So I went to the Farmer’s Market this weekend and picked up some white and purple cabbage. My original intent was to make coleslaw to top over some grass fed burgers, which I did, but I had so much cabbage left over that I needed to use it up. This recipe brings back memories of when I was a child and my grandma would make it. The house smelled just like grandma’s when I was making it too. Of course, I never liked this as a child, but for some reason, it turned out amazing and I loved it! My husband also gave it rave reviews. So here it is:
2 tbsp grass fed butter (I use Kerry Gold)
2-3 slices of Nitrate/Nitrate free Bacon (I used Applegate Farms)
1/2 cup of chopped onion
4 cups of freshly shredded cabbage (I shredded carrots in it too)
1 tsp Apple cider vinegar
Pepper (no need for salt with the bacon)
Make your bacon according to package instructions. When done, chop into pieces and set aside. Saute the butter and onion for a few minutes, add the bacon and vinegar. Add the cabbage and heat on low covered for 20-25 minutes, stirring occasionally. Eat and enjoy!