Mamma MaryEllen loves St. Patrick's Day more than you. It’s just a fact. She hangs more Irish decorations on her Christmas tree than you have out for St. Patty’s Day.
It’s with good reason that she loves all things green, gold, and Irish. One reason is that her great-grandfather, Timothy Flanagan, immigrated to America from Ireland. As MaryEllen says, “With a maiden name like Flanagan, you’ve got no choice but to love St. Patricks Day!” Another reason that we and MaryEllen love St. Patty’s Day is that Mamma MaryEllen makes the world’s best cabbage!
Now if you’re like me you just read something about “good cabbage” and you're ready to cut and run. But wait! As a cabbage hater myself, I was skeptical too. Then two words changed my mind. Bacon and Butter!
That’s right, bacon with cabbage! Being the southern master chef she is, MaryEllen knows that even the most disliked vegetables can made great with a little bit of bacon and, of course, butter.
We paired her cabbage with a hearty corn beef sandwich, her suggested red potatoes and a classic Irish red ale! The red ale was a Falls River Red, a staple here in Greenville, SC brewed by the good folks at Thomas Creek Brewery.
Try out her Southern Fried style cabbage recipe and let us know what you think!
Melt Butter in large pan; slice bacon into smaller pieces then put in pan with butter. Cook until done.
Cut center out of cabbage. Slice into smaller pieces & put in a pan with cooked bacon*. Add broth as needed while cooking cabbage. Cook 20-30 mins over medium heat till done to taste. Put in dish & sprinkle w/ salt and pepper to taste
*Don’t discard bacon/butter drippings. You can remove bacon once cooked & put with cabbage after cabbage is cooked.
Put with potatoes that have been cooked and add butter. Small red potatoes are best.