Thursday, December 9, 2010

Heavenly cabbage

This has lately become one of my very favorite winter side dishes. Cabbage cooked with pastured bacon fat (or lard) and chicken broth, and served with butter, is incredibly delicious. And since pastured pork fat is super high in vitamin D it's an excellent choice for winter!

I recently saw a traditional Norwegian recipe for cabbage and mutton that called for half a head of cabbage per person! Maybe their heads of cabbage are smaller than what we have here, though honestly if the cabbage is really good you could probably eat quite a bit of it. This recipe is based on the premise that each person will eat about 1/4 head of cabbage, so make sure you get a nice-sized one.

1. Place a large pot over low heat and add several tablespoons pastured bacon fat (or lard).

2. When fat is beginning to sizzle, add the right number of well-washed (or peeled) potatoes for your family, sliced thinly in 1/4" slices. Saute potato slices in fat, adding more as needed. Season with a sprinkling of unrefined sea salt.

3. As potatoes are cooking, remove the outer leaves from a medium head of cabbage. Quarter, core, and cut in large bite-size pieces. When potatoes are beginning to brown, add the cabbage slices and stir.

4. Wash & cut up about 10 medium carrots. Add the carrots to the pot and stir. Add several more tablespoons of bacon fat or lard, as well as another sprinkling of salt.

5. Pour in about 3-4 cups of homemade chicken or pork broth; the broth should come about halfway up the vegetables. Cover tightly with a lid and allow the vegetables to simmer and steam until tender, stirring occasionally.

6. Season to taste and serve topped with raw grass-fed butter alongside pork chops, ham, or roast pork.

Bon appetit!

- Posted from my iPhone


  1. made this for dinner the other night... yum! Also made it for our church potluck and got rave reviews from dozens of folks there!

  2. Oh, and I added a couple of parsnips left over from our CSA to the mix! They add a nice touch!