Cabbage is one of my favorite foods. I could probably eat it every day. Cooked up exactly how I am about to show you. I actually did this for a while. Ate cabbage every day. I went back and forth from green to red. And I even discovered the beauty and deliciousness of cabbage chips for when I am on the go with no time to fry some up! (Click the link to get in on that action).
What also made this meal SO good was the turkey. One of the advantages of being an adult and being married at the Paulin’s is that you get a smoked turkey for Christmas. My grandfather and uncle are master freaking smokers. Because neither Zach nor I are big turkey fans, we rarely eat it, but this turkey was perfect. Perfect salty. Perfectly juicy and moist.
So the moral of the story is to pair your fried cabbage with a delicious protein. This meal is so simple and I kind of feel bad posting something so simple, but this is easy for anyone to make. And it does taste good. Plus it’s something you would see me eating regularly. It’s not all pies and baking and fancy plates. Often its sautéed vegetables, tasty protein, scrambled eggs, bacon, and some sliced fruit. I typically do not spend hours slaving away cooking dinner. It is quick, easy, simple, and good-tasting. That’s it. Don’t overthink cooking or eating so much. It doesn’t have to be so complicated. But do find vegetables that YOU like and enjoy eating. Don’t just eat something because you think it’s healthier. There are so many varieties of vegetables. You don’t have to eat kale every day. I for one am not very partial to kale, but I don’t mind in in a soup sometime or stuffed into a pepper. But you will not see me sautéing and eating up a bundle of kale, it’s not my thing. And more importantly, eating healthy food does not have to be bland. Use different fats. I’ll flow between: coconut oil, bacon fat, butter, lard, ghee and olive oil (I would really love to get my hands on some duck fat, also note that combining coconut oil and ghee is a phenomenal blend, especially if you infuse it with some hot peppers like my dad does). You will be surprised how coating your pan with a little fat, will provide a great taste. And play around with seasonings. Here I’ve used sea salt and pepper, but venture out and explore new avenues. Use some cinnamon in new ways. Ginger. Oregano. Basil. Cumin (I love cumin!). Sage. Put some bay leaves in your broth next time you make it. Turmeric. Or curry (try some international dishes). Use fresh garlic.
Coconut Oil Cabbage with Smoked Turkey
- ½ head cabbage
- 1 tbsp coconut oil
- Salt and pepper to taste
- Smoked turkey breast
How to Make it Happen:
Start by chopping up your baby. Here you can see how my chef husband did a beautiful job of cutting it into nice thin strips.
Heat the coconut oil in a skillet on medium heat. Once it has melted and has coated the bottom of the skillet, add the cabbage. Season with salt and pepper. Keep stirring and cooking until it is soft to the touch and slightly browned on some pieces.
Slice the turkey and heat it up in the oven while the cabbage cooks.
Plate it all together. Eat and enjoy, it’s that easy!