Caraway Cabbage with Bacon

This is another yummy recipe I got from my dad.  He made this as part of our family Sunday dinner a few weeks back and I discovered that it’s good hot as well as cold since I took home all the leftovers!  This makes 3 generous portions and can easily be doubled.

Caraway adds unexpected flavor to cabbage sauteed with bacon.

As you have probably noticed, I have a thing for bacon and I only eat locally produced, ethically raised animal foods.  I buy local, happy bacon for the same reason I was a vegetarian for 13 years: factory farming is disgusting and I refuse to support it. It’s up to us, the consumers, to demand higher standards for raising and slaughtering animals. Factory farming is horrible for the animals, for our environment, for the poorly paid workers who spend their days slaughtering miserable sick animals and it’s bad for you too.  Ultimately, you eat what your food ate.  Animal foods produced using factory farming results in meat, eggs and dairy made from the lowest grade, genetically modified feed, antibiotics and growth hormones.   To me, that’s not food and it’s not acceptable.  And here’s the alternative, check out these beautiful pictures from small farms all over our country!

Yes, good quality meat costs more and it should.  Raising healthy animals outside on pasture takes more time, more effort and produces superior food.  Spending a little more money and eating a little less meat means you’ll be consuming food that’s actually good for you, while respecting the animal it came from, the farmer that raised it and our environment.  If you’re still not convinced to go for the good stuff, maybe you’ll listen to Paul McCartney, he was, after all, more popular than Jesus.

Ingredients:

3 slices thick cut bacon, chopped

1/3 cup chopped onion

2 T brown rice vinegar

1 1/2 teaspoons caraway seeds

1/2 medium head of cabbage, shredded

Half a head of organic cabbage from the Great Barrington Co-op.

Dice up bacon and fry on low until cooked but not yet crispy; add chopped onion and caraway cook until the onion is translucent and the bacon is crispifyed.

Cooking the bacon, onion and caraway over low heat.

Add the brown rice vinegar and shredded cabbage, turn up the heat to medium and saute to desired degree of donitude. Salt and pepper to taste.  Enjoy hot or cold, the left overs were delicious.

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