Pork and Cabbage

  • 8 oz bacon (preferably pastured, humanely raised), cut into 1/2 inch pieces
  • 1 onion, chopped
  • 3-4 garlic cloves, minced
  • 1 lb pork, ground
  • 1 small cabbage, shredded
  • 1 tsp Herbamare seasoning
  1. Cut bacon into 1/2 inch pieces and cook in a stockpot on low to medium heat. Once it is cooked, remove the bacon and leave the drippings in the pot.
  2. Place the chopped onions in the stock pot and saute them in the bacon drippings until translucent.
  3. Add minced garlic and stir slowly to prevent the garlic from sticking.
  4. Add the ground pork to the stock pot. Stir in 1/2 tsp Herbamare or other seasoning blend and cover. Stir occasionally.
  5. Once the pork is cooked, add shredded cabbage and 1/2 tsp of Herbamare and stir. Cover to allow the cabbage to cook until wilted. You may need to add a little water to prevent sticking.