Yes thank you both. This is the best recipe. I have made it several times and I'm making it today. My husband loves this cabbage recipe so yummy. Definitely a winner. Thanks again.......Kris
This dish has been a staple in my families home for as long as I have been alive, however I have never had it with all the extra ingredients. I must definitely try this it looks delicious.
If you two ain't the most beautiful southern cooks,,,, you ought to be!! This dish looks fantastic! Better than my simple fried cabbage & bacon for sure. ~Just ordered the Shotgun Red Doll from your channel. Been wanting one for awhile...He'll be in my kitchen watching me cook, soon as he knocks at my door. LOL!!! ~Love y'all!! ❤~
That looks sooo good! I've fried cabbage with smoked sausage alone before, but next time I'm going to add the bacon, peppers, n onions. Thank you, ladies! Your videos and recipes are always a treat.
Been following Shotgun Red for many years. Stopped by for old time’s sake, saw this, and made it. Wife asked if I’ll remember how I made it (smirk). It’s a keeper. Thanks for sharing ladies, and thank you for keeping Shotgun Red’s memory alive. Miss that man tremendously.
As usual that's an Awesome Recipe! I have fried Cabbage with Bacon but not with Smoked Sausage and other veggies! This is the perfect time of year for Fried Cabbage also!
Wow I had no idea about the variety show I found you guys some other way the variety show is the most fantastic thing I've ever seen makes me so happy and inspires me I've been working on a channel idea and just got stage lighting and green screen to do it and this will be one more great ingredient in my show thank you God love ya!
@@CookingwithShotgunRed and a big "uh, yeah" moment- make a mirepoix before adding your cabbage and then add your spices thank you for making that clear to me! 🥰
I ought to make this dish. Steve originally sold me on Lodge and I am happy he did! Now, I have a lot of Lodge cast iron, it's the best cookware and everybody loves the results.
I have the Lodge glass coated 3" deep x 12", the large glass coated Dutch oven, a tortilla skillet and a 10" chicken skillet. I'm having good luck with one of those new honey comb stainless 10" skillets. I would like one that is 10" and deeper for chicken though. The three inch Dutch oven could work for a crowd but it's just me and a 90 lb RotiLab.
@@CookingwithShotgunRed I asked my mom to make this and she asked me to send her the recipe. Her family is from New Orleans, Louisiana and she told me that this is something they made a lot, EXCEPT they did not add bacon and peppers. She also said they used different seasonings. She made this recipe yesterday and she couldn’t stop talking about how good this was. Thanks again!!!
OMG!!!! I sure wished I lived closer.....so I could get all your leftovers!!!!! I'll be trying this one out in the next few days!!!! Thanks She She And Jen!!!!!!!! Love you guys!!! PS, With cabbage and sausage.....I would normally have rye bread on the side. But seeing this has cajun flavorings....what would be a good side for this???????
Yes, we're Polish and my Mom always added egg noodles. My Gramma made her own egg noodles by hand. Those were the best! The peppers add color which is awesome! Thanks girls! 💜
That looks fantastic. I use two wooden spatulas to stir in my dutch oven, just like tossing a salad. I have had the same dutch oven for almost two years now.
I just bought that Dutch oven and I'm going to make this next week. One question, would you use it to make Steve's Texas Bowl of Red? Thanks for carrying on the channel, y'all are awesome!
@@CookingwithShotgunRed the reason I ask is, many folks say don't cook tomato products in cast iron, including the enamel stuff (which I'm new to). Personally, my opinion is, if it's properly cared for, you can cook anything in it.
This is so delicious! It’s really good if you fry up some parboiled sliced new potatoes in that bacon grease, onions and peppers and add that to the mix! One of my favorites. I don’t usually write but I found you all looking for a corn pudding recipe and Red definitely had the best one! So sorry to learn of his passing but glad to see his Miss Sheila who was hidden in that video. You gals have some great recipes! Thanks!!!
Hey ladies I just looked at your Dutch oven, really looks like the Le Creuset. Great recipe and I can’t wait to try it, minus the creo seasoning as I can’t do spicy at all. Love you two.
You girls are just amazing & the way you are still keeping Steve’s dream alive & still including him 💕🌹 you really do need to include his well seasoned Dutch oven every now and then , keep up your amazing recipes, I know Steve is so proud of you both 🥰😍😘😘😘😘
@@CookingwithShotgunRed you both deserve a medal 🏅💕🥰 Steve’s legacy will live on through you both. This recipe is right up my hubby’s alley will be definitely making this one, thank you once again. Sending much love to you both 💕🥰
We have a similar cabbage recipe in Bulgaria, but instead of bacon, we use smoked pork fat :3 The fat is smothered in pepper, salt, paprika and smoked, then left to dry. In winter, when the sour cabbage is ready, we cook this recipe with it.
@@CookingwithShotgunRed I thank you for posting your recipe! It might be hard to find that Creole spice mix over here, but I bet it will taste amazing :D
I suppose you could add black eyed peas to the recipe to bring money and luck for each new year. Jenn? Did you help behind the scenes when Steve was still with us?
Could you substitute brussel sprouts for cabbage you think? It looks delicious and I don't have cabbage but I have lots of brussel sprouts and also everything else this recipe requires.
