Something I’ve been wanting to do lately is expand my side dish selection, in my own home and on my blog as well. I’m a huge fan of sweet potatoes, side salads, and carrots. But you can’t just live off that forever, at least not without wanting to keel over from being so ridiculously bored.
One of the ways I thought I would expand my horizons is by picking up some vegetables each week that I don’t usually choose. Two weeks ago I chose cabbage for the first (of many) times. I don’t even like cabbage! Or I guess I didn’t…I do now! Turns out I’m just not much of a fan of raw cabbage…cooked up its delicious!
Cabbage has some health benefits too of course so I am glad to be able to enjoy it now. Cabbage has sulfur in it, which is one of the main beauty minerals in the nutritional world. If you want beautiful skin eat lots of sulfur rich foods! Some other foods high in sulfur include onions, which are also in this recipe, and egg yolks, which is what I have been eating it with! I swear my skin is looking nicer already, but that may just be completely in my head. Just let me have this one, k?
This is a dish you can throw together in a few minutes and reheat all week if need be. I ate it for breakfast with eggs 4 days in a row. With a bit of bacon added in for good measure, of course!
- 1 head green cabbage, shopped into thin pieces
- ½ medium white onion
- 1 tbsp duck fat
- ½ tsp Himalayan salt Salt
- sprinkle or two of pepper
- Garlic Powder
- Chop the cabbage into thin strips. Chop the onion into thin strips as well.
- Heat a large pan over medium heat and melt the duck fat. Throw in the onion and cabbage and season with the spices.
- Cook, stirring occasionally, until the cabbage becomes soft, and the whole mixture gets a little bit of browning. If you need it to cook more quickly, I suggest placing a lid on top for much of the cooking, and removing it near the end to allow some browning to occur on the cabbage. As is, this should take 15 – 20 minutes.
- serve and enjoy!
Like I said, this also tastes really good with a bit of bacon stirred in as well. If you do that, I suggest cooking the bacon first, then cooking the cabbage in the grease left behind by the bacon (omit the duck fat in this case). Chop up the bacon and add it back in after the rest is done cooking. SO GOOD. One of my instagram buddies suggested that to me and it is delicious!
This is good beside of many dishes. Like I said, I like it with eggs for breakfast, or I think with meatloaf it would be very comforting and complimentary! I would eat this with pretty much anything though.
I hope you enjoy!
What is one vegetable that you’ve changed your mind on?