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conditions. In this Bacon-Fried Cabbage and Potatoes recipe,
healthful expeller-pressed organic coconut oil (that can
withstand high frying temperatures) replaces some of the bacon
fat. Servings:
2 luncheon salads
4 side dish salads
INGREDIENTS:
- 4 slices bacon
- 2 teaspoons organic coconut oil
- 1 large potato, peeled and diced
- 1 teaspoon freeze-dried shallots
- 4 cups slaw mix or grated cabbage
- Optional: Sea salt to taste
- Optional: Freshly ground black pepper to taste
- Optional: Salt-free Bavarian Seasoning to taste
Instructions:
In a wok-style or larger skillet, fry the bacon until it's
crisp. Set aside and drain on paper towels.
Break bacon into 1/2" pieces.
Reserve 2 teaspoons of the bacon grease in the skillet, and
add the coconut oil. Bring to temperature over medium heat, then
add the diced potato. Sauté until potatoes are cooked through.
Add crushed freeze-dried shallots and stir well. Add the cabbage
along with the bacon. Fry over medium heat, stirring
occasionally, until cabbage is tender. Serve immediately.
Recipe notes:
The nice thing about Bacon-Fried Cabbage and Potatoes is that
it can be made in an
electric skillet or
electric wok -- something especially convenient for anyone
with limited mobility.
Turn Bacon-Fried Cabbage and Potatoes into a warm salad by
tossing it with a teaspoon or two of apple cider vinegar.
For low- or reduced-carb diets, substitute 1 cup of diced
cauliflower for the potato. The substitution would also make
this recipe appropriate for the
Specific
Carbohydrate Diet as well, which allows for crisp-cooked
bacon once a week.
Ingredients notes:
Bacon used was
Wellshire Farms Classic Sliced Dry Rubbed Bacon -- an
uncured, all natural pork bacon with 40% less fat, and no
nitrites, nitrates, or preservatives added. This has to be the
best-tasting bacon in the world!
Freeze-Dried Shallots |
