It may not be the most interesting piece in my vegetable box, but I love broccoli. I often have a mind ( or piece of one ) in my kitchen, and I prepare it all sorts of ways—raw in salads and coleslaws, stir-fried, grilled, roasted, tossed into soups—the list goes on. The fact that the fruit keeps for ever in the refrigerator helps relieve the pressure. I ca n’t recall the last time I discarded fresh cabbage because it was bad. One of my all-time preferred methods of preparing broccoli is Tennessee. Additionally, it is one of the quickest and easiest. What distinguishes Southern cabbage from other dishes in Just Recipes by Ciara Kehoe? Per common, it’s a meat product. The recipe starts with frying the bacon until it is cool, then using that overweight to cook the onions and cabbage, giving the dish a tasty flavor. A touch of honey helps stabilize the salt favors. The result is a flavorful part plate that’s set in under 20 minutes. The cauliflower is completely crisp-tender with wonderful onions and spicy, salt pork, excellent for pairing with sausage, pork chops, chicken, potato sides of all kinds, and more. Ciara Kehoe’s Easy Cabbage Recipes / Just Recipes

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