Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2


  • 1 TBSP coconut oil
  • 4 slices bacon, chopped
  • 1-1/2 oz ghee
  • 5 small shallots, sliced
  • 3 cloves garlic, minced
  • 1 tsp mustard seeds
  • 5 oz cabbage, roughly chopped
  • 5 oz water
  • Sea salt and black pepper, to taste
  • 2 TBSP toasted pine nuts
  • 1 lemon, cut into wedges, for serving, optional


  1. Heat the oil in a large skillet set over medium-high heat. Add the bacon and cook, stirring occasionally, until just crispy. Remove bacon to a paper towel lined plate and set aside.
  2. To the same skillet, add the ghee. Once melted, add the shallots, garlic, mustard seeds, and a pinch of salt and pepper. Cook, stirring occasionally, until garlic is fragrant, about 1 minute.
  3. Add the cabbage and water. Stir to coat the cabbage, cover, reduce heat to medium-low, and cook until the cabbage is tender, 4-5 minutes.
  4. Add the bacon back to the pan and stir to combine. Remove pan from heat, top with pine nuts, and serve with lemon wedges, if using.