This has been a busy food week at our house. Fall harvest time. I got a crazy huge cabbage and many other beautiful things from our CSA this past Tuesday. The cabbage was the only thing that had me flummoxed. Embarrassing to admit but I’ve never made anything with cabbage. I like food made with cabbage, I just haven’t ever made any of it myself.
My goal this week was to use the cabbage. Creating obtainable goals is one of the keys to happiness ; )
I didn’t have to look hard or far, my 30 Day Guide To Paleo Cooking had just the recipe I was looking for, Cabbage with Onions and Apples. I wanted something with apples. After having made this and eaten it with my eggs for breakfast I’m renaming it Breakfast Slaw. YUM! That pretty much sums it up. So yum that I bought a second huge head of cabbage at the farmers market on Saturday and made it again.
I had with eggs. My husband put it in his bone broth and had a breakfast soup. He told me it was his new favorite breakfast soup and I believe him. We are going to have it tonight as a side dish with the pork spare ribs we have cooking.
One large head of cabbage with two apples and 1 yellow onion was enough to fill two large glass baking dishes. Once it’s all cooked I was able to combine both dishes into one. This was nice, it made it a lot easier to store in the refrigerator.
The recipe says it serves 4. I think mine made at least 6 servings maybe 8. I guess it depends on how much you eat and it is easy to eat.
The recipe I used came out of The 30 Day Guide to Paleo Cooking by Haley Mason and Bill Staley. This is a great book and there are many recipes that I love and use. If you’re looking for a new cookbook for easy weekday meals definitely give this book a look.
Here’s the recipe:
Ingredients:
- 1 head of green cabbage, shredded (I sliced it up with a big knife)
- 2 green apples, cored and thinly sliced (I used 1 green and 1 red)
- 1 small yellow onion, thinly sliced (I used a large yellow onion)
- 2 tablespoons duck fat (I used Ghee)
- Salt and Pepper to taste
Method:
- Preheat your oven to 400 degrees
- Place the shredded cabbage in a large baking dish (or two if necessary ; )
- Top the cabbage with the sliced onion and apples
- Season with Salt and Pepper
- Top with dollops of cooking fat
- Cover and place in the over for 5 minutes (I forgot to cover)
- Remove after 5 minutes and stir it all up. You want to combine the fat with all the veggies and apples
- Place back in the oven, and bake for an additional 45 to 60 minutes. Stir every 20 minutes to prevent the surface from burning.
I honestly can’t remember if I covered this dish the first time I made it. I probably did because I do like to follow directions. I definitely did NOT the second time I made it only because I didn’t really look at the recipe. Oops. Both batches came out excellent so I guess you can cover or not cover whatever works for you.
Some other fun things going on with fall harvest food:
Persimmons! I had never had or even heard of a persimmon before moving to California. Everyone around me has huge Persimmon trees. We love them so much I think we are going to plant one in our yard. Persimmons are like candy if you dehydrate them. We’ve already dehydrated two batches (about 15-20 persimmons) and unfortunately eaten most of them – super sweet, eek.
I hope you are having a fun fall and finding new foods to experiment with. Diversify the diet. Another one of my (always) goals.
Eat Well, Feel Good, Have Fun!!
I’m Amy a board certified holistic nutritionist, certified functional nutritionist and lifestyle practitioner and certified Life Coach. I help women in midlife understand the changing needs of their body so that they can stop dieting and lose weight permanently. At 56 I live what I teach. Don’t believe the story that your best years are behind you. They are not. Your best years are just starting!