:35
You ready for this?
12:36
- I am so ready.
12:37
Look, I'm picking up my fork.
12:39
- [Lisa] Honey, it smells so good.
12:42
Now, when you unseal this,
12:45
this is all we do at the tailgate, okay.
12:48
Now you can pretty this up and transfer it to another plate,
12:51
but this is how we do it.
12:52
- [Paula] I don't want to pretty this up.
12:55
- [Lisa] We just open it up like this.
12:56
- [Paula] This would be great at a shrimp bowl too.
12:59
- [Lisa] Yes, and then I literally just-
13:01
- [Paula] What a fabulous appetizer.
13:02
- [Lisa] Shrimp bowl would be great.
13:04
- [Paula] If you're having like a fish fry
13:05
or low country boil or an oyster roast.
13:07
- [Lisa] Anything like that.
13:09
And I just kind of, you know I want a little bit of bacon
13:13
on everybody's plate, but everybody doesn't want
13:15
a little bit of bacon,
13:16
so I just kind of run the knife through it best I can.
13:19
- [Paula] Yeah, yeah, yeah.
13:20
You don't want to cut through that tin foil, do you?
13:23
- [Lisa] Hey, make sure you go low on that thing
13:25
get some of that juice.
13:26
And you can see.
13:28
- [Paula] Look, I'm not even waiting for it.
13:29
- [Lisa] Look, you can see that the core's there.
13:32
- [Paula] Yes.
13:33
- [Lisa] I'm going to leave it alone
13:34
because you and I both know what to do with that.
13:36
We're not going to eat it, you know what I'm saying.
13:38
- [Paula] I can eat around that.
13:39
- [Lisa] We can eat around it, right.
13:40
But if you wanted to plate it up pretty,
13:42
you just take that out.
13:44
That's it.
13:44
- [Paula] Oh no, this is too honest to pretty it up.
13:50
- [Lisa] Oh honey, it is, oh I can't.
13:52
It is so good.
13:53
Just get a little bit of the juice.
13:56
- [Paula] I'm going, I'm trying to get that juice.
13:58
- [Lisa] A little bit of that bacon.
13:59
- [Paula] Where did that bacon go?
14:00
- [Lisa] You know that butter is everywhere.
14:02
- [Paula] Everywhere!
14:03
- [Lisa] It's everywhere on here.
14:04
- All right, that's the piece of bacon I want right there.
14:09
Bon appetite!
14:11
- Three B cabbage.
14:12
- Three B cabbage (laughing).
14:15
That's bacon, butter-
14:20
- And beer. - Beer.
14:23
- And bery good.
14:24
- Bery good (laughing).
14:26
Another B.
14:27
Bery, bery.
14:33
- What do you think?
14:36
If we have to come up with a (laughing).
14:39
Listen, bodacious.
14:41
It's bodacious.
14:42
It's just good.
14:44
It's just good.
14:46
- It is just good, honest, I love it.
14:52
- [Lisa] It feeds, it feeds a good number of people.
14:55
So you can do-
14:56
- [Producer] I could serve this on St. Patrick's Day.
14:58
This could be a new St. Patrick's Day dish.
15:00
- You know what, you know what?
15:03
Dye your beer, Theresa.
15:06
Dye your beer green.
15:09
- Girl, you'd be the hit of the party.
15:10
Hit of the party, girl.
15:12
- Oh, you scare me.
15:13
We're too much alike.
15:14
Excuse me, I just spit cabbage all over you.
15:16
- It don't scare me, I like it.
15:17
- I mean we're saying the same words.
15:19
- I kind of like it.
15:20
- You'll be the hit of the party.
15:22
- You will be the hit of the party.
15:24
And the St. Patrick's Day parade.
15:26
- And the parade.
15:27
- [Producer] So Lisa, tell me again how we can find you.
15:29
(laughing)
15:31
- You can find me right here around this cabbage.
15:33
- She waited for you to take a bite.
15:35
- You can find me and Paula right here around this cabbage.
15:38
Cookin', Cuttin' Up, Ceepin' It Real.
15:42
I'm on Facebook, YouTube, Twitter, Instagram.
15:49
And on YouTube,
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it's Lisa Cookin', Cuttin' Up, Ceepin' It Real.
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- Lisa Cuttin' Up.
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- I'll write it down.
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- [Producer] Lisa Cookin'-
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- Cookin', cookin', cookin'.
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- [Producer] Cuttin' Up, Ceepin' It Real.
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- Yep.
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- [Producer] All with Cs and no Gs.
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- All Cs, no G.
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I did that on purpose because I wanted to be original.
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Right.
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- I just got a real hot bite.
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- Oh, well you got a little bit of that pepper I bet you.
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- Oh, okay.
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You did, you put that pepper on it.
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- Yeah, girl yes.
16:20
- Well, Lisa when are you coming back?
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- When can I come back?
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- Next week.
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- Can you write a note to my husband,
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tell him I got to come back?
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Oh, that's what we need to do.
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- That is wonderful.
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- I love it.
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Three B cabbage.
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- We gonna be pootin' like something fierce.
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(laughing)
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- All the way home like the three little piggies, honey.
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- All the way home.
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- All the way home.
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Paula, I love you.
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- I love you too, Lisa.
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- Thank you so much.
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- And I love your friends, my new friends.
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- We're going to let them get their forks in here too.
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- Okay.
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Love and best dishes.
#Food & Drink
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