St. Patrick's Day is typically celebrated by eating corned beef and cabbage. Well, that and copious drinking, but that's besides the point. However, the last time I'd been looking for corned beef in the store, I'd struck out. So I opted to go for the only other recipe I knew with cabbage featured prominently, which is cabbage and corn.
Ingredients:
1 head of Cabbage
1 bag of Frozen Corn
1 lb of bacon
Instructions:
Cut the bacon into thin strips
Fry the bacon in a large pan
Chop the cabbage
Remove bacon from pan, leave the grease in the pan
Add cabbage to bacon grease pan
Realize that 4 lbs of cabbage is a LOT of cabbage
Attempt to mash down the cabbage with the lid's pan
Fail spectacularly
Remove some cabbage and refrigerate for later
Cook the cabbage down a bit
Stir in corn
Cook it down some more
Stir bacon back into the pan
Cook it down some more
Serve with Guinness (it is St. Patrick's Day after all)
This is a pretty simple and easy meal. The hardest part of it is cutting the cabbage, because those suckers are dense. The great thing about this recipe is that the cabbage by and large absorbs the flavor from the bacon grease, so while you can tell people that you were eating cabbage, you were basically eating bacon.
No comments:
Post a Comment