Smokey Cabbage


Oh, hi blogkin! My icy little heart is melting along with the real stuff outside and I’m back in the kitchen, feeling less stressed and happier. Why? I don’t quite know. Last week I was coming home and as I walked up the front steps of my house the smell of a charcoal-y and smokey fire stopped me in my tracks (hard to do while standing on a step covered with ice). I inhaled deeply and varying moments rushed back to me. Times on the farm, sitting around a fire, tired and sharing the dumbest jokes with friends. Memories from the family cabin, sitting around a fire again, making s’mores and finding the right stick to impale my marshmallows. Grilling chicken with my mom. September birthday parties in parks with bacon sizzling away. The olfactory system leads directly to the brain, and last week that burning caught me off guard and there I was, just breathing, taking the biggest breaths of fresh air. Here’s hoping that fire was intentional, wherever it was, and thanks for bringing some intention to my breath.

Smokey Cabbage
1/2 medium head of cabbage, core removed and finely shaved
1 tablespoon smokey seasoning (see below)
2 tablespoons fat of your choice (coconut, butter, lard)

Heat the fat in a large skillet over medium-high heat. When quite warm, toss in the shredded cabbage (the finer the slices of cabbage are, the more quickly they will caramelize, yep). Stir and allow to wilt and pick up some nice, toasty color. Sprinkle over the smokey seasoning and toss to combine. Eat. Now.

Smokey Seasoning
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon smoked paprika
2 teaspoons dried basil (optional, but nice)
1 teaspoon sea salt
1/2 teaspoon cayenne pepper (optional)

Briefly toast the coriander and fennel seeds over medium heat in a small pan. Allow to cool, then combine with the remaining ingredients in a spice grinder and whiz dat thang until finely ground. Makes 1/4 cup of seasoning–you can easily double, triple or quadruple this recipe for more smokey moments.


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So delicious Lucia! We made this with 1/2 a cabbage last night and cooked it in bacon grease (recalling the insane bacon-eating that was the first few weeks at the farm). It was so tasty that we are going to do it with the other 1/2 – it would be really good with some sausage on the side!


Best thing ever. Seriously – this was in my dinner three nights in a row. I almost got in a fight over it.

Oh, and shred the cabbage with a cheese grater. Yes.

Love it.

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