My best friend flew in late last night and I needed something quick to feed her for breakfast before she hopped her train north. I’ve also been on a cabbage kick – it’s a winter veggie and it’s best to eat veggies that are in season locally. They have the nutrients that your body needs to help you cope with whatever season you’re in. Sauteed cabbage is sweet and delicious and filling – especially when coupled with a protein. This morning, the protein came by way of salmon. Always a win in my book!
I tend to cook my cabbage in some way before I eat it and never ever eat it raw. For those who have thyroid health problems, namely hypothyroidism, it is best to avoid raw cabbage as it brings thyroid hormone levels down even more. I like avoid that and still get the vitamins A, C and K, phytonutrients (which act as antioxidants) and lots fiber, folate, calcium and potassium my body needs. Basically, cabbage is a powerhouse and one that I would rather not miss out on!
- 1 head green cabbage, shredded
- ½ medium onion, diced
- 2 tbsp bacon fat
- pink salt and pepper to taste
- a splash (about 1 tsp) raw apple cider vinegar
- In a medium skillet over medium heat, melt the bacon fat and add onion.
- Saute until onions are almost translucent and add cabbage.
- Add salt and pepper and vinegar and saute for about 10 minutes, stirring often.