The weather has definitely transitioned to fall here in Portland and this has made me really excited about Autumn’s bounty. The squashes, apples and pumpkin everything, along with pretty colors, dancing leaves and smell of warm spices. I definitely love summer, but fall is so magical and cozy. Not only that, but it gets us into the holiday season, which I absolutely adore.
With that said, I tossed together this fall-inspired saute the other day. It’s sweet and smoky with warm cinnamon spice. It makes for a delicious side dish, and I think it would pair especially well with chicken or turkey. Hope you enjoy it!
- 5 strips good quality peppered pork bacon, chopped
- 1 medium beet, chopped into cubes
- 1 large apple, chopped (I used braeburn)
- 2 dried Turkish figs, chopped
- 1/4 large green cabbage, chopped
- 1/4 cup bone broth
- 1 tsp apple cider vinegar
- Himalayan sea salt to taste
- 1/2 tsp cinnamon
- Heat large skillet over medium heat. Add the chopped bacon and stir. Continue to cook for a few minutes, until bacon starts to sizzle and crisp up.
- Next, add the chopped beet and stir. Continue to cook for about five minutes over medium-low heat. Then, add the apple, dried figs, bone broth, vinegar, sea salt and cinnamon. Stir well and cook another two to three minutes.
- Add the chopped cabbage and stir. Season to taste with more sea salt, if desired.
- Once the cabbage has wilted down a bit and the beets are tender, remove from heat and serve.
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