Fat is our friend. really! Copy
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Suspiciously delicious cabbage

PictureBraised savoy cabbage with onions and ginger
This recipe comes with minor changes courtesy of Food 52, though our recipe is much greener in appearance - it must be the easy availability of savoy cabbages over here. Because of the frying and the resulting slight caremelisation of parts of the cabbage, there are some similarities to bubble and squeak - without the bubble of course! Though that's not fair to this dish because the resulting taste is really quite sophisticated. Certainly worth a try even if you don't usually prefer cabbage as your vegetable of choice.
       
        The dish is rich but do remember, 'Fat is your friend' when you're in charge of adding good quality ingredients.

Original recipe at Food 52 or from The Guardian - The 10 best cabbage recipes.

Cooking Instructions
        In a very large pan, heat the butter over medium heat until it is melted and starts to bubble a little. Stir in the onion and cook gently for about 5 minutes, until softened. Add the garlic for the final 2 of these minutes, being careful not to burn.
        Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavours. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and begun to caramelize.
        Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.

Ingredients: 4-6 portions

1 medium green cabbage, cored, thinly sliced
1 medium yellow onion, finely chopped
2 garlic cloves, minced


1 large tablespoon of grated fresh ginger
20 grams butter or coconut oil
200ml heavy cream
salt and freshly ground black pepper to taste


Sammy Pepys was the pseudonym used by James Capon when writing this book. He is not a doctor or a nutritionist. He is concerned and increasingly suspicious of today's conventional wisdom when it comes to diet, health and the lack of progress on tackling growing rates of type-2 diabetes, obesity and related diseases.
Since then, he has advised numerous people about the benefits of low-carb diets and seen their health and energy levels rise. Weight loss is associated with this eating approach (he lost 7 kilos) but feeling good and having more energy is the main driver!
Disclaimer: The information, recipes and results mentioned on this site may not work for everyone. They do not represent medical advice and it is best to discuss any significant dietary changes with your Doctor.
  • Why fat is our friend
    • LCHF - A beginners' guide >
      • Which fats to use? >
        • More on low-fat & sat fat
        • Demon Fat
        • Fatty Facts: Omega 3 & 6
        • Eat fat, don't get fat!
        • How fat became the enemy
        • Fats, oils & LCHF
      • Diabesity & Food to avoid >
        • Resolving the Junk Food Dilemma
        • More on Diabesity
      • Red and processed meats?
      • Exercise to slim?
      • Milk. Low fat or regular?
      • Going low-carb step-by-step
      • LCHF. Who started it?
    • Overweight? Take a low-carb step
    • Wheat ain't what it used to be
    • What is a diet?
    • We are the experiment
    • Calories in equal calories out?
  • Junk Food
  • The book
    • About >
      • Recommended reading
      • Contact
  • LCHF Recipe Index
    • Breads and crackers >
      • Gluten free crispbreads
      • Einkorn Bread
      • Savoury Cheese muffins
    • Basic ingredients >
      • Chicken Stock
      • Wheat substitutes
      • Roux, Bechamel and Souffle
      • Yogurt and cream cheese
      • Make your own Ghee
      • Mayonnaise
    • From Muesli to Granola >
      • Benchmarking commercial brands
      • New York Cheesecake
    • Frying fish
    • Meat ragout >
      • Cottage Pie >
        • Comparisons
      • Chili con Carne
      • Moussaka
      • Meatballs
    • Boeuf Bourgignon
    • Italian Chicken Wrap
    • Country Pate
    • Omelettes
    • Quiche
    • Sides and dips >
      • Bacon, Water Chestnut Crisp
    • Salads >
      • Simply Salad in a Jar
      • Chopped Chicken Salad (spicy)
      • Thai inspired beef salad
      • Salade Nicoise
    • Veggies made interesting >
      • Cauliflower Rice
      • Cauliflower Mash
      • Indian style aubergine mash
      • Zucchini noodles
      • Suspiciously delicious cabbage
      • Tastier Tomatoes
    • Pizza base
    • Desserts >
      • Chia Seed Dessert
      • New York Cheesecake
  • Blog