I rarely ate cabbage before starting the Whole30. I didn’t dislike it; I just never had a reason to include it in any of the food I prepared.
Why do I like braised cabbage? It tastes good. It’s easy to make. The texture of the cabbage takes longer to eat than soft rice and pasta, so it automatically slows down my eating. Plus, instead of eating a bunch of carbs with no nutritional value, I’m eating more veggies than I would otherwise.
How to Make Braised Cabbage
- 1 head green cabbage
- Coconut oil
- Salt and pepper
- Organic, raw apple cider vinegar
Step 1. Cut the cabbage in half, then remove the core. With the flat side of the cabbage against the cutting board, cut it into thin strips, and then use your knife to chop the strips into smaller, bite-size pieces.
Step 2. Heat 2 tsp coconut oil in a skillet over high heat. Add enough cabbage to fill the skillet without overflowing. Add salt and pepper to taste. Cover with a lid and cook about 4 minutes. (I start off with high heat to encourage browning/caramelization.)
Step 3. Add 1 Tbsp apple cider vinegar and stir the cabbage until incorporated. Reduce heat to medium-high, replace lid, and cook for another 3-4 minutes. Cabbage is done when it is tender and starts to appear translucent.
- I usually chop a full head of cabbage at a time, but only 1/4-1/2 of it fits in my skillet. I just put the rest of the chopped raw cabbage in the fridge to cook at a later time.
- If I’ve cooked meat in my skillet before the cabbage, I just pile the cabbage in the same pan without washing it first. This lends an even darker color and deeper flavor.
Whole30, Day 26
Breakfast: 2 hard boiled eggs, 1 sweet potato
Lunch: Country Captain Chicken with braised cabbage
Snack: 1 apple
Dinner: Leftover taco-seasoned beef (with onion, mushrooms, yellow bell pepper) from yesterday’s dinner, braised kale, and guacamole