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Author Notes: This is a spicier twist on buttered cabbage. The edamame compliments the cabbage texture and there's a little kick along with some seasoning. Then, of course there is the bacon! I prefer to cook it in the oven for the crispy effect and splatter free stove. If you don't have Penzeys Mural of Flavor, that's okay. I recommend looking at this lady's version of a replication: http://www.growinguppaleo.com/2012/12/happy-holidays-and-spice-replications/
The website that inspired me for this recipe was www.mrfood.com. Specifically the Buttery Cabbage recipe--many thanks to Mr. Food's Test Kitchen. Enjoy! —Tess Marguerite
- 1 pound bacon
- 1 cabbage head
- 1 onion
- 1-2 jalapeños
- 3 garlic cloves
- black pepper
- aleppo pepper
- Penzeys Spices Mural of Flavor (Salt Free)
- 1/4 cup butter (half of a stick)
- 6 ounces edamame (half of a bag of frozen)
- Get out a cookie sheet and preheat the oven to 400 degrees and (or whatever temperature the instructions say on the package). If edamame is in a frozen bag, now would be a good time to start thawing it out.
- While the oven is preheating, chop up the cabbage, jalapeños, and onion. Throw those into a medium to large pot. Toss the butter and spices in (to taste) as well. Put a lid on it. On low to medium heat, cook the ingredients for 20 to 25 minutes or until cabbage is tender. Stir occasionally.
- Spread the bacon out flat onto the cookie sheet (you might need two depending on the size). Put the bacon into the oven for 10 to 15 minutes or until it is cooked to your liking.
- Once the bacon is finished, remove it from the sheet and crumble.
- About 5-10 minutes before the 20 or 25 minutes is up, stir in the edamame and garlic, cover the pot again for the remaining time or until edamame is done. Stir in the crumbled bacon before serving.
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