Y’all I’m so excited to announce the Southern Food Blogger Retreat! If you are a food blogger, no matter what stage in the process – beginner or expert, you’ll want to be a part of this amazing event. I’ll be speaking along with with some of my favorite blogging family like Christy from SouthernPlate.com, Brandie from TheCountryCook.net, the amazing Linda Carman from White Lily/Martha White and SouthernPantry.com, even my editor from Thomas Nelson will be there to talk with bloggers about writing a cookbook! Want to make your food photography better? Kim Box, my dear friend and photographer, will be there to show you how we achieved the stunning images in my cookbook. It’s really shaping up to be a very worthwhile event! Space is very limited though, so be sure to check out www.southernfoodbloggerretreat.com today to find out all the details and to see how to register.
Quite often, I find that the simple things in life are the best – especially when it comes to food. This Cabbage Creole is one of those things. It’s easy, quick and is packed with flavor. It’s a great way to use up some garden fresh veggies, too.
- 2 tablespoons butter
- 4 cups chopped cabbage (about ½ small head)
- 1 bell pepper, seeded and chopped
- 1 small onion, chopped
- 2 tomatoes, diced
- 1½ teaspoons salt
- ½ teaspoon black pepper
- In a large skillet or dutch oven, melt the butter over medium heat. Add the bell pepper and onion. Cook, stirring frequently, for 3 to 4 minutes. Add the cabbage and tomatoes and cook until the cabbage is tender to your liking. Add the salt and pepper and stir well.