This protein-rich dish is met with a high-fat plate of sautéed cabbage with bacon, ensuring you are getting the fats that your body craves. We used purple cabbage, but green is delicious, too, so use up what you have and get ready to enjoy this tasty meal!
Prep Time: 10 minutes
Cooking Time: 0 minutes
2 slices of bacon, chopped
2 tablespoons bacon grease
4 tablespoons olive or avocado oil
1 tablespoons coconut aminos
1 tablespoon raw apple cider vinegar
1 teaspoon sea salt
½ teaspoon black pepper
4 cups purple cabbage, chopped
8 ounces of cooked beef brisket
Place chopped bacon in a large skillet and bring to medium-low heat.
Cook the bacon until crispy and set aside, leaving the grease in the skillet.
Add remaining ingredients, except the brisket, and sauté until very soft, about 15 minutes.
Serve cabbage between 4 and top with cooked and sliced beef brisket and bacon pieces.
Store any leftovers in the fridge for up to 3 days.
Net Carbs: 4