A delicious blend.
There is a place in Panama City Beach that I have eaten at so many times. It's called Schooner's. It's known for a good time with good food and for being directly on the beach. In fact, you can walk to put your name on the list, get a drink from the bar, take off your shoes and walk right onto the beach while you wait. While I have many great memories at this place, I cannot fully remember the appetizer dish that I had there way back in high school; however, I do remember it being absolutely fantastic. It was stacked with tomatoes, black eyed peas, bacon and corn as far as I can remember. I can't recall the rest. So, I tried to recreate it with my own twist, and I am beyond glad that I did. I have no problems with a vegetarian meal whatsoever, but you can easily sprinkle some bacon pieces on top and enjoy!
Ingredients
1 tbsp olive oil
1/2 head of cabbage (sliced or roughly chopped)
2 ears of corn (kernels cut off cob)
1 tbsp apple cider vinegar
1 large tomato (sliced)
2 servings black eyed peas (cooked)
salt and pepper to taste
fresh green onions (chopped)
Directions
Step 1
Sautee the cabbage and corn in the olive oil in a skillet. Add the apple cider vinegar, salt and pepper. Mix and cook until completely cooked through.
Step 2
Layer your plate with a slice of tomato, a big scoop of the cabbage and corn, a big scoop of black eyed peas, another slice of tomato and one more scoop of cabbage and corn. Top with fresh green onions.
Serves 2
Nutrition Facts
Calories: 435 Carbs: 75g (Net Carbs: 55g) Fat: 9g Protein: 21g
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