Miller Lite * (Bacon + leftover cabbage salad + angel hair + seasoning salt) = actually kinda good???
This is what I’m eating right now, while I’m furiously writing my final Sociology paper (on Pokemon and racial formation theory!). I am the worst blogger.
This is a pretty easy dish that tastes great. Some people call it Kielbasa and Cabbage (or German Skillet, as our recipe book reads) but these names are too pedestrian for distinguished CHEFs like ourselves.
We’re going to mix this kielbasa with superstars BACON, ONION and CARAWAY. Cabbage can come too. LET’S DO THIS —>
You’ll need:
2lb Kielbasa sausage
1 white or yellow onion
1 head of cabbage
10+ slices of BACON
Sugar
Caraway seeds
Water
OPTIONAL peas, dinner rolls. I heartily recommend the rolls, but the peas were a bit unnecessary.
Cut your BACON into 1″ squares, dice your onion, and cut your cabbage head into wedges (try to keep them together). Mix 1 tablespoon of sugar in about 1/2 cup of water. Fry your BACON, and, when it’s done, remove it and fry your diced onion in the grease. Then lay your cabbage wedges (leave out the core) in the skillet and and pour the half-cup of sugar water on; cook this for 20 minutes on medium heat, covered. You’ll probably have to add a bit more water later on; do this if you think it might be burning. After the 20 minutes, cut up your kielbasa in 3 – 4″ pieces and throw it in on top of the cabbage. Cook this for another 10 minutes. Cover with caraway seeds and the BACON and serve!
Ooooh, victory tastes so good. While the Obama campaign did lend itself to the donut-and-bacon combo, that wouldn’t have been enough to keep our hangovers at bay. I wonder, what kind of puppy is Barack going to get the kids? Thanks to you, America, I can spend my morning thinking about the First Puppy rather than mulling over desperate plans to live off the grid. America’s cool again!
My victory breakfast consisted of garlic-and-rosemary fried potatoes, an overeasy egg, locally produced bacon (not pictured) and green onions sauteed in bacon fat. Oh baby!
Also, some additional news: I’ve started contributing to another blog that has absolutely nothing to do with food! On the Freesound blog, you’ll find a series of interviews that I’m doing with bands and musicians on my college campus. If you like my writing here, you might like this stuff? I’m still updating The Kitchen Bitch though, so it’s ok if you don’t care about music so much!
At the show development meeting yesterday at my workplace, we discussed a possible cooking show, wherein some chef with ‘tude explores the ins and outs of making ridiculously simple things. We watched what they had so far, which was a 10-minute clip of some surly bastard talking about BLTs and how butchers have large hands. Every single one of us left the meeting craving one, despite the fact that the chef was a bona fide idiot.
The BLT Sandwich
Durr cook the bacon and put everything between the bread.
I tried to keep it simple here — I had never made one of these before, so I didn’t want to get too crazy. I did, however, throw some black pepper onto the bacon while it was cooking in the pan. Was that crazy? Do normal people do this too? I don’t know.
Trip Report, 11:46am: Oh my Jesus. This is amazing.
