 January the 2nd, we are live at Collard Valley Cooks where we cook like mama did. Yesterday we had our collards, our black-eyed peas and cornbread. Today we're gonna have a southern cabbage, fried cabbage. So everything's going in it. So we are excited about it and we're gonna get started. We're gonna start with some bacon. And I'm gonna brown the bacon in here. And while this bacon is getting nice and crunchy, I'm gonna slice up my sausage. You can use any sausage you like. And whatever you like the best. I buy what's on sale. I don't have something that I particularly buy every time. And lots of times I do buy beef and put a pork just because I think it's a little better for us whether it is or not, I don't know. What kind of sausage is that? I don't remember. Oh, no. I don't remember y'all. I just read it straight away. It was whatever was on sale. I usually get what's on sale. I'm gonna throw this on the other side of skillet and while these are getting nice and toasty, we are going to start chopping up some onions and peppers. We're gonna use a lot of stuff in this today. We're gonna be using some brown sugar and vinegar. Chris, go ahead and tell what we're using. We're gonna be using some brown sugar, some vinegar, some Worcestershire, some onion powder, some soul food seasoning from the Dollar General. It's a good thing. And then some roasted garlic powder. And of course we're gonna put onion and peppers in it as well as bacon. So it's really tasty. Everything but the kitchen sink. Yep. So I have a really mixed up eating cornbread. So I'll do that once we sign off and then Chris will have cornbread with it for lunch. Or if I have time in between, you'll see me throw some together. So we are going to go ahead and slice up our vegetables and our cat wants out. She is talking. We should have shown her Chris. They both enjoyed seeing her this morning. Well, it's afternoon now. This is our lunch today. We're having a late lunch because we got up late. So I guess you could call it, I don't know what you'd call it, lunch and dinner kind of. We're gonna have a lot supper tonight. We're gonna have fish. And so this is something heavy tonight. It'll be something light. So we got our onion. I'm gonna cut these peppers up and I'm gonna use half of each one. And then I'll save the other half for another recipe. That's gonna be pretty, ain't it? Mm-hmm. It will be. I'm gonna take these over to the sink and get the middle out of them with a pair of knives. Somebody asked me earlier about my pairing knife and they said that the one that I had linked on the website was really expensive and I found another one that was the same brand and everything. So I gotta redo that link for y'all because I couldn't live without my good old pair of knives. It's the best one that I've ever had. So I'm just gonna take this core out of the pepper and knock the seeds out right quick. Knock if it hurt anything, right? Sure, that tastes good. Does anybody know why we don't eat those seeds? And if we did, you know, is there any consequences? Or do we just not put them in there because people don't think they're pretty? I actually think they're pretty. I wonder if they stay hard. I don't know. They'd bother your teeth or something. They're so little. Yeah. Maybe people just... Maybe they save them to grow peppers. Who knows? I might can help us out on that one. That might be a Google search. All right, so I'm just gonna slice these in strips. I'm really hoarse today. As usual, I hope y'all are having a great new year. I don't know if you know it or not, but I do have a channel that's a personal channel that I do called Real Southern Woman. Real Southern Woman. And that is where I do Bible study. And we have started with the new year. We use the day-by-day patrol spurgeon. If you are interested in a Bible study to start out your new year right with the Lord, you should tune in and watch Real Southern Woman. It's on Facebook and YouTube Live in the mornings. And if you don't catch it live, you can always just watch it. You can do a replay. But I have found it very good for me already. I've been doing it for about a week. I got a new webcam for my work computer and so it makes it really easy to get my Bible study done in the morning. Let's go over here and turn this. We're gonna cook this until that bacon gets good and crispy. So it'll take a few minutes. And then once it gets nice and brown, we'll use our drippings and throw our veggies in here. I'm actually gonna... It's not real oily. That sausage is not because it's beef. I'm actually gonna add a little olive oil to it if I can't get that bacon to cook in a little quicker since we're live today. That olive oil ain't gonna hurt us. Now I do kind of want to start cooking a little healthier in the new year. This is not my first dish that is healthy, necessarily. It's just something I want to do for the new year. It's still the holidays. That's for your information. Yes. So what we'll probably do, the main thing I want to do for real is start having three vegetables at night or at least two vegetables. And when I say vegetable, I'm not a starchy vegetable with dinner and I'm hoping that will help me increase. It'll make us healthier and it will also keep us from... It'll keep us better off. And I really think we should stop eating after 7 o'clock. He has a habit of eating dessert really late and we're gonna make a small cornbread for me and Chris. I'm just gonna do a cup recipe. So we're gonna use a cup of white lily cornmeal mix. We're gonna use one egg, some oil. You can melt a little butter and throw in there if you want to. But since I am cooking on the fly, I'm using whatever I got on the counter. A little oil always makes it taste good and then butter is all you need. Let's go ahead and get this out. I think it's ready to take out a skillet and we're gonna take it out of the skillet and start our veggies while we're making that cornbread. I think I'll use this. This is one of my new tools that I really like it. A skillet strainer. So you're gonna wanna leave that down in there and throw your veggies in. That'll help flavor our fried cabbage. It'll be really good. So we're just gonna set this to the side until we add it back into our dish and we are going to throw this in there right quick. Our onion, now if you've got a shallot or something you can throw that in too because I know they're really strong and delicious as well. So we're just going to let these start to simmer and then skillet. This is a braiser. If you're wondering what it is, it's a braiser that comes with a lid that doesn't have a vent on it but I use it for my big skillet anytime I'm doing something like this. If I need a big skillet, this is what I use instead of a skillet. It's a nonstick, it's wonderful. So we're gonna grab the buttermilk at cornbread and I get whole buttermilk. I don't know if y'all can get it or not. I know some people really can't get a whole buttermilk and if you can't, you know, just buy what you can. But you need to at least buy some buttermilk. A lot of people try to make their own buttermilk and I think you should buy buttermilk and they worry about it going out of date before they can use it all. I'm gonna have to add a little bit more to here because I kind of got the little bit wetter than it ought to be. But they worry about it going out of date and buttermilk will stay in your refrigerator for, I use it up to a month after the day. I say, oh, it's got a good refrigerator that's cold. Alright, I'm gonna grab me a iron skillet out of here. A cornbread elastics made in an iron skillet. And you've got to put some Crisco in it because it makes it nice and crunchy. Put plenty in there and then sprinkle it with a little bit of this white little cornmeal mix. A lot of people think you've got to preheat your skillet in the oven to get crunchy cornbread but I'm telling you, if you try it this way, you'll be shocked and surprised at how wonderful it is. Just make sure you flip it out. When it's done. Yeah, first thing I'll have to help you. Look, I've got a cornbread skillet in there already. I've got to take care of it. From last night, I threw it in there and forgot I threw it in there. So we've got to get that out and preheat your skillet. Yeah, it's already ready for you. Alright, so there we go. I'm gonna go ahead and put my oven on a bake convection and that well cook quicker since we're live. I've got to wash my hands and then we'll stir that pot. Tammy is stirring the pot today. I have got buttermilk on your phone. It's OK, it's not on the screen. I know but it's closed. I'll wipe your face off a little bit. Alright, so let's stir up these beautiful veggies and they're looking good. Looking good. They're looking real good. Let's start adding a few things to it. We're gonna add a little salt. Not a lot. A little pepper. Will you hand me that chicken bouillon over there? I'm gonna throw a little bit of that in there. It'll be good. I probably shouldn't have put the salt in because I'm gonna use a little chicken bouillon and I'm gonna use a little soul food season and that soul food season is salty. So if you're worried about your salt intake you might want to leave the soul food season out for the salt. It don't take a whole lot of this. It's really, really good and it's cheap because it's a dollar general and it's a good seasoning. It's called soul food seasoning. Flower Valley. Can't go wrong with it. This is a little garlic powder. I didn't throw a real garlic in there. Good, I have a guess. You got some? Are we in there? This is onion powder and I know I've got onions in there but onion powder is just good. I learned that from a viewer. I never bought onion powder until I started to show. This is a little Worcestershire going in. I'm gonna throw in a little brown sugar. There we go. A little bit. A little bit of light vinegar. Fish and fish. I'm coming up. We're gonna turn these back up a little bit. We're gonna get these done so we can start our cabbage in here. Isn't that pretty? Don't look delicious. Looks delicious already. I'm gonna pick up my mess. I'm glad we got sex in the kitchen. I'll put up my buttermilk and y'all make sure if you can get it, get you some white lily. Get you some white lily flour, make some biscuits and get you some white lily cornmeal mix and make you some good oak on bread. It won't be disappointing. A lot of y'all, if you can't get white lily where you live because you live up north, you can get it from Walmart.com. It's the cheapest place to get it. Of course you can get it on Amazon through my website, but it's more expensive, so y'all just do what's best for y'all. Cut up some cabbage. Sounds good. Just cutting through it, don't it? I thought this was a pretty head of cabbage. And it is. It's nice and loose on the inside. It's going to be some good eatin'. I'm not going to use any more than that because it's just name-free. And the kids. Now if you feed a whole bunch of people then cut up you two sausages instead of one like I did and use the whole head of cabbage. Okay? We're going to go ahead and start adding our cabbage in. This is the great part about having this big skillet is your cabbage is still going to fit in there. Now if you've got a smaller skillet no worries, you can put your cabbage in let it cook some of it till it cooks down and then add the rest of it. If you do that though, part of it's going to be more done than others. But you can do it. Doesn't mean you can't make the dish if you don't have a big skillet. Or a big wok. A wok would work good. And a pot really would work. A stock pot would work, y'all. There's no reason why you couldn't do this in a good stock pot. Now at this point we are going to put a lid on top of it and let those juices get them in there and cook that cabbage when you get the lid. I guess we need this one. This is a universal lid. And it fits everything. Alright We're going to clean up our mess and put up our spices while that is in there simmering and I guess we can talk for a minute. Got any stories Chris for any of your stories? Where did you tell them my story? It was the gunshots in there. Yeah that was 1999. Yeah Everybody was worried about the world coming to an end. They all was going to shoot their guns on New Year's Eve. You think that's what it was? Well yeah, it was 1999. It was Y2K It wouldn't have been the year 2000 though. Yeah That would be the year 2000. Correct. It was 1999 New Year's Eve. So it would have been 2000. Oh that's the work going into 2000. But I'm sure they shoot their guns every year. Every year. Then the fireworks. It seems like there's a lot more fireworks than there used to be. I know that. Now I can form it in the oven sometimes before it preheats. So some of y'all probably don't just blow your mind. I've been doing that my whole life for everything. I used to do it with cakes lots of times. And I never had no problem cooking. I don't mess anything up. I don't think it does either. And our cornbread is always crunchy because of that grease and that cornmeal in it. Oh yeah, it's always delicious. It works perfect. I did notice when I opened this bag of white lily cornmeal that it had more flour in it than it normally does. And the way I noticed it is because when I poured it into my container it actually smoked. And it's never done that before. And I don't know if it was just the end of the barrel when they filled up that bag that's something new they're doing. I won't know until I buy some more. But they're supposed to be sending me some flour and cornmeal. I'll be happy when I get it to show you guys. But it's made good cornbread. Oh yeah, it has made good cornbread. That flour in there has not hurt a bit. Delicious. I'm good. Now when I was growing up my greening room corn and they sent their corn to the faith mill every year I mean every year until they were in their nineties and they had their own cornmeal ground. And so her cornmeal was coarser, you know than a lot of people. I'm going to let this be plastered. That's our sweet potato pound cake. We'll get that put on there. Yeah, we made a sweet potato pound cake. Pretty soon. And I didn't put food coloring or nothing in it so it's not real orange looking because I used Bruce's hems because I had a can and I thought I'll throw this in here to make it moist and good. And I didn't have any sweet potatoes for new years. So I made a sweet potato pound cake and I'll get to see that. Eventually I'll put it on there for you. It's what I eat for breakfast. Yes, we like to toast it in a toaster. I'm going to show that on the video too because it's so good when you do it that way. So good. Let's get on here and look at this. I have several different spices that are going down in there. I'm going to put a little bit of water in here. I think just a little bit because the spices want to stick on the bottom of the skill a little bit. So we're just going to put a little bit of water in it. Get all those spices up on to the veggies like they ought to be and not stuck to the sides of the skillet. Cook off pretty quick. See that juice down in there? Oh yeah, it'll cook off. And it'll get all that good stuff off the glaze, the skillet. Especially since it's a nonstick. And then once this cooks down just a little bit more we're going to add our meat and have us a feast. Much feast. Yummy, yummy. Lunch feast is right. That's a good leftover too. Yes, it is something good left over if you're right. I think you ate to the dishwasher for me today too, didn't you, Daddy? You're on top of it. Chris didn't have many chores today. What'd you do today? I went and got a filter for the, I mean an air filter for the lawnmower and cleaned up the kitchen. That's about it. Yeah. I've been working on Facebook some today. Answered YouTube comments. All right, it looks like this is going to get done before cornbread does. And I'm not going to wait on the cornbread before I sign off for y'all. So I'm going to go ahead and take the lid off of this because I don't want to overcook it and I am going to add the meat into it. We're going to mix it up and taste it for y'all. The red one? Yes, I put it in here. Okay. That looks good, doesn't it? It's a pretty dish too. Yes, it is. All right, let's make us a little plate where oven's just now preheated. Now I like my cabbage to have a little bit of a bite to it. So this is done to me. I think it's ready. Let's put some of this bacon on here. We're going to give it a try with y'all. Turn it off. It looks good. Looks good. Pretty ain't it? How can it not be good with bacon? That's good. That's good stuff. You can't mess up with sausage and bacon. Cabbage. Put anything in it. A little bit of sugar, a bit of vinegar. Some good southern fried cabbage. I hope y'all have a wonderful day. And thanks for watching Colored Valley Cooks where we cook like mama did. Bye y'all.