Cabbage, Kale and Bacon.. Yum!!

-

I was inspired to make this recipe from my daughter Hannah. She had made it for her family as a side dish one night (minus the bacon). I added the bacon and Leanne and I had this for lunch this week. It was sooo good, I had to share it.

I don't have an exact recipe as I just tossed it together. But here is how I made it:

½ of a small head of cabbage, chopped
3 or 4 large kale leaves, stem removed, chopped
4 to 5 slices bacon, cooked and crumbled
a little coconut oil


I first began by frying up the bacon. Removed it from the pan and drained most of the bacon grease, but left a little in the pan. To that little bit of grease I added a bit of coconut oil. Then added the chopped up cabbage and kale. Stir fried this until the veggies were soft. Added the bacon.

For spices.. I salted it with pink himalayan salt, pepper, a bit of garlic powder and some coconut aminos (similar to soy sauce, and soy sauce could be used instead).

Served it! It was easy to make and very enjoyable!!

This makes a great light lunch or a side to your dinner, with or without the bacon. 

My picture shows what was left after we ate ours!!  :)

Comments

  1. CharlotteFebruary 20, 2015 at 6:03 AM

    Three favorite foods.....together! Can't get much better than that!

    ReplyDelete
  2. AnonymousFebruary 20, 2015 at 7:16 AM

    I've got to try this, looks so good! Thanks!
    Celeste

    ReplyDelete
  3. The Red Brick FarmhouseFebruary 20, 2015 at 8:20 AM

    Good morning~

    This recipe sounds and looks AMAZING! I can't wait to try it.

    Blessings~
    Laura

    ReplyDelete
  4. Cary ~ My Wool Mitten at Serenity FarmsFebruary 24, 2015 at 12:10 PM

    Sounds yummy, I'm going to give it a try! Love the pink salt, don't you?

    ReplyDelete
    Replies
    1. CrystalFebruary 24, 2015 at 7:43 PM

      Cary.. I LOVE the pink salt!! Best stuff ever.. where do you get yours?? Crystal

      Delete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more