Easy Roasted Cabbage Peffley Bowl (AIP / PALEO / Vegan Option)

The Peffley Cabbage Bowl in all it’s glory. Photo by Jenna Peffley (me) as per usual.

We love bowls in our house. We love bowls on the road. We eat at least 3 bowls per week - especially in quarantine. They are easy, usually require minimal kitchen mess, and can often be made on one cookie sheet. Back before my AIP days when I was gluten free but not always grain free, my most favorite thing to order from take out was Thai Pad See Ew (rice noodles, no soy sauce). This is not Pad See Ew (in fact, it’s not really that close, but it came about because I missed Pad See Ew). Without any further babble, here’s how to make this specific bowl (and then a few ideas for modifications - as per usual, you do you).

AIP/PALEO Peffley Cabbage Bowl (first image) - serves 2 to 3

INGREDIENTS

• One large head of cabbage (or seen here, half green cabbage, half purple cabbage) cut up into strips. 

• 1/4 to 1/2 lb bacon lardons, pork belly, or bacon cut up. You can use more or less to your liking. If you want to make it vegan, use mushrooms instead of bacon (or add shredded chicken after without the bacon - see modifications below)

• coconut oil, olive oil, or avocado oil to drizzle over everything

• Fancy salt of choice and fresh herbs for taste (I like Herbs De Provence and Garlic Powder)

• Coconut Aminos (I like THIS brand)

DIRECTIONS

• Preheat oven to 425° and line a baking sheet with parchment paper.

• Chop cabbage, spread evenly on baking sheet

• Add lardons or slices of pork belly or mushrooms evenly around baking sheet, on top of cabbage

• Evenly drizzle everything with olive oil / melted coconut oil / avocado oil until it has a light oily sheen but not super saturated - likely about 1 to 2 tbsp oil

• Sprinkle salt and seasonings over top

• Roast everything all together for about 20 – 30 minutes (when the bacon is done and the cabbage starts to crisp, it’s ready!). 

• Top with coconut aminos (a teaspoon or a little more per bowl) and enjoy!

**Sometimes I like to add other things to this like carrots or mushrooms (also thrown on the cookie sheet with everything else and roasted all together), or use ground beef, pork, or lamb. Sometimes I make it vegan and just do veggies. Sometimes I cook up a whole chicken (I usually use THIS recipe and then make a broth with the carcass) and then shred it up and put it on top of the cooked veggies and then add pickled carrots and cucumbers. It’s pretty versatile and always tasty! So many ways to make it and get the most out of your cabbage heads.