Thursday, September 8, 2016

Maple Glazed Cabbage with Bacon {adaptable paleo, gluten-free, salicylate-free}






Cabbage. The word doesn’t exactly bring up images of high cuisine. Nor is it especially exciting. And yet, if you participate in Community Supported Agriculture (CSA) like we do, cabbage is the order of the day—literally. It came into season a few weeks ago, and since then, we’ve had more cabbage than we know what to do with. I mean, really, there’s only so much coleslaw one can tolerate in a lifetime. I think we reached that limit after the first bowl. A new spin on an ordinary (somewhat tasteless) vegetable was needed. And this recipe fit the bill. 

As luck would have it, cabbage is an excellent vegetable for the autumn season. Who knew? According to Traditional Chinese Medicine, the flavor of cabbage falls in the category of pungent. Since we tend to carry excess heat from summer, and extra dampness during autumn, pungent foods are an excellent tonic to keep the body in harmony throughout seasonal change. In truth, we really should stay away from sugary foods during this time as they encourage dampness. I’ve only used a light touch of maple syrup here so not create an imbalance.  

The sweetness of the maple complements the saltiness of the bacon nicely. Whereas the cabbage works well with just about anything with flavor. This dish pairs happily with a hearty soup or stew—just in time for those blustery autumn days. 





Maple Glazed Cabbage with Bacon

Yield: Serves Two

*As always, by choosing local and organic edibles as much as possible, you help support the health of your body and community.

Ingredients

2 T pastured butter {or substitute coconut oil for paleo}
1/2 head white cabbage, thinly sliced into ribbons
1    small red onion, chopped
1 T maple syrup
4    slices turkey or pork bacon {nitrate, hormone and antibiotic-free}
1/4 teaspoon freshly grated nutmeg {omit if salicylate sensitive}
Celtic or Himalayan sea salt to taste

Method

Heat a large, heavy bottom fry pan over medium heat. Add bacon and cook 4 minutes each side. Remove from heat and place bacon on a paper towel lined place. Set aside. Next, add butter and red onion. Slightly caramelize the onion over medium-low heat for 10 minutes. Now it’s time for the cabbage—add it to the pan and toss lightly with the butter and onions. Cook for about 6 minutes until soft. Remove from heat and mix in nutmeg and salt. Divide between two plates and crumble the bacon over the top. Serve warm.


"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."

                                                                                                                  —Elizabeth Lawrence





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