I rarely share recipes here because a) I always screw them up; b) I tend to cook basic foods and think it might be boring to everyone else.
This week, however, I made something that I really, really liked. I have been trying to get my veggie intake up more, and picked up a cabbage at the grocery store. I seriously can’t remember the last time I cooked cabbage – maybe 3 years ago? It’s just not a vegetable on my radar.
Sauteed Cabbage
Makes 4 generous servings
- 1 large head of cabbage
- 5 cloves of garlic, minced
- 4 slices of nitrate-free, uncured bacon, cut into pieces (really any bacon will work, this is just what I use)
- pinch of sea salt
- dash of pepper
In a large skillet, cook bacon until about 90% done.
Wash cabbage, remove outer leaves, and chop into pieces (however big you’d like – you can shred it or leave it large as I did. Smaller pieces cook faster) – add to the pan with the cooking bacon.
Sprinkle some sea salt over the cabbage and cover with a lid. This allows the liquid in the cabbage to “steam” it. Stir cabbage occasionally, making sure to keep the bacon rotating. Add pepper (however much as you’d like). You may need to add some more water to create more steam. Just add it and cover the skillet again.
When the cabbage is nearly done, add the minced garlic. Stir, and cover again for about 2 minutes, or until done. You don’t want to overcook the cabbage – make sure it still has a little crunch and isn’t mushy.
Wash cabbage, remove outer leaves, and chop into pieces (however big you’d like – you can shred it or leave it large as I did. Smaller pieces cook faster) – add to the pan with the cooking bacon.
Sprinkle some sea salt over the cabbage and cover with a lid. This allows the liquid in the cabbage to “steam” it. Stir cabbage occasionally, making sure to keep the bacon rotating. Add pepper (however much as you’d like). You may need to add some more water to create more steam. Just add it and cover the skillet again.
When the cabbage is nearly done, add the minced garlic. Stir, and cover again for about 2 minutes, or until done. You don’t want to overcook the cabbage – make sure it still has a little crunch and isn’t mushy.
Voila! Quick and easy and very few ingredients. Super yummy.
Here’s the nutrition info:
Hi there! I’m Emily, aka Skinny Emmie, a thirty-two year old weight loss blogger, fashion lover, social media marketer, and writer. I’m on the journey from 455 pounds to healthy. 
