Here’s a recipe that was inspired (or created from necessity) by the amount of cabbage that was delivered in my organic vege box. This dish is really flavoursome and hearty and would make a good accompaniment to lean roasted meat or a summer salad. It’s GF and DF*, and it’s great for digestion (the internet tells me that cabbage is rich in fiber, purifies the blood, destroys parasites, aids in digestion and assimilation of nutrients, and contains vitamins and compounds that may inhibit some carcniogens. But I’m a water scientist so don’t take my word for it. I haven’t had time to do the research on cabbage yet).
2 large yellow or white potatoes
2 or 3 pieces of lean bacon, diced
1 small white onion, peeled and sliced
1 teaspoon ground black pepper
1 cup GF* chicken or vegetable stock
1 tsp olive oil
Prep time 15 min. Cooking time 90 min. Serves 8.
Preheat the oven to 180oC.
Rinse the cabbage, remove the tough outer leaves, quarter it and remove the hard core. Cut the quarters into halves again and place leaves round side down in a roasting pan.
Layer sliced potato over the cabbage.
Heat oil in a pan and lightly fry bacon for 5 minutes. Add onions and ground pepper and cook until soft (about 5 minutes). Evenly distribute the bacon mixture and pan juices over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables and spoon bacon and broth over if needed.
* gluten free, dairy free