Pork-Squash-Cabbage Mash-Up (AIP, Paleo, SCD, Whole30)
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Eat Heal Thrive at https://eathealthrive.ca/pork-squash-cabbage-mash-up-aip-paleo-scd-whole30/