Rutabaga Hash with Cabbage, Bacon and Leeks

The husband and wife team of Briana and Chamere offer this recipe on their site, “A Full Living”. They feature many Keto-friendly recipes, accompanied by Chamere’s outstanding photos.
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 6
22 ounces Rutabaga, peeled and diced (about 1 large or 2 medium rutabagas)
6 ounces green Cabbage, chopped (about half a head of green cabbage, hard parts removed)
4 ounces Leeks, cut into strips (white parts only of 1 leek, green stems removed)
3 Tablespoons Avocado oil (or any cooking oil or butter)
1 teaspoon Salt (or to taste)
1/2 teaspoon Black Pepper (or to taste)
1 teaspoon Italian seasoning (optional, and to taste)
8 ounces Bacon, cut into pieces
Basil for garnish (totally optional)
1. Preheat oven to 425°F. Add rutabaga, cabbage, leeks, and bacon to a large cast iron skillet.
2. Season with salt, pepper and Italian seasoning. Mix until well combined.
3. Roast in the oven for 25 minutes. Remove skillet and stir veggies and bacon around before returning to oven for another 20-30 minutes—you want all the vegetables to get a little crisp on them.
4. Remove from oven, garnish with basil, (optional) and serve immediately.

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