YumYumSing

I try not to review because I make things Gluten Free and change things, but it might be helpful to other GFer’s out there:

I’ve made this twice now. I love the basic structure of this recipe but when I made it as written it was not as flavorful as I would have liked so the second I did this:

It was real good. I will definitely make again. I did use coconut oil instead of olive oil and it added such a nice flavor to the carrots. Next time I will use coconut milk too to make it dairy free and I will add more fennel. The ratio between carrot and fennel bulbs was a little off- not enough fennel.

We made it as described. It was good but bit spicy so I think next time we can reduce or leave out the cayenne pepper.

Ok so I didn't have a grill, which I think would have made it even more awesome. I baked it and only used 1/2 lb of bacon. I baked at 400 for 60 mins then pulled the bacon out and cooked the cabbage another 10 mins uncovered it to make sure the cabbage got to 165 F internally. I did this because the bacon looked raw in some places. Don't want to poison anyone. I fried the bacon up and crumbled it on top. It was delicious! Thank you for an awesome idea!