If you are still looking for a side dish to add to your Thanksgiving or holiday meal this is a delicious one. It only calls for a small amount of ingredients and requires minimal prep and cook time. The combination of the bacon with the toasted pecans adds such great flavor to the cabbage. The Thanksgiving meal can often be heavy on the starchy vegetables so this would be a great way to change it up.
- 6 slices of bacon, diced
- 2 cloves garlic, minced
- 1/2 small head red cabbage, thinly sliced
- 1/2 small head green cabbage, thinly sliced
- 1/2 teaspoon freshly ground black pepper
- pinch of coarse sea salt
- 1/2 pecan halves
- In a large saute pan over medium-high heat, cook the bacon until slightly crispy, then remove and set aside. Leave the rendered fat in the pan.
- Return the pan with the bacon fat to medium heat and add the minced garlic and thinly sliced cabbage. Sprinkle with the pepper and salt, stir, and cook until softened and reduced, about 15 minutes. Be sure to stir it every few minutes so it cooks evenly.
- When the cabbage is nearly done, toast the pecans in a small skillet over medium heat for 4 to 5 minutes, until they are slightly browned and aromatic.
- Once the cabbage is done, add the pecans and cooked bacon to the pan with the cabbage and mix well before serving.
Taken from The Paleo Kitchen by Juli Bauer & George Bryant