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–+ servings
Full GAPS braised cabbage noodles with browned edges and glossy pan juices in an Artichaut skillet

Braised Cabbage Noodles for Full GAPS

Green cabbage cut into fettuccine-width ribbons, browned in animal fat, covered until tender, and deglazed with homemade meat stock.
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head green cabbage quartered, cored, and sliced into 1/3-inch ribbons
  • 2 tbsp GAPS-compatible animal cooking fat qualified salt-only traditionally aged unsmoked bacon fat, lard, tallow, chicken fat, or duck fat
  • 1 tsp mineral salt plus more only after tasting
  • 1/4 cup homemade raw-meaty chicken meat stock or beef meat stock finished and strained
  • 1 1/2 tbsp apple cider vinegar optional; do not substitute balsamic vinegar
  • 1/4 tsp dried ginger or freshly ground black pepper optional; choose one

Equipment

  • Large Le Creuset Signature skillet in Artichaut or uncoated stainless-steel skillet
  • Fitted lid
  • Large sharp chef's knife and stable cutting board
  • Wooden or silicone spatula
  • Measuring cups and spoons

Method
 

  1. Quarter the cabbage through the stem, cut the hard core from each quarter, and slice into ribbons about 1/3 inch wide. Separate any strips that remain stuck together.
  2. Heat the largest suitable skillet over medium-high heat. Add the animal fat and swirl until it forms a thin shimmering film without smoking.
  3. Add the cabbage and mineral salt. Sauté for about 5 minutes, stirring and turning, until the mound shrinks, pale centers begin turning translucent, and scattered edges show light golden-brown spots.
  4. Turn the heat to low, cover, and cook for 5 minutes. The thicker ribbons should bend easily but still hold their shape.
  5. Add the meat stock and optional apple cider vinegar. Scrape up the browned fond and fold the cabbage through the bubbling liquid until the ribbons look glossy and only a shallow coating remains.
  6. Taste a thick ribbon. For softer noodles, cover and cook on low for up to 5 minutes more. Stir in the optional ginger or pepper, taste, and add salt only if needed.

Notes

Full GAPS: Use after cabbage, the chosen animal fat, finished meat stock, and any optional vinegar or seasoning have been introduced and tolerated. Bacon fat must come from salt-only, traditionally aged, unsmoked bacon without additives.
Timing: The skillet stages take 10 minutes, with up to 5 optional additional minutes for softer noodles. Cutting time varies and is not included in the 15-minute maximum cook time.
Storage: Refrigerate covered leftovers. Reheat over low heat with 1 to 2 tablespoons meat stock until steamy.
Scaling: For 2x, use two skillets or cook in two batches. Double every ingredient and retain the same stage times and physical cues in each pan.

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