Friday, 25 September 2015

Fried Cabbage and Bacon

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I know. It's so easy, it's hardly a recipe. But the results are incredible. 

Golden chunks of smoked bacon. 




Slightly browned savoy cabbage leaves, fried in the bacon fat until cooked through and tasty. 

That's basically it, apart from a bit of spring onion for sweetness and flavour, and a pinch of salt.




This beautiful side dish feels Christmassy to me (maybe it's the red (ok, pinkish) and green) but it's great anytime, especially with roast chicken or white fish. Or just as it is, for breakfast. I always keep a bag of frozen cabbage in the freezer for moments like this. 

Salty, earthy, sweet, crispy. INCREDIBLE. 

To make it, just dry-fry 200g bacon lardons in a large frying pan, to render down some of the fat and when it's just starting to turn golden and crispen up, add a couple of big handfuls of cabbage leaves (I use frozen) and 2 chopped spring onions. Give it all a stir and stir-fry until the cabbage wilts down and turns glossy and preferably with a few browned bits, which give it the most incredible flavour. You shouldn't need any extra fat as you're rendering down the fat from the bacon. Season with a pinch of salt and serve straight away. Serves 2. 

Looking for more AIP compliant recipe inspiration? Check out The Best of AIP 2015 ebook from Sarah Ballantyne, The Paleo Mom. It includes 200 recipes from bloggers in the AIP community (me included!) as well as AIP information to help keep you on track. Find out more here. 





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