Eosinophilic Esophagitis Friendly Sautéed Cabbage with Bacon
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Learn more →Ingredients
4 servings
- 6 slices uncured pork bacon, no added spices sugar or sugar
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 small head green cabbage (about 2 lb), cored and thinly shredded
- ½ tsp fine sea salt, plus more to taste
- 4 sprigs fresh thyme
- 1 tbsp apple cider vinegar
- 1–2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Arrange the bacon in a single layer in a cold 12-inch skillet. Set over medium heat and cook, turning once, until the bacon is browned and crisp, 8–10 minutes. Transfer to a paper-towel-lined plate, leaving the rendered fat in the skillet. Once cool enough to handle, roughly chop the bacon and set aside.
- 2
Pour off all but about 2 tablespoons of the bacon fat from the skillet. Return the skillet to medium heat and add the onion with a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
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