Sautéed cabbage can be flavorful, nutritious and frugal. It’s a cruciferous vegetable that’s high in sulfur and aids in detoxification. When raw, it’s high in goitrogens and can impact thyroid hormone levels causing hypothyroidism. It’s best consumed well-cooked or if raw, if must be cultured as one would consume in the form of fermented sauerkraut.
When cooked in fat, it becomes more digestible. The vitamins and minerals it contains are easily digested. It also goes from having a rather bland flavor to developing a natural sweetness. Combine that with the flavors of salt and fat and it becomes a highly desirable side dish or a wonderful bed on which to lay your breakfast eggs in the morning.
So many times, folks visit a “home-cooking” type of restaurant and order cabbage as a side dish and really enjoy it. When they crave more home-cooking, they go back to the restaurant when they could easily replicate those dishes at home…with much better results due to not using non-teflon cookware (which puts fluoride into the food) or aluminum cookware and using the proper fats from better sourced animals.
This isn’t a recipe, but a method.
Let’s make some cabbage!
Ingredients: (yields 8 large servings) (time: 30 minutes)
1 large head organic cabbage cut into strips (remove outermost leaves)
4.5 T fat of choice (pastured lard, clarified butter, bacon fat, expelled pressed coconut oil or avocado oil)
1c filtered water (here)
mineral-rich salt to taste (here)
Instructions:
Remove outmost leaves and discard. Chop cabbage away from the core in sections.
About 2 inches of usable cabbage can be removed from the top of the core.
At this point, preheat a large skillet to medium heat and place in your fat.
Chop the cabbage into ribbons as thick or thin as desired. Remove the hard, outer ribs.
Put the cabbage into your heated skillet. Add in 1 cup of filtered water and cover with a lid for 12 minutes. At this point, gently mix the cabbage so all of it gets mixed into the fat. Mix every 3-5 minutes till the cabbage has been cooked for 20-25 minutes. The water will have cooked out and the cabbage will be non-watery and soft.
Enjoy!
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