Here’s a fun recipe to use up a head of cabbage you may have in your refrigerator. My five-year-old daughter will eat a few bites of my coleslaw, but she told me this dish was “super terrific,” so I’ll be making it again 🙂
Plan to be working in your kitchen for at least 90 minutes, and perhaps as long as two hours. This is a stew, so it’s a great dish for winter, but on any non-super-hot day, it works well.
Cut one pound of sliced bacon into 1.5-inch-long bits and fry it all in a skillet (with a bit of olive oil, if needed). Keep poking the bacon with a fork (or two) in order to cook it all thoroughly and evenly. Don’t let it get too crispy, but make sure it all gets cooked.
While the bacon is cooking, peel two pounds of potatoes and cut them into one-inch cubes. Put the potato cubes into a small pot, cover them with water, put the lid on, and heat the pot on high until it boils. Then cook the potatoes at a managed boil for five minutes. DO NOT DRAIN THE POTATOES.
Take a Dutch / French oven and sprinkle garlic salt (I love Himalasalt), pepper, and minced onions on the bottom. Wash a head of cabbage, peel off the grody outer leaves, core it, and cut the cabbage into small chunks. Place the cabbage chunks in the Dutch oven on top of the seasonings.
When the bacon and the potatoes are ready, put them (along with all of the potato water) into the Dutch oven, and add as much water (or homemade chicken broth–just boil the legs and wings in a soup pot for an hour the next time you roast a chicken) as you need to cover everything in the pot. Heat the pot over low (or, at most, medium-low) heat to a simmer, and keep it simmering for an hour, stirring periodically.
Serve with bread. (I like the Rye Sourdough recipe from Heidi Swanson’s Super Natural Every Day, although I make it with Bob’s Red Mill All-Purpose Gluten-Free Baking Flour.) Enjoy!