Real Food, Gluten-Free, Dairy-Free, IBD-AID (Phase III), Paleo, AIP, Whole30
In an effort to achieve a high level of nutrient density, we eat a lot of vegetables. A ton. At each meal, even breakfast, I strive to serve 75% veggies, and 25% protein/fat/fruit. Because of this, I am always looking for a new way to prepare vegetables.
Cabbage was not a vegetable that we ate frequently (other than sauerkraut, our go to probiotic food). A quick overnight trip to Chattanooga changed our family’s affinity for cabbage.
After visiting family in Texas, we decided to change our route back to Michigan and swing through Chattanooga where my husband spent his high school and college years. Our first stop was lunch. We chose Public House for it’s downtown location, varied menu, and fantastic reviews. We were not disappointed.
When choosing sides, my husband selected the “Braised Cabbage with Bacon,” mostly because bacon was in the title. He was blown away. He had me taste it too. I probably ate half. And then I came home determined to figure out how to recreate what we devoured there.
Not only is it savory and nourishing, braised cabbage is a super easy veggie side to prepare. You can make this with regular, thin sliced bacon, but we have found that we like it better with a nice thick slab that I can cut into hearty cubes. Lately, I have been using Pete’s Paleo Bacon for this recipe. Whatever bacon you choose, look for a quality meat source. Pastured pork has many health benefits over conventionally farmed pigs. See this article from Paleo Leap for more pork related nutrition information.
Southern Braised Cabbage
Notes
I usually serve this in a bowl or cup as it is deliciously juicy and will run all over a plate.
Ingredients
- 1/2 pound bacon
- 1 small head green cabbage
- 1/4 cup water
- Celtic Sea Salt
Instructions
- If working with a block of bacon, cut into 1/2 inch cubes. If the bacon is pre-sliced, cut the slices across the grain to create bacon pieces that will break apart in the pan.
- Place the bacon into a soup pot and cook until done.
- While the bacon is cooking, rough chop the cabbage into 1-1 1/2 inch cubes. Wash and shake dry.
- Add the cabbage to the soup pot when the bacon is done.
- Quickly stir the bacon into the cabbage.
- Add the 1/4 cup water and move the cabbage around the bottom of the pot to pick up anything that browned and stuck to the pan.
- Salt to taste. I'd start with a teaspoon, but we like things salty.
- Once everything is incorporated, put a lid on the cabbage.
- Bring to a bubble, and turn down to a simmer.
- Let the cabbage cook for thirty minutes or so.
- The cabbage is done when it is a bit translucent and it is soft rather than crunchy.
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