Tag: cooking

Beer, Butter, Bacon Wrapped Cabbage (BBB Cabbage)

Beer, Butter, Bacon Wrapped Cabbage (BBB Cabbage)

Hey y’all! 🥬🍺🥓
So there’s this Facebook page I follow — “Cookin’ Cuttin’ Up & Ceepin’ It Real” — and they posted this recipe that I just had to try.

It’s called Beer, Butter, Bacon Wrapped Cabbage (aka BBB Cabbage).
And let me tell you — it was AMAZEBALLS y’all!! 🤯

Even people who don’t like cabbage… liked this cabbage.
I mean seriously, how could you not when there’s beer, butter, and bacon all having a party together?!

You do need to plan ahead — this baby cooks low & slow — but it’s worth every second.
Make it once, and you’ll be a rock star. 🌟

Bonus tip: The next day, I fried up the leftovers with a few fresh shrimp — because, well… I’m fancy like that. 😎🍤

Make it. Bite it. Love it.

#bitemecanada #funologyoffood #delicioushappenshere

Ingredients 🥓

The “stuff”… (per cabbage head)

  • 1 large head of cabbage (or 2 small), scored into checkerboard cuts (not cut all the way through)
  • ¼ cup butter, sliced into patties (freeze first for easy cutting)
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp red pepper flakes
  • 1 sliced onion
  • 2 cloves garlic, sliced thin
  • ½ can of beer (whatever you’re drinking works fine!)
  • 6 slices bacon

Instructions 👩‍🍳

What to do with “the stuff”…

  1. Line a roasting pan with heavy-duty foil — one long piece lengthwise, another crosswise.
  2. Wash the cabbage, then cut it into checkerboard slices (about 6 cuts). Don’t cut all the way through.
  3. Push butter slices down into all the cuts.
  4. Scatter sliced onions and garlic over the top.
  5. Sprinkle with salt, pepper, and red pepper flakes.
  6. Crisscross the bacon strips right over the top — give it that fancy bacon weave look.
  7. Pour beer over the cabbage head.
  8. Pull all the foil up around the cabbage, sealing it tightly so the beer stays in.
  9. Roast in a 325°F oven for 2½–3 hours.
  10. Open the foil, remove the cabbage stem, and run a fork through to distribute all that buttery, bacony goodness.

Notes 📝

  • Serve hot, with a crusty roll or alongside roast chicken or pork.
  • Leftovers? Slice it up and fry it with shrimp or sausage — unreal!
  • If you’re cooking multiple cabbages, just multiply the “stuff” per head.

Recipe Credit: Adapted from Cookin’ Cuttin’ Up & Ceepin’ It Real

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West Coast Poutine

West Coast Poutine

Good day y’all!!! 🌧️
Hope you’ve had a lovely weekend. We had some much-needed rain… have I told you I LOVE rain?!

And rainy days need comfort food, right?
So in the Bitemecanada Kitchen we made West Coast Poutine — and it was AMAZEBALLS!

We bit it two days in a row — it was THAT BITEABLE.
So here’s what I did…

#bitemecanada #funologyoffood #delicioushappenshere

Ingredients 🍁

The “stuff”…

  • 3 cups (or whatever) assorted veggies, cut into ½–¾” dice
    (They shrink when roasted — you don’t want “specks” of veggies!)
    • I used onions, fennel (love fennel!), carrots, radishes (taste like taters when roasted — low carb idea!), broccoli, cauliflower, peppers & kale.
    • But you do you — any veggies work.
  • ¼–⅓ cup GOOD olive oil
  • Seasonings of your choice (I did Italian herbs & pepper)
  • ½–¾ cup cheese curds (mine were from Costco — “squeakers”!)
  • Brown gravy (I use the Costco Trio mix — no fat, no MSG, no GMO, and super tasty!)
    • Mix ½ cup gravy mix into 2 cups boiling water
    • Add 2 Tbsp horseradish (optional but amazing)
    • You can also add sautéed mushrooms or onions — or nothing but LOVE ❤️
  • 1 lb cooked, crumbled, and drained ground beef

Instructions 👩‍🍳

What to do with the “stuff”…

  1. Preheat oven to 400°F.
  2. Wash and cut all veggies into chunks (remember they’ll shrink — make them big!)
  3. Toss veggies in a large bowl with olive oil and seasonings until evenly coated.
  4. Spread onto 1–2 sheet pans in a single layer (so they roast, not steam).
  5. Roast for 20 minutes, stir, then roast another 15 minutes or until caramelized and slightly charred.
  6. Turn off the oven. Sprinkle cheese curds over veggies and return to oven until melty and gooey (nobody likes a hard squeaker!)
  7. While veggies roast, make your gravy and doctor it up however you like.
  8. To assemble:
    • Spoon a dollop of gravy in the bottom of a bowl and swirl it around.
    • Add ½–¾ cup cooked ground beef on top.
    • Add the roasted cheesy veggies over the beef.
    • Spoon that glorious beefy, horseradishy gravy all over.
    • Garnish with green onions and serve with warm naan bread.

Result: Off. The. Hook. 🔥

Notes 📝

I used ground beef because Ken is a total ground beefaholic, but you can use any protein — just cook it first.
Or skip the meat entirely. There are no rules here.

The ideas are endless… make it, bite it, and let me know how many ways you ❤️ it.

Recipe credit: Bitemecanada Kitchen

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