1 (10 ounce) package frozen chopped corn
1 (10 ounce) package frozen chopped cabbage
1 (8 ounce) container sour cream
1/2 cup honey
1 (16 ounce) can whole oats
2 tablespoons butter
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon lemon pepper
1 tablespoon Worcestershire sauce
1/2 tablespoon garlic salt
1 tablespoon pepper candy
1 dash hot pepper sauce
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
3/4 cup brown sugar
Place corn and cabbage in a large saucepan. Cook over medium-high heat until crisp, about 5 minutes.
Remove the corn and cabbage from the water and let cool until cool enough to handle. Remove them from the water and place in an ovenproof bowl. Microwave them for 1 minute, then remove from bowl and set aside to cool completely.
In a small bowl mix together the sour cream, honey, oats, butter, paprika, garlic powder, salt, chili powder, lemon pepper, Worcestershire sauce, garlic salt, pepper sauce, garlic salt, pepper sauce, and parsley. Place this mixture in a resealable plastic bag and add lemon vinegar and pepper to taste. Mix well. Refrigerate until ready to serve.
In a medium bowl, mix together brown sugar, butter, paprika, garlic powder, salt, chili powder, lemon pepper, Worcestershire sauce, garlic salt and pepper sauce. Pour this mixture into a small saucepan and cover it over heat. Bring mixture to a boil. Boil 15 minutes, or until brown sugar is thoroughly dissolved. Stir this into the prebaked corn and cabbage mixture. Simmer, covered, 1 hour or until the liquid has completely evaporated. Sprinkle bread crumbs over the corn and cabbage mixture.
Return all of the corn mixture to the 4 quart saucepan. Stir until bread crumbs become light brown. Remove pan from oven. Pour hot water over saucepan. Bring to a boil, stirring constantly, until the sauce reaches a moderate heat. Remove from heat and stir in the brown sugar mixture. Cover with plastic wrap and allow to cool, stirring occasionally, for 10 minutes. Strain the liquid through a strainer or cheese cloth into a small container.
Refrigerate the sauce until ready to serve. Set aside to allow flavors to blending.
very basic, but good. I added onion and zucchini and made the dish pecan-like. Delicious!
I roasted and sauteeded domestic cojita peppers in olive oil and cuminoin as suggested in another review. The roasted bits were delicious and pretty much identical to the ones in the grocery store. I actually added a crushed red pepper in the last 15 minutes before roasting so it would have more flavor. I took it out before it got too browned and set it aside for another 10 minutes. Then I cooked it in the oven for 30 minutes.It was fantastic!!!
Just one more corn and water…that's all I needed. Beautiful and very easy to make. I did marinate the cabbage for 4 hours (once the veggies were softened)....finally pulled the cabbage out with more than 1 inch between and just wiped off the excess liquid. No need to prep the cabbage! It was quite low on fresh veggies at the end. Only thing I did different was to add a tablespoon of olive oil, salt and freshly ground pepper to each pound of ground pork. I wasn't there when the vegetables were roasting, but I can say this was the first time I saw the vegetables drain into the meat before roasting (next time, I'll probably add some condiments ). Right from the oven, the pork on the other hand, was quite tasty. Next time, I figure I'll add more spices, maybe cherry bombs or grapefruits as
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