I was honoured when Lauren from Empowered Sustenance asked me…
Meet The Original Hubster!
If you follow me on Instagram, then you’ll recognize his handle, but he also answers to Paul. He’s my main man, and he’s guest-posting today (after much coaxing) with a recipe for his delicious go-to Pork-Squash-Cabbage Mash-Up.
I love my wife. I love paleo. I eat paleo not out of necessity (even though I feel better when I do), but out of support.
My limited culinary savvy has been developed vicariously as a sous chef to Martine (really, I just clean up the kitchen). I do a lot of cutting of vegetables and working the frying pan and turning stuff in the oven and putting cooking accoutrements away.
While I don’t see contents of the fridge like my wife’s bird’s-eye view (a view of amazing concoctions), I am not discouraged to throw a few ingredients together to try and impress her with my own culinary creations. One my favorites is a this go-to Pork-Squash-Cabbage Mash-Up.
This mash-up came together because all the ingredients were up front, sorta speaking: in the meat drawer of the fridge was ground pork; on top of the counter was a butternut squash; on the top vegetable shelf of the fridge was a cabbage. In the pan, I sautéed diced onions and mushrooms. I threw in some herbs and some ume plum vinegar with a splash of coconut aminos—voila! (Martine made me measure, but I am generous with my portions and I improvise too.) I call this dish my chick magnet mash-up because my partridge loves it. Or, at least, she humors me.
Pork-Squash-Cabbage Mash-Up (AIP, Paleo, SCD, Whole30)
Author: The Original Hubster (a.k.a. Paul)
Recipe type: Main Dish
- 4 c butternut squash, cubed and cooked
- 2 tbsp. oil, separated
- 1 c red onion, chopped
- ½ c mushrooms, chopped
- 1 lb ground pork
- 2 tsp Herbes de Provence (because I've seen Martine use this...a lot)
- ½ head green cabbage, chopped
- 2 tbsp. coconut aminos (eliminate for SCD)
- 2 tsp vinegar (the go-to in our house is ume plum)
- 1 tbsp. fresh dill, chopped (optional)
- Peel and chop a medium butternut squash. Place in a pot of boiling water for about 10 minutes or until fork tender. Drain and set aside.
- Coat skillet with one tablespoon of oil and sauté onions and mushrooms for about 5 minutes or until the onions are translucent. Add ground pork and Herbes de Provence.
- While the pork is cooking, heat an additional 1 tbsp. of oil in a separate pan and sauté the cabbage for about 5-10 minutes, or until browned on the edges.
- Once the pork is thoroughly cooked, add the sautéed cabbage as well as the squash, coconut aminos, vinegar, and the fresh dill if you have it.