Cabbage has never been one of my favorite vegetables. I know, it’s basically sacrilege for a southerner to not like coleslaw. But it often has a rubbery texture and bitter taste that can be off-putting even to people who aren’t normally “picky eaters”.
As I learned more about cooking in general and produce specifically, I began to realize that those faults weren’t so much a problem with cabbage but with the way it had always been presented to me. Like most crucifers, cabbage is incredibly healthy, but it ages poorly. After harvest, it will rapidly grow more bitter and rubbery with each passing day. It’s best served as fresh as possible, while it still has a crispy crunch to it and a flavor that hasn’t soured.
Fresh cabbage makes for a great vehicle for whatever flavor you like, not just slaw or sauerkraut, but as a wrap, salad, or even in smoothies. This particular recipe for Cabbage Wedges embraces an AIP-friendly seasoning trifecta: lemon, garlic, and bacon. With just a handful of ingredients and a super simple prep, it’s one of my favorite side dishes any time of year.
- 1 head cabbage, quartered
- ¼ cup lemon juice
- 2 cloves garlic, minced
- 4 slices bacon, cooked and crumbled
- ⅛ teaspoon sea salt
- Preheat the oven to 400 degrees F.
- Place the cabbage wedges on four separate sheets of aluminum foil large enough to fold over them.
- Drizzle each with equal parts lemon juice, garlic, bacon, and salt.
- Fold each wedge up into a package with the foil sealed on top.
- Bake for 25 minutes, then serve hot.
2 comments
This is an easy to make an exceptionally delicious recipe! I purchased this beginner book to understand the benefits of Paleo Dieting. Keep the good food coming Christina!
While this recipie looks very yummy, it’s my
Understanding that autoimmune sufferers need to avoid garlic, echinacea, sprouts and other immune stimulating foods. Garlic is a lupus and UDCT flare trigger.