0:01
You know, I had mentioned in the last video
0:04
that the next few videos were gonna be about
0:07
how we celebrate St. Patrick's Day down here in Savannah.
0:12
And I made that incredible
0:19
that was so easy to make and
0:24
My eyes roll back in my head.
0:28
And I can't wait until tonight to get another piece.
0:31
I got to work off that last piece I had though first.
0:34
So, here in Savannah,
0:38
to pay homage to the Irish,
0:42
we do corn beef and cabbage.
0:44
And I'm gonna show you how I fry my cabbage.
0:49
And I'm gonna start up with my black cast iron Dutch oven.
0:55
And I've washed it and I've heated it up
0:59
to hopefully dry it out.
1:05
So I'm gonna turn that on kind of low,
1:07
to just get it going.
1:09
And it's very little to frying cabbage.
1:15
You need salt, pepper, bacon grease,
1:18
and a few red pepper flakes.
1:21
And basically that's it.
1:23
But now, you might see that I will be
1:26
adding a little butter to the end.
1:30
So I'm gonna take my cabbage.
1:36
This is one tough cabbage, y'all.
1:45
I hate to cut my hand
1:47
off in the video and y'all have to witness a bunch
1:49
of blood squirting everywhere.
1:51
I've- I've never had a cabbage this
2:01
And I'm kidding but I really am gonna be very, very careful.
2:07
- [Camera Person] You want me to come back there?
2:10
- I finally got it outta there.
2:11
- Okay. So we're making some headway, y'all.
2:16
And I just sharpened my knife, believe it or not.
2:20
Now we're gonna cut these into quarters
2:29
and I usually put a little salt on this and eat that part
2:32
while I'm shredding the cabbage, cause it's so good.
2:41
we about to win this battle.
2:47
Now, you know how cabbage
2:50
can have those beautiful green
2:52
leaves, how they open up like a flower.
2:56
Well, those really green leaves
3:00
on the outside of your cabbage?
3:02
They're very, very, very tough.
3:05
And, but I love 'em because when I put 'em
3:07
in my pot, you know, I've got the different colors.
3:10
So, if you opt to keep those outside leaves,
3:16
I would recommend that you shred
3:18
it little bit smaller and cook it.
3:20
Put it in the pot and cook it for a few minutes,
3:24
just right by itself, before you add the rest.
3:31
you know, you can shred your cabbage like that.
3:37
But this is how I do mine.
3:41
I'll cut it this way and then I'll cut it that way.
3:44
I'll cut it this way. I'll cut it that way.
3:47
And then I'll cut it that way.
3:48
Just so it's not uniform, you know, looking.
3:55
And like I said, I cut out that core.
4:04
Okay. So I think you get what, I'm putting down.
4:11
To me, if you like shred it,
4:15
it's gonna turn out looking more
4:16
like a sauerkraut, which is- Sauerkraut comes from cabbage.
4:22
So I'm gonna come over here and turn my eye up.
4:26
And for one head of cabbage,
4:30
you need three tablespoons
4:32
of bacon grease. And that's probably three right there.
4:37
So I'm gonna heat that up.
4:42
as I have gotten older,
4:46
I've decided that I like cooking my cabbage with onion.
4:50
So, I put a lot of onion in mine and it just
4:53
makes that cabbage- Kind of takes it to another level.
5:01
throwing an onion in there.
5:04
I decided to go ahead and cut that onion.
5:06
I just can't- Can't cook that cabbage without an onion.
5:11
Cause it makes it so, so good.
5:15
And I don't know what started me doing that.
5:17
Cause my mother, nor my grandmothers put onion
5:23
in their cabbage, but it's just something I have to do.
5:33
So cabbage is such a wonderful,
5:42
And it's so inexpensive.
5:46
This, and lace cornbread,
5:51
I could last all day.
5:56
So I've got my three table spoons of bacon grease in there.
6:04
And now, I'm adding my cabbage and my onions.
6:08
And this'll cook down.
6:13
I may have to kind of add it one at a time
6:18
One or two handfuls at the time.
6:22
Cause this is not one of my larger Dutch ovens.
6:26
I had a Dutch oven that's much deeper than this one.
6:32
And you notice I'm not adding any water to it.
6:36
And that's because cabbage contains a lot of water,
6:45
You better get- I know you're trying to get away
6:47
from my pot, but you're not going to do it.
6:56
So I think I'll put on the lid and help that to
7:00
soften up so I can get the rest of our cabbage in the pot.
7:04
And while I'm doing that, I hope y'all don't ever get tired
7:08
of hearing me say, when you click on this video,
7:12
don't forget to hit the little subscribe button.
7:18
Doesn't cost you a thing.
7:19
I don't want a thing, but I just don't want you to miss
7:27
So, look how pretty this does look, y'all.
7:34
You can see that onion in there.
7:43
And by putting a lid on it, it's helping me get this wilted.
7:50
So now I'm gonna, I'm gonna salt and pepper it.
7:57
Because by putting salt in it, now,
8:02
it will help draw out the salt that's naturally in cabbage.
8:08
I don't wanna put a whole bunch of pepper because
8:11
I'm gonna put some red pepper flakes in there.
8:16
But you hear it sizzling.
8:19
It's just frying away in that little bit of bacon grease.
8:25
And a little of these go a long way, y'all.
8:29
So I'm not gonna overdo it with those either.
8:33
Because you never know around here,
8:35
I may have some children coming in
8:42
So, have to kind of prepare for everybody who might walk
8:50
But this is looking beautiful. Beautiful, beautiful.
9:03
is a personal preference.
9:07
Some people like it just cooked to mush.
9:13
I'm not one of those people.
9:16
I like a little piece of crisp
9:21
every now and again in mine.
9:23
Now I didn't put much salt in it.
9:26
So I wanna salt it one more time.
9:30
And remember, I put the hot pepper flakes in there.
9:37
Oh my goodness, y'all.
9:40
I can't think of a thing that fried cabbage
9:43
does not go with. Fried chicken, baked chicken, meatloaf.
9:49
It is especially good with mashed potatoes though, y'all.
9:53
To put a scoop of that
10:00
of buttered mashed potatoes.
10:03
Oh my granny's is good.
10:06
And this is so, so good for you.
10:16
I can't tell y'all. Oh, I got some hot pepper flakes.
10:21
I can't tell y'all what a difference the onions makes
10:29
You know, I told you
10:33
that you might catch me
10:38
drop a little piece of butter in there.
10:42
Can't fry cabbage without a little butter.
10:47
So the thing about cabbage, you know, if you're preparing it
10:51
for tonight's supper and you're waiting on your husband,
10:54
your wife, your partner, whomever, to come in-
10:57
Now, see how it started browning right there?
11:04
In fact, I'm gonna put that on my plate right there.
11:10
You can, you know, really just fry it like halfway
11:15
and then finish it when it's closer to time to eat.
11:22
but you've done the majority
11:24
of the work ahead of time.
11:28
It's just out of this world.
11:33
Right. Does anybody know how many calories are in
11:40
- [Camera Person] The only thing that would be-
11:42
Just the bacon grease.
11:43
You know, cabbage is none.
11:44
- And even the rendered bacon fat is, got no carbs in it.
11:54
Hmm. Maybe 10 calories you think?
12:00
Anyway, this is what we prepare to go
12:03
along with our corn beef at St. Patrick's time,
12:12
Love and best dishes, y'all.
