jamie Beecham


This is a recipe my daddy learned from a couple that ran a Marina he would go to when he went fishing. I am not cooking this so I don't have a picture now to post. But daddy would made it and it was so good. Hope you outdoor cooks enjoy and if you have this on file good maybe you know the origin of it.

pinch tips: How to Shuck, Cook, and Cut Corn



30 Min


1 large
red cabbage, shredded
1 large
green cabbage shredded
jumbo onion thinly sliced
1 lb
2 Tbsp
crushed red pepper
salt and pepper to taste
add water

Directions Step-By-Step

In a large cast Iron skillet fry the pound of bacon drain and chop into pieces
Put the cabbage, onion, salt and pepper, and crush red pepper into the fry pan keeping the bacon grease in it too. Add some water not over top of cabbage just a little as cabbage will make its own water. cover and let begin to cook down some then add the bacon back in too. Cover let cook til all is tender and water should cook away. This is not suppose to be floating in water so be sparing with the water just add a little as needed. Daddy always made it butt kicking hot. So you may want to back off on the crushed red pepper.
Serve hot with a good slab of hot oven baked corn bread. He served it with his fried bass.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy