Sauteed Cabbage Raab

green cabbage raab

Use either green cabbage raab or red cabbage raab for this tasty seasonal dish.

3-4 slices bacon or pork belly, cut into small pieces
4 cloves garlic, chopped
2 bunches cabbage raab, washed and ends trimmed
1 tablespoon olive oil
1/8 teaspoon cayenne (optional)

Saute bacon or pork belly with garlic in a frying pan until the bacon starts to brown. Remove and set aside.

Cut raab (stalk, leaves, florets and all) into one-inch pieces. Add olive oil to the pork drippings and saute raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.

Remove from heat and stir in pork and garlic. Add salt and pepper to taste and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice or on cooked whole grain, like triticale or rye berries.