This is good. Very good. Sometimes I feel like eating a mountain of vegetables, and this is one way I do it.
1/2 large head red cabbage, sliced into 2-3 inch strips
1/2 Kabocha squash
4 slices bacon (I like uncured organic)
1/4 cup or so raisins
2 cloves garlic minced
2 tsp high quality garlic powder
1/2 shallot, diced
2 Tbsp apple cider vinegar (I like unfiltered organic)
Kosher salt and fresh cracked pepper
- Cut kabocha squash in half. Gut. Peel. Cut into cubes. Put on to steam. It’s done when fork tender, maybe 15 mins or so.
- As squash is steaming, in a large pan cook bacon crispy. Set aside on paper towel once cooked. Reserve fat from pan in small vessel.
- Turn flame to high. Add shallots and garlic. Add a teaspoon or so of bacon fat. Cook until the garlic takes on a light golden hue.
- Add cabbage and raisins. Salt liberally to draw water out of cabbage. Cook over high heat for another minute and stir. Lower heat, add garlic powder, apple cider vinegar, fresh pepper to taste, and cover.
- Cook until cabbage is tender. Normally 15 mins or so.
- Coarse chop bacon, sprinkle half into cabbage and stir.
- Place kabocha in bowl, sprinkle with salt and pepper. Top with cabbage. Sprinkle remaining bacon on top.
Try Spinach-Cheese Lasagna