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This is a fabulous Paleo meal that uses cabbages as noodles and tops off with a good pork ragu.

Cabbage Noodles and Pork Ragu

Servings 4
Author Denise Wright (MyLifeCookbook.com)


  • 2 Tablespoons of olive oil
  • 1 ½ lbs boneless country pork ribs
  • 3 pieces of bacon chopped
  • ½ cup onion chopped
  • 1 large carrot chopped
  • 1 large piece of celery chopped
  • 1 Tablespoon of crushed garlic
  • 2 ½ cups of mushrooms, sliced sliced
  • 3 tablespoons tomato paste
  • 28 oz can of whole tomatoes
  • 1 cup beef broth
  • Salt & pepper to taste


  1. Pour your oil in your dutch oven and heat to medium high.
  2. Season your pork ribs with salt and pepper and then brown them in the hot pot. Make sure to get all sides.
  3. Take out the ribs and put them on a plate for later.
  4. Add your bacon to the dutch oven and start to brown. Once it starts to brown, add your vegetables (carrots, celery onions and mushrooms).
  5. 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.
  6. Cover and simmer for 5 minutes.
  7. Add back your pork, put the lid on and simmer on medium low for about 2 hours until the pork starts to fall apart.
  8. Shred the pork with two forks and then let simmer for 5 more minutes.
  9. Your Pork Ragu is ready to go.