I was in the What's For Supper thread, and @Hedi Mitchell posted a recipe for Cabbage Pie, then @Yvonne Smith posted her twist with tuna and corn bread, and it reminded me of a cabbage/corn bread recipe I've not made in a long time. It requires a little tweaking. ******************************************************** Fried Cabbage Texas Style 1 small head cabbage, thinly sliced 1 teaspoon white sugar 6 slices bacon 5 tablespoons corn bread mix¹ 1/4 teaspoon cayenne pepper 1/2 cup chopped onion 2 fresh jalapeno peppers, seeded and julienned salt and pepper to taste Place the shredded cabbage into a large bowl, and sprinkle the sugar over it. This will remove the excess water from the cabbage. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving grease in skillet. (Option: Drain off 1/2 the fat and substitute butter.) In a small bowl, mix together the cornbread mix and cayenne pepper. Stir into the cabbage until well blended. In the skillet the bacon was cooked in, sauté onion and jalapeno in the hot bacon grease until tender. Stir in cabbage, and season with salt and pepper to taste. (Option: Add 1/4 cup chicken broth.) Cook until the cabbage wilts, about 15 minutes. Stir in crumbled bacon, and serve immediately. ¹equal parts cornmeal and flour, a smidge of salt and sugar and double that smidge of baking powder. My Recipe Notes: Could use a little liquid Use less bacon fat, sub some butter/oil ******************************************************** pdf attached