The following post is a guest submission from Leslie of Redeeming Wellness.
A Cabbage Recipe and It’s Not SLAW!
Sometimes it’s just about being simple and budget conscious. Hubby and I can generally afford to eat in our favorite choice restaurants. Be it the new edgy location, the established swanky spot, or our favorite farm to table eatery, but most nights we choose to get creative, keep it simple and have nutrient-dense meals at home. So last night I pulled down the pre-marinated chicken thighs out of the freezer (I try to always have prepped meals and make them in bulk), grabbed one sweet potato to bake, and tried out a new side dish:
Braised Cabbage (with bacon)!
OOOOH, did I say cabbage? And not in a coleslaw recipe?
Awhile back I had stumbled across a braised cabbage with bacon dish and kept it in the back of my mind. On my last trip to the market, organic cabbage was available and on DISCOUNT, so I knew this was the perfect opportunity to try this new dish. I do enjoy cabbage and all the health benefits entice me to try and find new ways to enjoy it. Cabbage is a cruciferous vegetable that is a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.
Cabbage can provide you with some special cholesterol-lowering benefits if you cook it by steaming. The fiber-related components in cabbage do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw cabbage still has cholesterol-lowering ability just not as much as steamed cabbage.
Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. More than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment). The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food:
- Antioxidant Richness
- Anti-inflammatory Potential
- Abundance in Glucosinolates
I also loved how simple this recipe was to execute. I sautéed some bacon, onion AND my secret ingredient: one green apple. What makes a dish fun is the mix of savory, sweet and salty, I learned that from famous chef Anthony Bourdain. I wish you could have seen the look on hubby’s face when I told him we were having braised cabbage as a side dish. He was worried I had transformed into his granny.
To his great surprise, he couldn’t believe it! Tasty, divine, unbelievable and our whole meal maybe cost $5.00. It’s moments like these that reemphasize in my life why making healthy and delicious food at home is always worth it. So my advice to you is to keep it simple, nutrient-dense, and save your pennies for that swanky date night.
- 1 small head cabbage – loosely chopped
- 4 slices of bacon
- 1 small yellow onion
- 1 Granny Smith green apple
- ¼ cup filtered water
- Slice bacon into bite sizes and start cooking in a large skillet.
- Loosely chop/slice the onion and the green apple.
- Once the bacon is cooked, remove it and put the onion and apple in the drippings to cook.
- When the onion is almost translucent, add the cabbage and water.
- Lower the heat some, and put a lid on the pan to create a hot steamy, braised cabbage.
- Salt and Pepper to taste.
Do you have a favorite or alternate cabbage recipes? If so, leave me a comment and suggestions. I would love to hear from you!
Thanks so much, Leslie, for sharing your experience with us! I hope this is helpful to others and encourages you to take the leap and trying making your own cabbage dish!
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