Being that my mothers’ roots to Italy are strong and have played a large part in our lives as far as traditions go, my family and I look forward to the month of March as a way to really take advantage and appreciate my dad’s Irish heritage. It’s a month of traditional Irish music, tons of Irish Soda bread, attending our local annual parade, and making sure our wool sweaters make multiple appearances. Every Saint Patrick’s Day, my dad puts a ridiculously huge pot on the stove and cooks enough corned beef, boiled cabbage and potatoes to literally serve 25 people. His rationale is that we will enjoy the leftover with eggs, in reuben sandwiches or my mom’s famous reuben dip. I for one get my corned beef fix in about two days and there’s only so much boiled cabbage a girl can eat! This year I plan to add a little more variety to the table by serving this sautéed cabbage dish. Who can go wrong with bacon and caramelized onions?
- 1 lb paleo bacon, chopped
- 2 cups onion, diced
- 1 large head green cabbage, sliced
- 3 tsp salt, divided
- Place large saute pan over medium heat.
- Once hot add the bacon.
- When the bacon starts to render fat add onions.
- Once the onions have begun to cook and caramelize add the cabbage and cover
- Cover for about 5 to 7 minutes stirring occasionally. *
- Once the cabbage is fork tender uncover and add salt**
- Let continue to cook uncovered unil cabbage begins to brown and water is mostly evaporated. About 12-15 minutes.
* Just want to keep it covered long enough for the cabbage to wilt and soften, not boil.
** I add the salt in increments in order not to oversalt.