Caramelized Cabbage on the Stovetop

Caramelized Cabbage is making a weekly appearance on our table.  It's super delicious and easy to make.

Start by thinly slicing a cabbage.  Usually I use half and put the remainder back in the produce bag for an even quicker meal prep the next time.

Heat a cast iron skillet to almost high -- like 8 on a scale of 10.  You want the skillet to be smokin' hot.  Then add a fat that can withstand heat.  I'm loving using avocado oil these days.  Ghee, lard or tallow would all be good choices, too.  Olive oil will smoke so I don't suggest that.  Don't be skimpy on the oil.  If you're stingy with the oil your food will stick.  Usually I'm stingy and eventually add more oil while it cooks.

When you add the cabbage, it should make a nice loud searing sound.  Maybe some popping and cracking.  Don't be afraid.  You want that sound.  It tells you the pan is hot.  Now let it sit.  Resist the urge to stir.  Sprinkle a hefty amount of sea salt on there.

Once it begins to smell quite fragrant then it's time to flip. I use tongs. Hopefully when you flip, you'll see some charred bits emerge.  That's where the yum is.  It's caramelizing!

If you find it sticking, add more oil.  Let it all sit again and caramelize on the bottom.

I repeat: resist the urge to stand and stir.  Let it sit and roast on the bottom then flip one spatula-full at a time.

When plating, serve an extra pat of butter on top.  Don't be afraid of fat.  Without fat, your body cannot absorb the minerals and nutrients you're eating.

On this night, we ate caramelized cabbage with Change Your Life Chicken.  Yes, it will change your life.  Add that recipe to your weekly line up.  (Phone camera:: chicken thighs are not as pink as they appear in this picture.)

If you're on Instagram, these pictures were originally in my Story.  Follow along for impromptu cooking lessons: @mommamajors

-Julie