Mold Detox Friendly Braised Cabbage with Bacon

Total time50 min

Prep time10 min

Cook time40 min

4.7

(21)

Mold Detox Friendly Braised Cabbage with Bacon

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Ingredients

4 servings

4 strips thick-cut bacon, cut into 1-inch pieces
1 small head green cabbage (about 2 lb), cut into 6 to 8 wedges through the core
1 medium yellow onion, thinly sliced
3 cloves garlic, thinly sliced
1 cup low-sodium chicken broth
2 tbsp apple cider vinegar
1 tsp caraway seeds (optional)
½ tsp crushed red pepper flakes (optional)
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
salt and pepper, to taste
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). In a large oven-safe 12-inch skillet over medium heat, cook the bacon pieces, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6 to 8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pan.
2
Increase the heat to medium-high. Arrange the cabbage wedges cut-side down in the skillet in a single layer (work in batches if needed). Sear undisturbed until the cut faces are deep golden brown, about 3 to 4 minutes per side. Transfer the seared wedges to a plate.

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