Top of the mornin’ to y’all!
Happy St. Patty’s Day, and, more importantly, HAPPY BIRTHDAY TO MY FABULOUS, GEM OF A MOM!
To the lady who has been my #1 cheerleader for the past 27 years, who single-handedly planned my wedding, who hopped in a U-Hual and drove halfway across the country with me, who is going to be such a STELLAR grandma it’s not even funny…seriously, if you don’t know this lady it’s your loss.
In her honor, I could make a lot of dishes today that reflect her favorites (and mine…we do share much of the same genetics after all), such as pan-seared scallops, roasted beet salad, lemon anything, yet I know how she is celebrating her big birthday/St. Patty’s day today: CABBAGE.
Possibly one of the most underrated, under-appreciated vegetables out there, cabbage is the overlooked, bulky cousin to the ever popular brussel sprout.
And sure, cabbage can be tasteless, and sure, cooking it can make your house smell like straight up farts (just sayin’).
But when done right, which means bacon is incorporated in some way, shape, or form, cabbage can be one of the most delicious, succulent vegetables EVER.
So, in honor of BOTH the cabbage-crazed Irish AND my cruciferous-loving mother who I guarantee you will be eating cabbage today anyways, I present y’all with a stupidly easy recipe for braised cabbage.
If you’ve never made cabbage at your house because you, too, find it unsexy and stinky, this is your gateway recipe to change your mind.
Come on, at least give it a try. What have ya got to lose?
So cabbage….most of you would put cabbage at the bottom of your preferred vegetable list.
Sure, we can shred it and drown it in vinegar and mayonnaise to serve alongside BBQ. And while I appreciate and love cole slaw like any BBQ-loving southern girl out there, I know cabbage can be so much more than a chilled backyard side dish.
Sautee up a few pieces of bacon, preferably the golden standard, THE KING, The Mac Daddy of Bacon, Benton’s bacon, toss in your shredded cabbage and a little more salt, then let it all bubble together in a magical love Jacuzzi of bone broth for half an hour (yes, your kitchen may smell a little…well…gaseous, but hey, that’s just part of life…everyone does it after all). What you will be left with, what it cooks down into, is a tender, smoky (thanks bacon), flavor-packed side dish that you will wonder how you made it so far in life without!
Not only is my braised cabbage a first class ticket to yumtown, it is healthy. I know, bacon makes something unhealthy, but I only had one piece of Benton’s in my recipe, which is like two normal pieces of bacon. And in case you need a quick nutrition refresher, 2 pieces of bacon=about 100 calories. So call off the calorie patrol, because this side dish is still pretty has some nutritiously redeeming qualities.
Cabbage rocks because:
Want a way to really get festive with this recipe? Serve it with a fried egg and some corned beef. You will NOT be disappointed. I promise. Pinky promise. Double pinky promise.
If you were wondering how in the world to celebrate St. Patty’s Day that doesn’t involve Guinness or haggis (I like to have a full stomach, not eat someone else’s) or McDonald’s Shamrock milkshakes (please don’t), look no further! My way is cheap, healthy, easy, AND is a fantastic way to double celebrate St. Patty’s Day AND my mom’s birthday. Golly, because who doesn’t love multitasking?
Have a wonderful Friday y’all, and I may see you tomorrow, or I may be busy having a child…either way, be well, and please don’t drink any green beer today. If you do, just tell me it's green juice.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!