Fried cabbage with bacon mustard cream sauce
This recipe for fried cabbage with bacon mustard cream sauce is adapted from my favorite recipe site: Cooks Country/America's Test Kitchen. It's so good that I pay for a yearly membership. I became hooked on them during a girls trip to Florida a couple of years ago. After a fun day in the sun, eating great food (of course), walking, etc., we'd chill out with a glass of wine in the evening and watch Cooks Country. We loved their “normal” hosts/chefs who didn't wear shirts with their chests falling out the top, the peaceful country backdrop, and how most recipes are easy enough for anyone to try out. I also love how well-tested the recipes are, and that almost every single thing I've tried comes out delicious. Kent and the kids were thrilled when I came home from that trip wanting to try a bunch of new dishes!
Often, however, I do have to tweak the recipes.
It's not even tricky to make them healthier! Usually it's just a simple swap using ‘this' instead of ‘that'. For example, if the recipe calls for vegetable oil (come on, we're not still in the 1980's!), I just use avocado oil; or for salads I'll use a combination of olive oil and avocado oil. If it's a deep fried dish, I'll use lard or beef tallow. In the recipe below, I used bacon fat instead and wow is it ever goooood! If a recipe calls for corn syrup (seriously people?!), I'll replace it with real maple syrup and it always comes out great. I'll also substitute organic ingredients here and there too, depending on what it is.
So for this recipe, fried cabbage with bacon mustard cream sauce, I've made a few healthy tweaks, and also made a LOT more sauce than theirs called for.
I could drink this sauce it's so good, and since it's low-carb and full of healthy fats, you can make this as often as you'd like!
Fried Cabbage with Bacon Mustard Cream Sauce
Ingredients
Fried Cabbage:
- 1 large green cabbage, chopped
- 2 Tablespoons bacon fat
- 1/2 teaspoon sea salt (more to your taste)
- 1/4 teaspoon pepper (again, add more if you'd like)
Bacon Mustard Cream Sauce:
- 6-8 pieces fried bacon, chopped
- 2 Tablespoons bacon fat (use avocado oil or ghee if you don't have enough bacon fat)
- 6 Tablespoons apple cider vinegar
- 9 Tablespoons cream, NOT ultra-pasteurized, read more about that here (sometimes called "whipping cream" or just "whole cream"--raw cream is best!)
- 3 Tablespoons dijon mustard
- More salt and pepper to your taste preference
- 1 Tablespoon fresh parsley, chopped, this is optional, but good if you have it
Instructions
- Cook the bacon until crisp, crumble and set aside. Use the bacon fat for the following...
- Fry cabbage in bacon fat until mostly browned and crispy, I use my favorite pan for this! Keep an eye on it so it doesn't burn. Add more bacon fat (or avocado oil) if needed. Sprinkle with salt and pepper. (See recipe notes below for another way to cook the cabbage.)
- While the cabbage is frying, make the sauce. Whisk all of the ingredients (except bacon & parsley) together in a separate pan. Cook 2-3 minutes or so until it starts to thicken just a bit. Keep on low so it stays warm while you finish the cabbage.
- Serve the sauce over the cabbage, add bacon pieces and optional parsley on top and enjoy!
Notes
More you might like:
- Learn to care for your family's health issues safely and naturally! Check out my homeopathy self-study class:
- Have you gotten a copy of my books yet? (If so, thanks so much for your support!) Scroll down at this link to find them both. If you could leave me a review there I'd be so grateful, because it truly helps!
Sarah says
Nom nom nom… I am getting recipe ideas. Thank you!!