My kiddo is a huge fan of fried cabbage - it's one of the foods she ALWAYS eats when it's served. We were having this with our breakfast this morning and she said, "Mmmmm, I like warm cabbage, Mum!!" Sweet girl.
This dish is called Fried Yellow Cabbage because it contains the beautiful natural-dye, turmeric. I'm always looking for ways to add more anti-inflammatory foods into our day and this vibrant rhizome is one of my faves.
The recipe also contains kelp granules - a great source of iodine, a mineral often depleted from our soils here in the prairies. A deficiency of iodine is linked with hypothyroidism - a common health concern that's on the rise. Iodine is also found in other seaweeds, sea veggies and seafood. There's a link to the kelp granules in the recipe ingredients, but it's also available at Nutter's or any health food store.
This recipe is awesome tossed with cooked ground beef as a skillet supper - but it's also delicious alongside any kind of grilled meat (or veggie protein). We had it with side pork and roasted sweet potatoes for breakfast this morning, and ground beef last night.
Ingredients:
1 tbsp lard
1/2 medium-sized head of cabbage, chopped into strips
1/8 tsp turmeric
1/8 tsp kelp granules
sea salt, to taste
squeeze of fresh lemon juice
2-3 pieces of proscuitto (optional)
Directions:
Heat lard in a medium-sized frying pan on medium heat.
Add cabbage, turmeric, kelp flakes and sea salt, and stir to combine.
Cook on medium heat for 3-5 minutes until cabbage is warmed through.
Turn down heat to medium-low, stirring the cabbage every few minutes until it's cooked through, 8-12 minutes.
Once cabbage is cooked through, give it a squeeze of fresh lemon juice. (I used the juice of 1/2 a lemon but I LOVE lemon. A small squeeze just freshens it up a bit - do it to your tastes!)
Set cooked cabbage in a bowl to the side.
Place proscuitto pieces in the frying pan and cook on medium heat for 30 seconds to 1 minute on each side. (You can also throw them on a plate in the microwave for about 1 minute until they crisp up.)
Let the proscuitto cool until you can comfortably handle the pieces and finely chop them with a knife or scissors. Top the cabbage with the fried proscuitto and enjoy!
*This recipe can be made AIP compliant by using a gluten-free proscuitto that doesn't have black pepper as an ingredient.
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