This cabbage & peppers kielbasa casserole is a very quick and easy dish that tastes delicious. Roasting the vegetables gives it an added sweetness that contrasts the bit of the kielbasa. Chop, mix, roast and you are done!
I remember as a kid we always had kielbasa on Easter Sunday. I even remember my mom forgetting to buy it once and we went everywhere after church looking for an open grocery store and there was none to be found. So I always think about kielbasa around Easter time. This year I bought my kielbasa early and ended up being invited to 3 Easter dinners so we never ate it. That’s when I thought up this cabbage & peppers kielbasa casserole because I was in the mood for some good kielbasa.
I think I’ve been on just about every diet known to man. One good thing that has come from all these diets is the great ideas I get from various diet message boards. One such idea was the use of cabbage as noodles. It’s perfect with a tomato based sauce or a pesto sauce. I learned this one from a Paleo or low carb message board years ago and keep forgetting to make it until I decided to make this pork ragu. I thought the thick and hearty pork ragu would taste perfect over the soft yet sweet cabbage noodles.
For this recipe I only made enough cabbage noodles for myself so I used 1/4 of a head of cabbage and sliced it real thin. This made one big serving so if you want more, use more cabbage.
My family goes along with some of my crazy dishes but not all of them. This is one where they had pasta and I had the cabbage. Fooey to them I say. To make the noodles, you just sauté the cabbage for a few minutes over medium heat with a little olive oil. Turn up the heat to medium high and add a little bit of water, maybe two Tablespoons. Cover the pot and let the cabbage steam. Turn the heat back down to medium and stir. You want to cabbage to get soft but not brown. I’m making it sound more complicated than it is.
This is the finished cabbage noodles before adding the pork ragu. Set them aside until the ragu is done. Or better yet, make them when the ragu is almost done so they will be warm when you eat them. The cabbage noodles should only take 5-10 minutes to make.
Pork Ragu Recipe
The first thing you want to do is add some olive oil to a dutch oven and brown your pork ribs. Once they are browned, take them out of the pot and set said. Next add your bacon and when it starts to brown, add your veggies. Once the veggies start to soften, add the tomato paste, broth, garlic and tomatoes. Make sure to crush your whole tomatoes with a potato masher, your hands or chop them up. Cover and simmer for about 5 minutes and then add back your ribs and any juices that might have accumulated. Cover and cook over medium low for a few hours (maybe 2 hours). Check it every once in awhile and see how the pork is doing. When the pork starts falling apart, take it off the stove and shred it with two forks. Mix it well into the sauce and put it back on the stove. You can eat it now if you want or let it stew in the tomato sauce for awhile. Taste to check on the seasonings.
And here is a picture of the final dish. Of course you don’t have to make the cabbage noodles, you can use your favorite pasta instead. I used a wide pappardelle noodle that I get from Trader Joes for my family and it tasted great. But if you are doing Paleo or watching your carbs, try the cabbage. You might be surprised at how good they taste. Enjoy!
- 2 Tablespoons of olive oil
- 1-2 lbs boneless country pork ribs
- 3 pieces of bacon chopped
- ½ onion chopped
- 1 large carrot, chopped
- 1 large piece of celery, chopped
- 1 Tablespoon of crushed garlic
- 8 oz of mushrooms, sliced
- ½ can of tomato paste
- 1 28 oz can of whole tomatoes
- 1 cup beef broth
- Salt & pepper to taste
- Pour your oil in your dutch oven and heat to medium high.
- Season your pork ribs with salt and pepper and then brown them in the hot pot. Make sure to get all sides.
- Take out the ribs and put them on a plate for later.
- Add your bacon to the dutch oven and start to brown. Once it starts to brown, add your vegetables (carrots, celery onions and mushrooms).
- Once the vegetables start to get soft, add in your broth, tomato paste and tomatoes. Crush the whole tomatoes with a potato masher or just your hands. You don't want big chunks of tomato if you can help it.
- Cover and simmer for 5 minutes.
- Add back your pork, put the lid on and simmer on medium low for about 2 hours until the pork starts to fall apart.
- Shred the pork with two forks and then let simmer for 5 more minutes.
- Your Pork Ragu is ready to go.
This is a Paleo Clam chowder using a cauliflower cream sauce instead of flour to thicken it and also sunchokes instead of potatoes.
All during lent I was craving a New England style clam chowder. Of course I only got around to making it after Easter but I’ll at least have this recipe for next year. To make it Paleo, I didn’t use flour to thicken it, instead I used a cauliflower cream sauce like the one in my Paleo Chicken Pot Pie Soup. And instead of potatoes I substituted sunchokes. I saw them at my grocery store and had heard about them on Top Chef (one of my favorite shows) so I had to try them.
Try these delicious citrus pork tacos with coconut tortillas and cilantro dressing. Gluten free, Paleo and low carb as well. Perfect weeknight dinner.
My husband and I watched the movie Chef the other night and we were drooling over the Cuban sandwiches. At one point they had a big pitcher of what looked like a margherita mix and poured it over their pork to marinade and I thought to myself, I gotta try that. I’ve been playing around with coconut tortilla for the last month and thought the pork would be great with the tortillas.
I love salads. I eat them almost everyday and I never tire of them. Of course I am loading them with beef, bacon and blue cheese so it’s not like I’m watching my calories or anything. But I’m using good ingredients when I can, like grassfed beef, uncured bacon and good quality blue cheese and trying to keep it low carb and Paleo. Regardless of diet considerations, this salad was so good that my husband and I both ate this for dinner on Sunday and loved it!