I know, sometimes life is rough. I
designed the mural for the project at Walnut Elementary while I was
visiting with my sister at her winter home in the Caribbean.
Somebody had to go to Belize, and that somebod was me.
I enjoyed my sister’s cooking while in Belize. She did something with cabbage that I thought was impossible. She made it delicious. I’ve always eaten cabbage in cole slaw. I’ve never been able to actually rave over cole slaw (but I do like my sister’s Pina Colada version). However, when my sister made her Caribbean Cabbage, I had to get the recipe and take a photo. It didn’t hurt that it was served with lobster fresh from the sea delivered to her doorstep by the local fishermen. On top of that, it had cheese and bacon. How could anything go wrong with that recipe?
I enjoyed my sister’s cooking while in Belize. She did something with cabbage that I thought was impossible. She made it delicious. I’ve always eaten cabbage in cole slaw. I’ve never been able to actually rave over cole slaw (but I do like my sister’s Pina Colada version). However, when my sister made her Caribbean Cabbage, I had to get the recipe and take a photo. It didn’t hurt that it was served with lobster fresh from the sea delivered to her doorstep by the local fishermen. On top of that, it had cheese and bacon. How could anything go wrong with that recipe?
Phyllis'
Caribbean Cabbage
San Pedro, Ambergris Caye, Belize
San Pedro, Ambergris Caye, Belize
| 6 slices of bacon 1/2 cup chopped onion 1/2 cabbage, chopped in .....strips a few inches long 3 Tbs butter 1/4 cup chicken bouillon |
1 qt heavy whipping cream salt and pepper to taste 1 tsp herbes de Provence dash of hot sauce 1/2 cup provolone cheese 1/2 cup Parmesian cheese |
Fry up the bacon separately in half inch
strips. Sauté the onion and cabbage in butter until tender.
Add bouillon, cream, salt, and pepper, herbes de Provence, hot sauce and
bacon. Heat thoroughly. Stir in the provolone cheese
(shredded) and Parmesian cheese (shaved) before serving.