Cabbage has never been one of my favorite vegetables. I know, it’s basically sacrilege for a southerner to not like coleslaw. But it often has a rubbery texture and bitter taste that can be off-putting even to people who aren’t normally “picky eaters”. As I learned more about cooking in general and produce specifically, I began to realize that those faults weren’t so much a problem with cabbage but with the way it had always been presented to me. Like most crucifers, cabbage is incredibly healthy, but it ages poorly. After harvest, it will rapidly grow more bitter and rubbery with each passing day. It’s best served as fresh as possible, while it still has a crispy crunch to it and a flavor that hasn’t soured. Fresh cabbage makes for a great vehicle for whatever flavor you like, not just slaw or sauerkraut, but as a wrap, salad, or even in smoothies. This Garlic-Bacon Cabbage recipe embraces an AIP-friendly seasoning trifecta: lemon, garlic, and bacon. With just a handful of ingredients and a super simple prep, it’s one of my favorite side dishes any time of year.
Struggling to Start the Autoimmune Protocol?
Living with chronic illness can be isolating enough without overhauling your lifestyle, often without the full support of family members who don’t want their diets to change. But you don’t have to go through it alone. SAD to AIP in SIX, from Nutritional Therapy Practitioner and author of The Alternative Autoimmune Cookbook Angie Alt, will coach you step-by-step through the transition from the standard American diet (SAD) to the autoimmune protocol (AIP). The six-week course includes coaching from Angie and her team, support from your peers in the program, and reference materials–it’s an incredible bargain compared to private health coaching sessions. If you’re struggling to make the change to the AIP or feeling isolated on your health journey, this is the program for you!
- Preheat the oven to 400 degrees F.
- Place the cabbage wedges on four separate sheets of aluminum foil large enough to fold over them.
- Drizzle each with equal parts lemon juice, garlic, bacon, and salt.
- Fold each wedge up into a package with the foil sealed on top.
- Bake for 25 minutes, then serve hot.