Hey folks!! Decided I’d share a late-night air fryer meal with some Basque Cabbage cooked in a Cast Iron Pan.

I had a small pack of chicken drumsticks and beef ribs and decided to toss em in the air fryer. Stomach was upset and was craving a healthier meal. So just some chicken bouillon on da meats, along with sugar and cinnamon rubbed into the ribs for a little texture, warmth, and energy. I cooked them at 325° for about an 1hr15mins. Then turned the heat up to 375° and added a bit of water and ice cubes into the air fryer (controlled climate of cookery hardware=no grease pops!!)

The ribs were ready after about 20 mins and I pulled them.

Super crispy!! You can thank he sugar-grease crack for this and the cinnamon proved the right choice for my leftover plate I ate off for a day and a half.

I left the chicken a bit longer. Flipped em over and covered them up in all that schmaltz (natural liquid chicken fat) and tossed the green beans in schmaltz too and let em cook while I decided to dish up some cabbage.

Wasn’t sure what I was going to do with the cabbage and of course I ended up with an old recipe, heavily personalized, seasoned with technique and cultural admiration 🤌🏼🤏🏼🤙🏼👌🏼🤟🏼 (a basque hand lingo thing lol)

It was grocery day and this cabbage was supreme in quality. I took the outer two green leaves and sliced em up in a quick chiffonade. Then a lil hunk off the side and good ol pieces of stem! Just “sidelined” it. Strips, strips, strips, and chunks o hunks / guevayama –+> as it is, quick or not quick, at least we eat 😄😁😆🥰.

I had some Curtis Bacon, two strips exact and thought the addition in the cabbage would be nice. This time “proviyo” which is very ~specific~ in Basque. 5-6 cut hunks of bacon strip in one strip of bacon, then slices, sliceos, squares, and “at length.” These get lost in translation but you’ve probably seen your Grandmother and any Greats’ before that – cut their bacon exactly this way to stew or fry some vegetables. {Think how grandmas cut potatoes with the knife into their palm -+ they don’t teach that in culinary school!! [I don’t think at least, bc a safety thing?? I’ve never been but have done some professional cooking and catering in my life 🤏🏼😅]

So I wanted some flavoring besides bacon. I forgot to put onion for more Lowcountry SC fried cabbage style that I HEAVILY enjoy, but can’t seem to get right!! Haha!

So the consensus between my friends and I were stone-ground Dijon. Fried it up a bit in the center and plopped some butter on top, then 3 dollops o sour cream. A lil slight mix, a lil turny-turny, and toss of the ingredients in the pan. Do it as you like w/ style // proevieima!!

Then the secret ingredient… 🏴 I cannot give you Basque’s secret ingredient for Basque Cabbage.. take a trip and figure it out!! It’s delicious!! And quite frankly, Top 3 Beautiful Places I’ve been to in my Youth. Quick 3 Day Trip in-between and out of Villalobos en España and some of the best canoe-spear-fishing I’ve had in my life.

Fun Fact: I’ve never used a fishing rod before, I learned MMA Shogunato style with my hands first in Alaska. Mirror the Grizzly! Fear the Polar Bear! 🤣🤣😭😅 ygiygi

Here’s the Seat / szhacfito !! :

So Friends, I’ll leave with a quote that is near-and-dear to my heart:

“You need more roughage in your diet.” -Carmela Soprano