This cabbage recipe contains a middle eastern flare- Za’atar seasoning, a blend of roasted sesame seeds, sumac, thyme, marjoram, and oregano (recipe below).
This style of cabbage is great served with a french-styled lamb rack, but is also amazing by itself for lunch. The bursting savory flavor will leave you wanting more.
1 head of Silverthorn cabbage, cut into strips
1/2 package of Thistle Byre Farm bacon, cut into lardons (small thin strips)
1/4 cup grass-fed butter
2 cloves Silverthorn garlic, diced
1 Silverthorn shallot or sweet white onion, chopped
1 Tbsp Za’atar seasoning (recipe below)
Directions Prep all ingredients, read directions then cook for best results.
Heat a large pan on medium-high and melt grassfed butter.
Add in cabbage strips and bacon lardons. Sprinkle in a generous amount of salt- about 1Tbsp. Let cook for about 5 minutes stirring every minute or so.
After the cabbage and bacon have mingled a bit by themselves- add in shallot/onion and chopped garlic.
Cook, stirring occasionally and adding more butter- if needed, until cabbage is soft and has a light brown color to it.
Once cabbage is finished, turn off heat and stir in Za’atar seasoning.
Let dish cool a bit to bring out all the flavors, enjoy!
Bonus recipe Za’atar seasoning
Za’atar can be found in your local grocery store- but if for some reason you can’t find it, you can make it!
1/4 cup sumac
2 Tbsp thyme
1 Tbsp roasted sesame seeds
2 Tbsp marjoram
2 Tbsp dried oregano
1 tsp himalayan salt
Grind down sesame seeds with a mortar and pestle and mix into other seasonings well. Store in an airtight container in a dark space.