Cabbage bacon and mushroom – three ingredients that taste great individually but compliment each other so well! The cabbage is one of the most versatile, inexpensive and nutrient packed of the leafy green vegetables. It’s a great source of vitamins, minerals, antioxidants and fibre and also offers many other health benefits. Our favourite way to eat cabbage is in our Homemade Coleslaw (Facebook page) but here is a delicious yet simple recipe for when you want to cook cabbage as a side dish. Mushrooms are another vegetable that are highly beneficial while the bacon adds texture and a great salty flavour.
- 1 x 500g packet of Nitrate Free Short Cut Bacon
- 5-6 large field mushrooms
- 1 x head of Green Cabbage
- 1 x Tbsn Chicken Stock
- 2-3 Tbsn Olive Oil
- 1 x Garlic Clove crushed
- Salt & Pepper to taste
How to make our cabbage bacon and mushroom recipe
To prepare your vegetables, finely shred the whole head of cabbage and dice the mushrooms and bacon.
Heat the olive oil in a large heavy based saucepan. When the oil is ready, add the diced bacon, mushroom, crushed garlic and chicken stock, and stir fry until all ingredients are cooked through.
Place all of the shredded cabbage into the pan and gently stir to combine the bacon and mushrooms with the cabbage.
Carefully pour 2 cups of water into the pot, place the lid on top and turn the heat down to medium to allow the cabbage to steam through. Stir the pot occasionally to avoid burning the bottom. The cabbage is ready once it has reduced in volume and becomes slightly opaque in colour. It should be al-dente.
Serve the cabbage on fresh crusty bread, as a side dish to roast chicken, grilled steak or fish.
Recipe courtesy GPAH staff.
Some Amazing Facts About Cabbage
Read about some these great benefits that eating cabbage will bring to your health and wellbeing.
For more information, click on this link to Organicfacts.net
Have you tried one of our recipes or do you have a delicious food alternative? We’d love to receive your feedback or leave a comment below.