Bacon & Balsamic Glazed Red Cabbage
I am always on the lookout for yummy vegetables, especially when I am cooking for a crowd. I am always surprised when people say- “Oh, I don’t like vegetables.” And I say- really? Well, did you try mine? (My secret, of course, is bacon fat).
This cabbage recipe is super easy to make and perfect for fall, when there is lots of farm grown red cabbage. It goes well with almost any main dish. I have used it as a side for roast chicken, bbq chicken tacos, or on a bed of spinach greens with fried eggs on top. It’s a super versatile side dish that pairs well with almost anything due to its salty sweet finish.
1 large head of organic and/or locally grown red cabbage
2 teaspoons bacon fat** (coconut oil or grass-fed butter can be used as a vegetarian/vegan substitute)
1 teaspoon Celtic or Himalayan sea salt
¼ cup balsamic vinegar
Slice cabbage into long thin strips. Make sure to carve out the white stem at the center- it’s hard and not too yummy.
Place a large skillet (I like my cast iron one best for this) over medium flame and get it hot. Once hot, add bacon fat and let it melt.
Once bacon fat is melted, add in cabbage. Stir immediately so all the cabbage will quickly get coated with bacon fat. Add salt and mix again. Let it cook down for 3 to 5 minutes, then add the balsamic vinegar. Stir immediately.
Let cabbage cook down until soft, mixing occasionally. This usually takes about 15 minutes.
Cool and serve, or store in a Tupperware for later use.
*GF, Paleo, AIP, Nut Free, Dairy Free, Egg Free, can be vegetarian and vegan friendly
** Notes on bacon fat: I get my bacon fat from cooking bacon. I purchase nitrate free organic bacon, and after I cook it up, I pour the hot grease into a small mason jar. I stick that mason jar in the fridge and then use it as cooking fat.