My Grandma Rose made the best stuffed cabbage, sweet-and-sour style with raisins and lemon slices. But she didn't make it often because it was a *bleeping* pain in the *bleep* to blanch the cabbage, separate the leaves, and roll up all those little suckers.
Right after I launched my new Fruitchup Paleo ketchup, which is sweetened with raisins and dates instead of added sugar or artificial sweeteners, I realized that it was the perfect ingredient for Sweet and Sour "Unstuffed" Cabbage, because it actually contains everything Grandma Rose would have put into her stuffed cabbage, except for the meat and the cabbage.
This Sweet and Sour Unstuffed Cabbage recipe is Paleo and Whole30 compliant, requires only four ingredients, takes only 10 minutes of actual work (plus a few hours to simmer on the stove), and will bring my Grandma Rose right into your kitchen. I gave some of my last batch to a friend and her whole family loved it, including a preschooler and a baby.
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Sweet and Sour Unstuffed Cabbage {Paleo, keto}
by Erika Kerekes May-6-2017
This delicious, hearty stew comes together in just a few minutes and uses only four ingredients, including Fruitchup Paleo ketchup. A variation on my Grandma Rose's classic stuffed cabbage recipe.
Ingredients
1 1/2 pounds ground beef
1 large onion, chopped
6 cups chopped green cabbage (about 1/2 large head of cabbage)
In a large pot over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks.Add the onion, cabbage, and Fruitchup Paleo ketchup. Stir to combine and bring to a boil.Turn down the heat, cover the pot, and simmer 1.5 to 2 hours, until the cabbage is wilted and the flavors are well combined.Season to taste with salt and pepper. Serve hot. For those not following a Paleo or Whole30 way of eating, the Unstuffed Cabbage can be served over rice.
Details
Prep time: Cook time: Total time: Yield: 8 servings
Disclosure: This post is sponsored by Jimmy Dean, and I am being compensated for creating this recipe. The sauerkraut obsession, however, is mine - for now. I'm warning you, the combination of sausage and sauerkraut may be contagious and highly addictive.
I am obsessed with making sauerkraut.
Do you know how easy it is to make homemade sauerkraut? Cabbage. Salt. Pressure. Time. That's it.
Whether homemade or store-bought, sauerkraut is good, and, many believe, good for you. Google "health benefits fermented foods" and you'll see a long list of articles suggesting that eating naturally fermented foods like pickles and sauerkraut help the digestive and immune systems. (Take a look at this method if you're interested in making your own, although store-bought works perfectly well in this recipe.)
When the nice people at Jimmy Dean asked if I'd be interested in trying their new Sausage Crumbles, my mind went immediately to the perfect combination: sausage and sauerkraut. The spices in the sausage play off the acidic tang of the fermented cabbage. (Think of sauerkraut on a hot dog or a grilled link sausage.)
Serve these sausage sauerkraut pancakes as a light lunch or dinner. I ate them for breakfast, but that's me. Oh, and that sauce drizzled on top? Cherry Chipotle Not Ketchup, one of my new fruit ketchups, of course. Not too sweet, a little spicy, lots of tang - it matched the flavors of the sausage and sauerkraut perfectly.
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Sausage Sauerkraut Pancakes
by Erika Kerekes March-18-2014
Savory pancakes studded with chunks of Jimmy Dean fully cooked Hearty Turkey Sausage Crumbles and loaded with tangy fermented sauerkraut. Making your own sauerkraut is easy, but store-bought sauerkraut works fine in this recipe.
Ingredients
2 cups sauerkraut, liquid drained, tightly packed before measuring (homemade or jarred)
Put the sauerkraut in a strainer and rinse with cold water. Let drain, then squeeze the sauerkraut to get out as much of the excess liquid as possible. To a large bowl, add the sauerkraut and eggs. Whisk lightly with a fork to break up the eggs. Add the baking mix and milk and mix again until everything is combined. Stir in the Jimmy Dean Hearty Turkey Sausage Crumbles, then season the mixture generously with freshly ground black pepper.Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon of oil, then spoon 4 pancakes into the skillet, using about 3 Tablespoons of batter for each pancake. Cook until golden brown, then turn the pancakes and cook until golden brown on the second side. Remove the cooked pancakes to a plate, or to a rack set over a sheet pan. Repeat with the remaining oil and pancake batter until all the pancakes are made.Serve warm with Cherry Chipotle Not Ketchup.
Details
Prep time: Cook time: Total time: Yield: about 16 4-inch pancakes
#spon: I'm required to disclose a relationship between our site and Jimmy Dean. This could include Jimmy Dean providing us with content, product, access or other forms of payment.
A steaming bowl of mashed potatoes with cream and butter is divine.
A steaming bowl of mashed potatoes with cream, butter, cabbage, kale and carrots is sublime.
This is my riff on colcannon, the national dish of Ireland, in which shredded sauteed cabbage is added to buttery mashed potatoes. I wanted a little more vegetable to balance out my potatoes, so I added thinly sliced kale and shredded carrots. (That's my New Year's resolution - to put in more vegetables whenever possible.)
Plus the bowl looks better with the kale and carrots. Cooked cabbage and mashed potatoes are roughly the same color - beige. The dark ribbons of kale and bright shredded carrots make for a much prettier dish, don't you think?
I ate this colcannon happily as a meal for breakfast, lunch and dinner, but feel free to serve yours as a side with roast chicken or salmon.
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Erika's colcannon - mashed potatoes with cabbage, kale and carrots
by Erika Kerekes January-7-2013
This is my riff on colcannon, the traditional Irish mixture of mashed potatoes and cooked cabbage. Kale and carrots add flavor, color and extra nutrients.
Ingredients
2 pounds russet potatoes, unpeeled
6 Tablespoons butter, plus more for serving
1/2 green cabbage, thinly shredded
1 bunch kale (Tuscan or curly), thinly shredded
2 large carrots, peeled and grated
1/4 cup heavy cream
1/2 cup milk
salt and pepper to taste
Instructions
Place the potatoes, whole and unpeeled, in a large pot. Cover the potatoes with cold water by a few inches and set the pot over high heat. When the water boils, turn the flame down, cover the pot, and simmer the potatoes until they are tender (a paring knife should go cleanly through to the center of the potatoes). The time will depend on how big the potatoes are, but start checking them after 30 minutes. Drain the cooked potatoes and let them cool until you can handle them. While the potatoes are cooking, melt the butter in another large pot over medium-high heat. Add the cabbage, kale and carrots. Cook until the vegetables are tender but not mushy, 10-15 minutes. Heat the cream and milk in a measuring cup in the microwave until warm.Slip the skins off the potatoes and put the potato flesh back in the pot. (Discard the skins.) Add the cream mixture and mash the potatoes with a hand-held potato masher. When they are fairly smooth, add the cabbage mixture and continue mashing to combine. Add salt and pepper to taste (you will need a good amount of salt). Serve immediately with an additional pat of butter on top.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings
