Old World-style “Bacon and Cabbage” actually consists of a trifecta of ingredients: boiled bacon (or smoked shoulder), boiled cabbage and boiled potatoes. It’s usually served with a whole-grain mustard sauce or a white sauce, consisting of flour, butter, milk and parsley.
Cabbage is a nutrient-dense super food. A rich source of antioxidants, cabbage has anti-inflammatory and anti-cancer properties. It’s low in calories, high in fiber and a good source of vitamins K, C and A, potassium and absorbable calcium. Regular consumption of cabbage supports digestive health and heart health.

As we transition into spring, cabbage also has cleansing benefits; it’s high in glucosinolates, sulfur-containing compounds that convert to isothiocyanates, which helps improve the body’s detoxification system. Ideally, cabbage is a cruciferous vegetable that you eat often. If it’s not, the addition of bacon may make the idea of eating cabbage more palatable to kids and fussy adults!

While I enjoy bacon on occasion, I will admit that I’m not a fan of the common cabbage. In my revisionist, stripped down version of Bacon and Cabbage, I substitute the sweeter and more delicate-tasting Napa cabbage for regular cabbage. And I braise the cabbage rather than boil it. I use organic, nitrate-free bacon and omit the potatoes. And no mustard sauce or white sauce. Simple, but delicious and satisfying.

Bacon and Cabbage 2.0

2-1/2 to 3 pounds Napa cabbage, end discarded
6 slices of organic nitrate-free bacon
6 cloves garlic, thinly sliced
2 tablespoons rendered bacon fat, olive oil or duck fat
Celtic sea salt, to taste

To prepare cabbage (CLICK HERE FOR “HOW-TO” VISUAL):
Peel individual leaves from the Napa cabbage, leaving each leaf intact. Wash well and place cabbage leaves in colander. Stack 4 or 5 cabbage leaves together, shaking off any excess water. Julienne, by cutting crosswise into 1/2 inch slices down the length of the stacked cabbage leaves. Place julienned cabbage in a large bowl and set aside.

To cook:
Place bacon in a Dutch oven over medium heat, turning frequently, cooking about 2 to 4 minutes. Transfer to a plate and set aside.

Leave the rendered bacon fat in the Dutch oven (there should be about 2 tablespoons; if you don’t want to use bacon fat, you can also use olive oil or duck fat). Heat the fat over medium heat; when hot (but not smoking), add the garlic, stirring about 30 seconds. Add the Napa cabbage, making sure all the cabbage is coated with fat. When the cabbage begins to stick to the bottom of the pot slightly, add 1/2 to 1 cup of water,  as needed. When the mixture comes to a boil, reduce heat and simmer about 10-15 minutes or until cabbage is cooked through.

Using a slotted spoon, transfer cabbage to a serving dish. There will likely be residual cabbage juice—I usually pour into a mug and drink it! Lightly season cabbage with Celtic sea salt. Crumble bacon over top.

Enjoy!

For sustained energy, I eat protein, fat and fiber at every meal. And this particular combination—sardines, avocado and braised Napa cabbage—fits the bill. It’s a quick brown bag lunch to “assemble” since I usually make the braised Napa cabbage a day or two in advance.

While I’m not a fan of the common cabbage, I love Napa cabbage, which does not smell or taste “cabbage-y”. Its cylindrical-shaped head of tightly packed leaves are longer, softer, mild-tasting and almost sweet when cooked. Napa cabbage is also budget-friendly ($1.29 / pound where I shop), filling and delicious. Bonus: it’s listed as #4 on the Environmental Working Group’s “Clean 15” list of produce least likely to hold pesticide residue.

Also known as Chinese cabbage, Napa cabbage is in the brassica family that includes broccoli, kale and Brussels sprouts. It is an excellent source of vitamin K (beneficial for healthy blood clotting); vitamin C (great for boosting immunity and for fighting inflammation); vitamin B6 (helps detoxify the liver and supports the brain and nervous system); and folate (key in the production of red blood cells and in supporting heart health and the nervous system). It’s also packed with cancer-fighting antioxidants and loaded with fiber, which helps stabilize blood sugar and optimize elimination.

Here is my fast and tasty brown bag lunch “recipe” that keeps me on even keel through the afternoon.  For the record, I always pack my lunch in a Pyrex glass container—here’s why.

Drain 1 tin of sardines (packed in water; I like this brand) and place sardines in a 16 oz glass container.

Add one-third to one-half of a ripe avocado: roughly dice avocado and layer on top of sardines.

Add 1 to 2 cups (whatever will fit) of braised Napa cabbage (see recipe below) over the avocado.

Drizzle with a quality extra-virgin olive oil and lightly sprinkle with coarse-ground Celtic sea salt.

Place a piece of parchment paper over the container; now put the lid on the container. (The parchment paper ensures a tighter seal).

Enjoy!
 

Braised Napa Cabbage

 
3 to 3-1/2 pounds of Napa cabbage, end(s) trimmed off and discarded
4-6 garlic cloves, thinly sliced
2 tablespoons extra-virgin olive oil or duck fat
1/2 to 3/4 cup water, or, as needed)
Celtic sea salt to taste

Peel the cabbage leaves from the base (try to keep each cabbage leaf intact). Place all the leaves in a large bowl. Add water to cover. Wash leaves well, drain, and place all cabbage leaves in a colander or salad spinner.

Stack 4 to 5 cabbage leaves on top of one another.

To julienne: slice through the stacked cabbage—apx. 1/4-inch thickness—down the length of the stacked cabbage.

Place all julienned Napa cabbage in a large bowl.

To cook: Heat 2 tablespoons of olive oil or duck fat in a Dutch oven or large heavy-bottomed pot over medium-high heat. When olive oil or duck fat is hot—but not smoking—add garlic and stir quickly, about 30 seconds. Add julienned Napa cabbage, stirring well to coat with olive oil or duck fat, about 3 minutes. When cabbage begins to stick, add 1/2 cup water (or more water, as needed). Let the mixture come to a boil; reduce heat to low, cover and cook another 10-15 minutes until the cabbage is soft. Lightly sprinkle cabbage with Celtic sea salt. Remove cabbage with a slotted spoon and serve.

Note: During cooking, Napa cabbage can release a lot of water. That’s fine. Since nutrients leach into water, I like to drink warm Napa cabbage “juice”, which I find slightly sweet-tasting, soothing and detoxifying.