Oral Allergy Syndrome 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
- 3 cloves garlic, thinly sliced
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 1 small head green cabbage (about 2 lb), cored and thinly shredded
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cabbage in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cabbage, tap it and change its rating to Red.
- 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)
Can be omittedflat-leaf parsley
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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