Comments on: Thrifty Sauteed Cabbage with Pork Jowl Bacon

By: Rachel

Sat, 17 Oct 2009 22:01:02 +0000

I’m eating this as I type… Very tasty! I never would have been brave enough to try pork jowls without you forging the way, but I am definitely making this again! Especially since the whole package of pork jowls was only $2.13 at Sunrise Farms, where I buy my naturally-raised meat.
Thanks!

By: ndoublel

Tue, 14 Jul 2009 18:54:40 +0000

side note…did you tell realfoodmedia that you changed web addresses because its not updated on their site

By: Kat Salisbury

Tue, 14 Jul 2009 05:06:25 +0000

Thanks Carrie! I am excited to try it when we are done with VBS this week! Ez and I are leaving every morning at 6:45 am this week to get there and set up. He had a blast this morning but was exhausted!

Excited to find out more about Lonely Lanes Farms!

Thanks Carrie:)

By: carrie

Mon, 13 Jul 2009 19:24:23 +0000

Kat,

I think it’s certainly worth a try; let’s both ask and see if they’d do a special order for us! They are so great about that kind of thing there!

Yeah, I have similar concerns about Winco meat; I don’t normally buy there but that was the only place I knew for sure had it. I also think we could try asking a local farm like Lonely Lane farms (you can e-mail them by Tuesday and they will bring whatever you request to the Beaverton Farmer’s Market for you!)

I’m going to be gone this Saturday, but perhaps I can ask them about it for the following Saturday

Regarding the butter: Have you guys tried ghee (clarified butter; no casien)? It’s usually a great option even for those who are going dairy-free as it lacks the common allergens. Otherwise, I would substitute coconut oil or just leave it out altogether and rely on the fat from the bacon

By: Kat Salisbury

Sun, 12 Jul 2009 17:29:55 +0000

Carrie-

Do you think pork jowl bacon is something you could request at New Seasons? I am wanting to try the recipe but am worried about where the bacon at Winco actually came from. Also do you think if we don’t put the butter in it will change the flavor at all?

By: carrie

Fri, 10 Jul 2009 07:27:33 +0000

Helen and Heather,

What fascinating contributions and variations! Thank you so much. I want to try both of those ideas!

Helen, I have a whole pig’s leg (including the foot) in my freezer; purchased for about $3.00. I’m so excited to try making the broth because I have researched how nourishing and healthy it is! I will report back when I make this!

By: Heather

Fri, 10 Jul 2009 01:48:54 +0000

One of our family favorites is much like this, but I use a few slices bacon fried crisp & crumbled back in at the end (DH would like jowl–it’s a favorite of his!), & a pound of sausage browned with the onion & cooked with the onion, cabbage, and broth. I think the original recipe (from Backwoods Home magazine, several years ago) called for hot Italian sausage, but I use what I have on hand & add some oregano, basil, garlic, and a few drops tabasco, if it’s not hot or Italian. Mine’s a whole head of cabbage recipe that wants 3 1/2 c chicken broth.

By: Helen

Fri, 10 Jul 2009 00:36:53 +0000

I am of Russian heritage. In my family we made this dish often. It was jellied pigs feet. In essense, you cook the pigs feet, make a broth using carrots, celery onion, salt, pepper, bay leaf. After the broth has cooked a long time, youi strain it. Then pick the meat from the bones. We used to love nibbling and sucking on those flavorful bones.

You can either chill the broth and then skim the fat or leave as is. My family used to skim the broth. Then mix the broth with the meat, add the cooked carrotsm which you have dced into small pieces from the broth and pour into a casserole. Chill this, then you can cut it into serving size pieces and serve with a mustard or horseradish. It is delicious!

By: Kimi @ The Nourishing Gourmet

Thu, 09 Jul 2009 21:50:53 +0000

You are so creative! I just love the information you shared in the post as well as the recipe. I appreciate you being part of the carnival, because I was hoping I could get some grain free people on there sharing how they make it work! Thank you!

By: Pennywise Platter Thursday 7/8

Pennywise Platter Thursday 7/8 — Thu, 09 Jul 2009 16:40:41 +0000

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