I cracked open a tin of anchovies packed in olive oil a few days ago and all week I’ve been slipping a fillet here and there in all my veggie side dishes. Anchovies impart an indescribable salty, umami base to any dish and they’re not fishy at all. Try them! If you hate it, you’ll only be out a couple of bucks.
Since Fitbomb and I were going to eat some 4505 Meats chicken beer brats that had been languishing in our freezer since our World Series party, I thought it only fitting to sauté some cabbage to go with them.
- 2 tablespoons ghee, coconut oil, fat of choice
- ½ medium onion, thinly sliced
- 2 large garlic cloves, minced
- 1-2 anchovy fillets packed in olive oil
- 1 medium cabbage head, roughly chopped
- 1-2 tablespoons apple cider vinegar
- Kosher salt
- Freshly ground pepper
Melt ghee over medium heat in large skillet. Throw in the sliced onions and sauté until translucent. Add the minced garlic and anchovy fillets and mix to break up the anchovies.
Then, add the cabbage and stir to distribute everything.
Cover with a lid and lower heat to medium low and cook until softened to your liking. Once the cabbage is cooked to your specifications, add 1-2 tablespoons of apple cider vinegar and season with salt and pepper to taste.
Here’s our final dinner of brats and cabbage:
Super easy and tasty! Now I have lots of leftover cabbage for packed lunches…
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).1