Happy Thursday y’all! I can’t believe we’re already 14 DAYS into the new year!! Like, it’s 2016? What? I swear the older I get the faster time flies by. Which speaking of, time has flown by since the last time I made y’all a recipe so I’m ending that streak today! I don’t know about anyone else but cooking and staying on track with eating right has been a roller coaster since November. While I managed to do a better job at staying on track than year’s past, most of my foods were pretty boring and simple. Think baked chicken breast and lots raw veggies. Meal prep took a back seat for the last two months but I’m so happy that those days are gone and I can get back to delicious meal preps as well as new recipes for you!
Over the summer I was really committed to trying new veggies, making sure I ate my fermented foods and hitting the farmers market more often. However as the weather started getting colder, and with the chaos of moving back home, this quickly took a back seat. With the beginning of the new year I decided I wanted to get back on track. I noticed I was feeling much better when I was doing this over the summer and I loved going to the farmer’s market as opposed to the grocery store which can feel like a chore sometimes. Do you guys have any goals this new year? Let us know in the comments or on our instagram!
I love love looooove cabbage. I don’t know why it took me so long to discover my love for it outside of coleslaw but I am OBSESSED. After using it in my cabbage, onion and dried apricot recipe, I decided it HAD to start using it more often since it’s so easy to cook with! I’ve been inspired by Diane Sanfilippo’s smashed potatoes with garlic and onion recipe, and I’ve started using smashed garlic in tons of recipes. I’ve always just bought minced garlic to use in recipes but man, I think I’ve been missing out! Using whole cloves has been so delicious and I highly recommend it! I hope you guys enjoy this dish as much as I enjoyed making and eating it! 🙂
- 1 head of red cabbage, sliced
- 5-7 garlic cloves (I LOVE garlic so I used more), peeled and smashed or roughly chopped
- 1 medium yellow onion, sliced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp oregano
- 2 tbsp Epic beef tallow
- 1 tbsp olive oil, we use Kasandrinos!
- 1. Put a large skillet over medium heat and melt the beef tallow.
- 2. Add in the smashed garlic and mix until fragrant, about 60 seconds. Don't let the garlic burn.
- 3. Toss in the onion and mix to integrate with garlic. Cook until translucent, about 3-5 mins.
- 4. Add in cabbage and lightly mix. Cover and let the cabbage cook down a 3-5 minutes and then you can really mix it well with the onion and garlic.
- 5. If the pan is dry, add in the tablespoon of olive oil and mix the cabbage, onion and garlic to coat well. Let cook for another 4-5 minutes.
- 6. Now that your cabbage is softer, add in the salt, pepper and onion powder. Mix well to ensure it coats the mixture. Let cook for another 3-5 minutes.
- 7. Taste test a small piece to ensure the cabbage is now soft and tender. Add more salt and pepper to taste!