wahts drunken cabbage?

I take a large head of cabbage, core it, wrap it in foil leaving the top open, core pointing up, fill hollow core with salt, pepper, garlic and minced onion. Take room temperature beer and start pouring it in. One large head will drink about 2/3rds of a can (the rest is for you). Wrap everything tight, add a 2nd layer of foil and toss it in the outskirts of the fire for 1 hour 15 minutes. Roll it around occasionally.

Heaven.

I take a large head of cabbage, core it, wrap it in foil leaving the top open, core pointing up, fill hollow core with salt, pepper, garlic and minced onion. Take room temperature beer and start pouring it in. One large head will drink about 2/3rds of a can (the rest is for you). Wrap everything tight, add a 2nd layer of foil and toss it in the outskirts of the fire for 1 hour 15 minutes. Roll it around occasionally.

Heaven.

My Carne Guisada is always a deer camp favorite

Brown several pounds of cubed venison in a skillet with some bacon grease. Add seasoning salt (sparingly) and black pepper, garlic, cumin, and camino. Once the meat renders it's juices add a can of rotel tomatoes and a can of water and one chopped sweet onion. Reduce heat to a low simmer and cover. Stir to keep from sticking.

At this point you can place everything into a crockpot if you like. I cook it for about 4-6 hours until the meat is falling apart. Add water as necessary to keep it a thick stew like consistency.

Once the meat is falling apart add Fiesta brand (from HEB) Carne Guisada seasoning. The stew will thicken and it's ready to serve with tortillas.

If you like it extra spicy then add Rotel with Habeneros or you can add jalapenos, red pepper or other spices.