Sauteed Purple Cabbage with Bacon

Have I mentioned how crazy life has been for us recently? A LOT of it has to do with the thing we like to call work....bleh which has been keeping me on my toes as of late and stressing me out more than I would like. I am hoping it will die down soon! Also coupling with doing the Whole30 (again) Day 25 and going to Rare Crossfit 4X a week it's been hard to keep up!

That's why we did absolutely NOTHING over the weekend except watch Netflix which was PLL and The Last Unicorn. I regret nothing! We also are getting some exciting stuff done behind the scenes for The Kitcheneer. Stay tuned! Im SUPER excited! 😀

But doesn't bacon make everything better? That's why after a stressful day, sauteeing anything with bacon fat...just makes it better!

As you know, being on the Whole30 means giving up a few things but that doesn't mean you pass on flavor! I love how bright my food is! Purple cabbage is one of my go to veggies to brighten up my plate a few notches. I took the cabbage idea from my old Cabboodles post and applied it here with the purple variety.

Purple cabbage is sauteed with crispy bacon and onion to make a great side dish that fulfills the carb and fats category on your plate! To make it a complete meal, add some protein! I made some simple baked chicken breast to go with this! YUM!

You Need:

½ head of purple cabbage, shredded

5 slices of bacon for Whole30 use this kind or if not on Whole30 use this one! Cut into 1" pieces

½ white onion, diced

Salt and Pepper

Directions:

In a large skillet ( preferably cast iron), cook the bacon until crispy ( about 3-5 minutes)

Add the onion and let it sweat and soak up that bacon!

Add the cabbage and toss until coated with the bacon fat

Saute for 5-7 minutes until cabbage is softer

Serve immediately with your choice of protein!

*I am currently a member of the Hormel Foods Extended Blogger Program and 
this post is part of my involvement in the Group. While Hormel Foods provides 
me material and necessary resources to complete various activities, all 
statements and opinions ( as always) in The Kitcheneer are my own