Springdell Beef and a Warm Cabbage Salad
The paleo friendly cabbage salad is a great way to enjoy all that bacon ends have to offer. Served with Springdell beef tips.
Ingredient: Cabbage
Cabbage- (Brassica)
- Description
Cabbage comes in red or green shades with tightly layered leaves
- Preparation
Cabbage can be served raw in salads or slaw, boiled, braised, stewed, steamed, stir fry, or stuffed. It is a very versatile vegetable.
- Varieties
Red cabbage (see photo below)
Green Cabbage (see photo above)
Chinese cabbage- This more delicate cabbage needs less cooking time can be grilled or used in salads
Savoy cabbage- The “pretty” cabbage with crinkly textured leaves, also nice to use as an edible garnish on you dishes.
- Storage
Store your cabbage in the refrigerator in a lightly sealed plastic bag for 1-2 weeks. If the cabbage is already sliced it will last in the refrigerator for 5-6 days. For longer storage, cabbage does well in a root cellar (aka fancy name for a cool, dark place… Jess uses a plastic crate in her basement.)
- Nutrition
Vitamin C, K, B6 and folate
Sauerkraut is a fast an easy way to use cabbage and keep it tasty for even longer! (Well, the prep is easy, but it takes about a week or so before it gets good). 
Jess made this sauerkraut with crabapples and caraway, it was pretty great!
Recipes Using Cabbage
Golden Roasted Cabbage
Part 5 of the roast chicken saga, this recipe uses the golden oil that was separated from the gravy pan drippings. It adds a unique and rich flavor to a roasted cabbage.
Creamy Braised Cabbage
This dish screams winter to me, a slow gentle braise fills the house with comfort. Not only that but this dish is made a little bit special with the addition of caraway seeds, a flavor I associate with cold weather.
