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Pork-Squash-Cabbage Mash-Up (AIP, Paleo, SCD, Whole30)
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)
Prep time
Cook time
Total time
Author: The Original Hubster (a.k.a. Paul)
Recipe type: Main Dish
Serves: 4-6
Ingredients
- 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)
Instructions
- 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.
