 I'm going to cook it all the way up on high until every bit of that cooks out of it and by the time it's ready our biscuits are going to be good and ready. So it's Timmy with Colored Valley Cooks and we're going to take the outer leaves off of it and like I said not all of us are eating but I think I'm going to go ahead and make it and that way I'll be in the refrigerator if we need to left over. So anyway all I'm going to do is chop it up, chop up your cabbage and I think I cut it really too small but you don't have to cut it that small it's just totally up to you. Here's a bouillon cube okay now this is in my second cookbook it's called Green Stewed Cabbage and that's the little picture May drew with me and it's in my cookbook on some pages so we're going to use the cabbage we're going to use a chicken bouillon actually today I'm using a beef bouillon you can use beef or chicken so I'm going to grab we're going to take a measuring cup that's some water in it so I'm going to kind of break it apart and put it down in this water so that it'll start melting because once we fry it just a little bit then we're going to kind of steam it until all the water has evaporate most of the water has evaporated so we're just going to sit that down in that hot hot water and we're going to mix it up and just let and the more it sits in that real hot water the more it's going to work okay now we're going to take your butter and you're going to put it in your skillet actually out of butter so we're using margarine I'm completely out of butter and I'm trying to save money and I hadn't been to the store I am trying to cook up everything I have and since I'm not doing in a complete whole head of cabbage I'm not going to use quite all that much anyway I'm trying to save some money since my daughter's starting college this fall and trying to cook you know what we already got around the house so we're going to turn up the eye and we're going to start frying this cabbage now now's a good time to salt and pepper it we got this big leaf in there so we're going to put in a little bit of salt because if you were making the whole batch the bouillon would be just enough salt you wouldn't have to add it so I'm just barely putting some in there because the bouillon is going to flavor it a lot keep mixing up your bouillon as your as you go so that it will be ready to put in there in a few minutes okay so right now we're just kind of cooking that up a little bit and I'm all back y'all up and we are going to put some of our pork and beans in this skillet everything we're cooking in tonight is cast iron we got our biscuits in cast iron we're gonna have our pork and beans in cast iron so I'm going to go ahead and put the bouillon in there so that it can start cooking off of it some and I just leave that up on a high temperature y'all and let it just kind of boil for a minute okay now over here I want y'all see that up close and personal it's really really good it's pork it has black beans kidney beans pork and beans pieces of onion barbecue sauce and then the pork is brawled on both sides with pork rub for 10 minutes in the oven and you cook it really pretty much all day in a crock pot and you want to cook it all the way up on high okay until every bit of that cooks out of it and by the time it's ready our biscuits gonna be good and ready like it's supposed to see how it's drying up and now it will be done in like a couple of minutes and we're gonna eat I'm gonna flip out those biscuits that we're gonna eat so why y'all watch that right quick it's gonna get sizzling I'm gonna make me a cup of tea now all we gotta do is flip our biscuits out and we can eat so let me get a plate see how pretty they look loves cabbage yummy but anyway I hope you've enjoyed watching car Valley cooks tonight making biscuits and warming up some leftovers and making the stewed cabbage it's in the volume two cookbook we're gonna have a stormy supper that cabbage is so good y'all if you've never made cabbage this way make it this way and don't leave anything out of it make sure you use the bullion cube it is so good if any of y'all have had it like this tell them how good it is and now this pork rub and stuff that Chris has has cayenne pepper in it I told y'all if y'all don't like something to be kind of spicy hot cuz I'm not that crazy about it y'all know from FFF when I say spicy I don't mean spices I mean that's gonna burn my mouth spicy you know people just take me the wrong way on that show but anyway if it's really hot I don't really like it so there's two tablespoons of cayenne pepper in his pork rub and if you don't want it to be that way just put one and the flavor would still be there but it won't be quite as hot that is one of the best recipes you could ever make and it's so easy and it was just something that I can cocked it out of my head I thought it would be really good and that touch of liquid smoke just brings it over the top I'm telling you it is amazing and it doesn't taste that spicy to me mmm this is a good supper I hope y'all have enjoyed watching it we'll see you next time on Caught in a Belly Cook y'all watch us Thursday night on FFF family food fight channel 2 ABC we're in the final three we worked hard to get there too y'all and we listened to them and we learned as we went we really did love y'all bye and if y'all want to talk to me you can bye baby have a good time love you too now look here I am Mrs. Caulder Valley Cooks at home cooking and there's nobody here to eat so I'm gonna put up a little bit of a mess while this is cooking we didn't do it after the episode show this week because Chris is in Florida my brother I didn't go to his house and so if you're if you have any questions you could ask me I thought about just doing one by myself and then we can finish up our supper okay I'll get out some tea go over here I would make you a plate you can eat with me that would be great and what do I do with my blade over here so when I clean up my biscuit mess I won't turn this around so y'all can see I just take a must scraper and I scrape it off if you didn't know this if you work with flour at all any kind of flour if you will use cold wash rag it comes up real quick if you use a warm wash rag it makes it yummy so I know it's not a lot of fun to use a cold wash rag sometimes but if you'll use a cold wash rag on your flour you see how fast that come up I have to pull these apart and clean out from under them or in between them all right so we're gonna have some tea I'm saving that making some egg rolls don't y'all think that would be good I've got some radishes and some carrots and I want to chop it really really thin and make a couple egg rolls with it on another day right so we don't want to waste it y'all would need to get over here and watch this I'm about to burn it but that's what you want it to do y'all have a wonderful day thanks for watching Colored Valley Cooks love y'all bye