Southern Fried Cabbage with @MrMakeItHappen | Keto Recipes

What's good everybody and welcome back to my channel smoking and grilling with me A.B. and look I got my nephew here look he don't need no introduction but I'm gonna let him go ahead and do his thing. I'm happy to be back on the west coast I wish I could tell you guys that it's uh warm and sunny but it's a little chilly this week uh but we're here to do some holiday recipes for you guys and most importantly. Wait wait wait how could you say it's chilly out here bro? You coming from where you come from? I don't believe that. It was it's actually warmer right okay all right hey but tell them why you're really here. So we're here to shoot some holiday recipe content and most importantly I came out here to help fulfill these cookbook orders and start shipping so we appreciate all the support all the orders coming in my back's a little sore from all of the he had me lifting heavy boxes and stuff like that so hey so look this is our way of just saying you know what thank you you know thank you to you guys for making this our pre-order a success uh and I want to tell him so he can look me in my eye you wasn't gonna have me out here shipping all this book all right so listen you guys read the title you know what we doing you know what I mean this is like an easy southern even when I say easy though right it's about the flavor the flavor profile on this is like over the top you know what I mean so listen if you guys want to know how to make this a easy and delicious you know southern fried cat almost southern fried cabbage oh man you know what happened man let me check you know what I mean hey listen southern fried cabbage this is it right here now for me I tell you my level of is using this andouille sauce this the bacon you know what I mean getting all of the flavors in there we got the garlic then we gonna put some bell peppers you you know the rest oh and then I don't know why I got this little small onion but I got it though folks hey listen the onion is here all right with that being said uh let's get into it let's get it all right nephew hey look so we finna get started right for me I'm gonna go ahead and cut down this uh just bacon and I gotta show this too right here you guys see that listen always always use the thick cutting right hey look now on your channel nephew you already having that other tell them what a good substitution for those who don't eat the pork so for my folks that don't eat pork you can use beef bacon which you can find in most grocery stores um personally turkey bacon probably wouldn't wouldn't work because of the fat content so you can probably add a little extra butter if you need to add a little more fat but you can try beef bacon if you eat beef I mean that's it right there all right so I'm gonna slice up these bell peppers we got red and green for a little color and then while you're doing that I'm gonna go ahead and just cut these down all right actually you know what pieces of bacon are we at I'm gonna go ahead and use just one pound all right look I'm not gonna we're not gonna bore you guys with that you guys see what we're doing right now we're just cutting them down he's doing the dicing I'm getting these going and then we show you guys the next step okay nephew look while you go in here and chop it down I'm gonna go ahead and work on this uh on this andouille right here now you know right here this right here is where all the flavor comes from if didn't nobody know this is the magic so we just finna cut these down I can go ahead and cut them down and be all fancy like this you know what I mean we can have some but to be honest with you I want to go ahead and cut them really like that in half so that's how I'm gonna do these andouille sausage has a lot of flavor look if you guys come on in here look at that right there look that's the flavor you see that right there the orange look at the seasoning right there if you guys want to know why I use andouille that right there will tell you and we want this flavor along with this bacon and everything else in there to leave with a nice little I don't almost call it a residue but that's the like melting point for this flavor right here this onion's got me teary-eyed you can also get chicken or turkey or beef andouille sausage as well I think this is actually chicken right this is chicken that's true so you can find that at the store for those of you that don't eat pork this is a good recipe for the holidays too it's like a little side dish and with all the you know the sausage and bacon it could be a main I eat this as a meal sometimes too right oh you know what speaking of that listen if you want keto is the meal for you I don't know no other meal that's just flavorful when you want keto after this I guess you can have yourself some some good uh good chicken wings or something like that yeah all right so nephew look I don't see you already and cut the cabbage down in quarters so go ahead and explain what we're doing right here so what I like to do is quarter it first and then we're going to remove the core so I like to set it up like this and then you kind of just chop that out of there yep there's a million ways to do it though so you can do it you know however you're comfortable with and you kind of just shave it into whatever size you want so you can make it thin you can make it thicker totally up to you all right nephew while you're finishing that up look we want to get a head start on this right here yeah all right so I'm gonna go ahead and start putting this in here and then for those of you guys just looking at this pot right here look this right here is my new go-to I love these hex clad you know pots look nothing stick you didn't see me put nothing in the inside just go ahead and add this if you want to give your bacon a head start because we don't need a little bit of this that's fat got to render all right so I don't know maybe I should have slowed down a little bit just to show you guys why I'm so in love with these pots but if you look I'll move them over here because I have to move that look it takes no effort look nothing oh yeah I went ahead and got the set man you know what nephew I just might what heat are we working over right now right now I just got like a medium heat okay medium heat we're just looking for the fat to render that's going to help build some flavor and give this cabbage something to cook in and then when I get them all down again it's up to you guys however you want to cut them right like I got this big piece really could have been split right but I'm gonna cut this in half and then I'm gonna go ahead and quarter right so that right there is nice I just want to make sure that every time I get my you know hit it with the fork I get some of this andouille with it absolutely andouille is one of my favorite sausages to cook with it's got a little smokiness to it got a little bit of spice not too much it's great and a lot of Cajun and Creole recipes call for it gumbo things like that usually have andouille sausage in it speaking of that speaking of gumbo we I all right nephew this is what we looking for and you see that right there look you didn't want to talk me that you didn't want to tell me that that down there that's that fine huh hey but look check it out don't stick though check it out it's just settling down on the bottom anyway so this is where we at right now this is what I like right here now I'm gonna let you go ahead starting to get nice and crispy as you can see we got plenty of bacon fat in there and that's what we're going to use to cut or cook our already cut veggies this pot sounds like a church bell all right so when I add the veggies into that bacon grease I'm going to move it around a little bit make sure it's evenly distributed nothing sticking to the bottom or to the sides we don't want anything to burn up we just want to sweat those down start getting them nice and tender it smells amazing as soon as you add an onion to some bacon fat oh my god my heart starts beating a little fast I don't know if it's from the bacon fat or from the smell okay so look this right here is my level up you know what I mean uh to be honest with you man I could use your AP seasoning you know like that but listen because I call it like the southern not saying that your AP seasoning is not gonna give us that but look I'm using this right here because this is the way you know we make it and usually when you come out and eat at the table with the family this is what we have so I'm gonna go ahead and just grab some of this this Creole kick here and look we're just gonna season this season to taste right there you go that's enough right now introduce a little flavor to the part yes sir just mix that in you can already smell it smells amazing mixing in there with the onions and the peppers once we add that garlic which I know you're excited about with the garlic press the flavor and the smell is gonna get even better my nephew now is that time to bring this you know I mean you got to bring that and do it right there you go tons of flavor in this pot oh yeah I want you guys to smell this incredible well they'll smell it when they make it so we're just gonna mix that in again you want everything evenly distributed you don't want anything kind of burning up at the bottom so kind of scrape the bottom a little bit fold everything together and just let everything cook evenly let all those flavors come together and marry now or date I don't want to push marriage hey look so I want to show this part I like this one right here because listen if you're putting in multiple you know I mean you know multiple you know garlic cloves and you can see this right here loads up I can probably get six in here you know I mean so we'll get it like this I'll go ahead and oh we don't want to lose now there you go so you want to add the garlic towards the end because it has the tendency to burn pretty quickly if you add it in there at the beginning it's super hot and it'll kind of burn up and lose some of that flavor that we're looking for oh man that smells good we got garlic we got bacon fat we got andouille sausage there's no way this is not gonna be delicious hey listen I'm gonna give you something to think about man we could do some pasta shells you know I'm gonna mix up something like that and put that in there I'm loving what I'm seeing right there let's just go ahead and uh going with cabbage yeah you know what look we got that little butter right there let's just go ahead and throw it in there right now you know why because we finna just start mixing it why not why not since we pulled it out all right all right so I'm going in with the cabbage get out your ring kind of I like to kind of break it up as I add it save you a little bit of forearm work later and it'll start to wilt down as it cooks the cabbage will be nice and tender you know what maybe we should have said that in the beginning you always want to use a pot that has a top teamwork makes the dream work I was about to say hey nephew you look like you haven't done this before all right so I got to commend you on your choice of uh using red and green bell peppers because it gives it that nice color nice pop of color from the red hey and not to mention the taste bro so this is why you need to have a lid when you put this on there this right here will start steaming soon so once we start building up some heat in there you know yada yada yada it'll weather down steam or cook it and then we'll start you know checking on the softness yeah we're just uh I don't like to keep opening this top I got shirts to say if you looking you ain't cooking listen you can see now it's starting to build up it takes time to build up that steam and keep that heat inside the pot okay nephew look it's been in here what I'm gonna say about eight or nine minutes or whatever I can see that steam going good so let's go ahead and uh take a look nice at least you know how to break it man learning the hard way yeah me too oh yeah man this looks like this is almost about ready getting close somebody get in there for a taste test and let you know oh man it smells incredible you see all the caramelization happening from the bottom just the way it feels I ain't gonna lie to you it feel right I gotta get a piece of that andouille sauce and some bacon hold on get the perfect bite you can't beat a good fried cabbage and this my friend is a good fried cabbage you know what I want to do you know when I start holding like that this is definitely a fork drop worthy recipe you want to hit it with some black pepper there we go now that's a good fried cabbage hey nephew look hey I'm gonna say this man every time you know we get together we'd be so excited on whatever we're working on look right nobody made no cornbread anyway let's go ahead you put it in that bowl because I can promise I'm ready to dig in get us a taste test that's right man look at that lots of flavor in there this is my bowl so oh man really I thought that was enough to serve two or three people bro hey nephew I see you load it up over there you did say that's your bowl but I'm gonna go ahead and keep it a little bit more civilized you know what I mean hey I'm kind of like angry though we ain't got no cornbread baby so you guys can see you can see all of that that goodness in there you know what don't look over here look over there dude got all the goodness over there this is a guest portion right here yeah yeah yeah moment of truth it don't get any better than that no sir you guys got to get this recipe a try and I'm sorry let me ask you this is this it's in the cookbook isn't it yeah speaking of the cookbook you're gonna provide it uh the link in the uh description box right this is true yes and we're shipping right now so no more pre-orders go ahead and place your order we're gonna ship it as soon as we can uh in the order in which we receive the books we're already beginning shipping we've been doing that all day and yesterday um so go ahead and get your cookbook over 90 recipes me and ab work really hard on that we appreciate all the support is it good it just ain't fair bro you know I mean for us to do what we love to do you know I mean and eat this great food you know what I mean uh now I gotta you know pay homage to everybody that's watching you know I gotta say thank you you know for supporting these premieres for one right you know what I mean uh hey thank you nephew you know I mean for just coming out hey and especially helping me put these books in these mailers that's why we need all of this food to get our energy up that's right you know what just thank you to everybody that's even watching this video you know those who you know supporting to subscribe you know I want to tell everybody happy holidays you know merry Christmas you know happy new year and I will say this though without letting anything out of the bag and I'm gonna just say hey 2022 is gonna be a big year we lost a little time this year dealing with the situation of the country you know what I mean but uh 2022 is gonna be it with that being said nephew I know we're trying to get to 300,000 right working hard we're getting real close to 300,000 subscribers I appreciate all the support just take a quick second to come check my channel out if you like what you see hit that subscribe button and the bell to enable notifications hey you know what I like that you said that man because I get a lot of people to tell me hey drive some you know something to my channel right you know what I mean I was just like hey you know what I just tell people look if I like it I just expose the channel you know just expose those to it and if they like it then you subscribe right you know I mean uh hey with that being said listen I'm not gonna over talk it you know I just want to say hey thank you guys again yeah I'm finna hurry up and eat now if you're new to my channel let me just take the time to say hey thank you for watching this video don't forget to hit the like smash that subscribe button and tell everybody out there check this one out there's two channels out here that's simplifying these recipes and taking the mystery out of cooking and with that being said folks ah I'm out peace