Tag Archives: Cabbage

Spicy Cabbage "Noodles"

Spicy Cabbage “Noodles”

Spicy Cabbage "Noodles"

I love cabbage. I never really understood just how much I love it until I started on GAPS. And one reason I started to love it more was because it is a great substitute for noodles.

I have learned that sometimes, the mouth feel of a food is almost as important as the flavor. Pasta and me were best friends for most of my life, but gluten is the one thing that I refuse to consume again. And that means no egg noodles.

But honestly, cabbage “noodles” are just as delicious!
The trick is to slice the cabbage in 1/4″ widths, and that makes the wilted cabbage have a texture similar to egg noodles.

Spicy Cabbage “Noodles”

  1. Heat coconut oil [affiliate link] in a large skillet and add sliced onions [affiliate link].
  2. Slice celery and add to the pan.
  3. Crush and chop garlic and add to the pan.
  4. Slice cabbage and add to the pan.
  5. Cook on medium heat, stirring frequently to prevent sticking.
  6. After about 10 minutes, add coconut aminos.
  7. Continue to cook and stir until cabbage is limp, and onions are translucent. Celery will be slightly crunchy.
  8. Add Chicken Tikka Masala spices and coconut cream [affiliate link]. Cook for 5 more minutes.
  9. Remove from heat.
  10. Salt to taste.

Spicy Cabbage "Noodles"
Author: 
Recipe type: Side Dish
Serves: 3
 
This delicious spicy cabbage really does make me think of noodles!
Ingredients
  • 4 tablespoons coconut oil
  • 1 medium onion
  • 4 ribs celery
  • 4 large cloves garlic
  • 1 large cabbage
  • 2 tablespoons coconut aminos
  • 2 teaspoons Chicken Tikka Masala spices
  • 2 tablespoons pure coconut cream
Instructions
  1. Heat coconut oil in a large skillet and add sliced onions.
  2. Slice celery and add to the pan.
  3. Crush and chop garlic and add to the pan.
  4. Slice cabbage and add to the pan.
  5. Cook on medium heat, stirring frequently to prevent sticking.
  6. After about 10 minutes, add coconut aminos.
  7. Continue to cook and stir until cabbage is limp, and onions are translucent. Celery will be slightly crunchy.
  8. Add Chicken Tikka Masala spices and coconut cream. Cook for 5 more minutes.
  9. Remove from heat.
  10. Salt to taste.

 

 

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Beefy Stroganoff

Beefy Stroganoff Dairy-Free Gluten-Free

Beefy Stroganoff

Wow! Two posts in one week. I was looking through my recipe notebooks and I found this recipe that I promised to post several months ago. I had photos taken and the recipe written down – I told you I have recipes to share! It's literally the problem of trying to find an hour or two to create the post. Blogging takes time and effort and you have to have a certain amount of stick-to-itiveness (hey, that's actually a word!). Thank you to all the comments and private emails regarding my mom. It has been quite a year, but I would not change it for the world. I can't even tell you how awesome it is to be able to talk to my mom and spend time with her. I feel like I lost her for most of my life, and I pray we never go through a time like that ever again.

All right, let me share this recipe with you. But first you'll need to have sour cream. If you can just use regular sour cream, go for it. If you are on GAPS and can have dairy, here's how you can make your own GAPS legal sour cream using my friend Patty's recipe. If you need to be dairy-free, make a batch of my Faux Sour Cream which takes about one day to ferment.

Faux Sour Cream

Now the other thing we're missing is egg noodles. But guess what? Cabbage cut into wide strips makes a lovely substitute. Now you know what I mean… you're not going to be able to serve this dish side by side with traditional stroganoff and have people saying they taste exactly the same. But when you can't have pasta, you have to get inventive. Right? I was a dedicated pasta lover for most of my life, and if I can reform and grow to love cabbage noodles, you can too. 🙂

Beefy Stroganoff

Melt 4 tablespoons bacon grease over medium heat.

Add onions [affiliate link] and cabbage, saute 20 minutes, stirring often. Turn to low heat.

In another skillet, melt 2 tablespoons bacon grease over medium heat and add meat. Cook 10 minutes.

Add grated ginger, coconut aminos and garlic, and cook for 10 more minutes. Turn up heat to reduce liquid until it thickens.

There are two ways to finish up. Either plate up the cabbage, add the meat on top with a dollop of sour cream, or mix the meat, cabbage, salt and sour cream together.

Serves 3 or more.

This recipe was included at Gluten Free Wednesdays on 8/27/14 and at Fat Tuesday on 8/26/14.

Beefy Stroganoff Dairy-Free Gluten-Free
Author: 
Recipe type: Casserole
Cuisine: American
Serves: 3
 
Delicious substitute for traditional stroganoff. This version is gluten-free and dairy-free.
Ingredients
  • 6 tablespoons bacon grease, divided use
  • 1 head cabbage. sliced in wide strips (mine weighed 1 pound, 10 ounces)
  • 1 small onion (mine weighed 6 ounces)
  • 1-1/2 pound of London Broil, sliced thin
  • ¼ teaspoon grated ginger
  • ¼ cup Coconut Aminos
  • 4 cloves garlic, coarsely chopped
  • 1 teaspoon salt
  • ¼ cup faux sour cream
Instructions
  1. Melt 4 tablespoons bacon grease over medium heat.
  2. Add onions and cabbage, saute 20 minutes, stirring often. Turn to low heat.
  3. In another skillet, melt 2 tablespoons bacon grease over medium heat and add meat. Cook 10 minutes.
  4. Add grated ginger, coconut aminos and garlic, and cook for 10 more minutes. Turn up heat to reduce liquid until it thickens.
  5. Add meat and sour cream to cabbage. Add salt and stir.

I hope you enjoy this recipe and don't forget to try these other recipes made using this delicious Faux Sour Cream.

Faux Ranch Dressing Dairy-Free

Faux Ranch Dressing

Faux Sour Cream Cheese Chocolate Frosting on Chocolate Cupcakes

Chocolate Cupcakes

If you find any other inventive ways to use this sour cream, please let me know in the comments!!

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Ruby Red Sauerkraut Cole Slaw

Ruby Red Sauerkraut Cole Slaw

Ruby Red Sauerkraut Cole Slaw

Tonight my youngest son asked if I would slice some cabbage for him using my mandolin so he could make himself some cole slaw. He said he would be willing to grill the burgers if I would do that for him.

Of course the cole slaw he was making would not be something I could eat, since it would contain store bought soybean oil laden mayonnaise, and sugar. I don't even like cole slaw that much but I thought maybe I would make some for myself, too. I asked for his ingredients, and based my recipe on his. Bear in mind these ingredients are all items I just happened to have already on hand, previously prepared.

Ruby Red Sauerkraut Cole Slaw

  • 2 cups or 10 ounces cabbage, shredded thinly (I made mine 1/8″)
  • 6 Tablespoons Ruby Red Sauerkraut (I call it Ruby Red Sauerkraut and it is simply sauerkraut made with red cabbage)
  • 4 Tablespoons Homemade Mayonnaise
  • 2 teaspoons apple cider vinegar
  • salt to taste

Shred or slice the cabbage. Place in a bowl and add in the other ingredients. Stir and allow to sit for about twenty minutes. Serves four. My son tasted it and said it was pretty good, but he prefers a sweeter cole slaw. He suggested that I add some honey [affiliate link] to sweeten it a bit.

If you read my blog regularly, you will know I have sworn off honey for the time being, so I chose to not take his recommendation, although you may wish to try adding just a small amount of honey if you like your cole slaw to have a sweeter taste.

Recipe: Ruby Red Sauerkraut Cole Slaw
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
This is a pretty pink cole slaw which includes sauerkraut so you get your ferments in for the day. 🙂
Ingredients
  • 2 cups or 10 ounces of cabbage, shredded thinly (I made mine ⅛" thick)
  • 6 Tablespoons Ruby Red Sauerkraut (sauerkraut made using purple cabbage)
  • 4 Tablespoons Homemade Mayonnaise
  • 2 teaspoons apple cider vinegar (preferably raw)
  • salt to taste
Instructions
  1. Shred or slice the cabbage.
  2. Place in a bowl and add remaining ingredients.
  3. Stir and allow to sit for 20 minutes.
Notes
You can use regular sauerkraut, but you won't have a pretty pink cole slaw.

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chinese 5 Spice Pork and Vegetables

Chinese 5-Spice with Pork and Vegetables

Chinese 5 Spice Pork and Vegetables

I think the first time I ever heard of Chinese 5-spice was at Christin's site Grain-Free Granola Head. Earlier this week when I was shopping for my employer at Sprouts I saw the Chinese 5-spice and thought I would give it a try. I weighed out two ounces in the little baggy and was on my way.

The first thing I noticed about it was the sensational smell. Oh my goodness. I left it in my vehicle after I got to work and the smell from the small bag just radiated throughout. It was so strong that it overpowered the smell of Burger King french fries that my son asked me to buy him on my way home.

So tonight I got to try out this spice. One of my favorite meals is some kind of meat, fried in butter or coconut oil [affiliate link] in small cubes, vegetables, curry powder and coconut milk [affiliate link]. I figured this Chinese 5-spice could take the place of the curry.

Since I'm doing the leptin reset and attempting to stay under 25 grams carbohydrates daily my version only included cabbage and onions [affiliate link], so the image you see above is the version I made for my son. He's a hearty eater, but this dish would probably serve two adults who eat small portions.

  • 4 pork chops cut into small pieces (you could also use chicken or beef)
  • 4 tablespoons butter or coconut oil
  • 1 rib celery, diced
  • 1/2 red bell pepper, sliced thinly
  • 2 cloves [affiliate link] garlic, sliced thin
  • 1 green onions, sliced into one inch pieces
  • 1 cup cabbage, sliced
  • 1 cup cauliflower, broken into flowerettes
  • 2 slices of onion, left in whole rings
  • 1/4 cup coconut milk
  • 1 Tablespoon Chinese 5-spice

Saute meat in the two tablespoons butter until it is lightly browned and completely done. Remove from the skillet and add in a little bit of water or broth to deglaze the pan, then add in two more tablespoons butter. Add vegetables and saute for a minute or two, then add 1/4 cup water or broth, and place a lid on the skillet. Allow to cook on medium-heat for fifteen minutes. After 15 minutes, the vegetables should be firm but not soggy. There should only be a little bit of liquid left in the skillet. Cook without the lid on for a few minutes to allow the liquid to evaporate. Add in the coconut milk and the Chinese 5-spice. Bring to a boil. Stir constantly for a minute or two while the liquid continues to evaporate. I left the dish rather “juicy” but you could continue to let it cook down to make the broth more like gravy and more concentrated.

I tasted this version that I made for my son and it was very delicious. I think I'm going to need to buy more Chinese 5-Spice soon!

This recipe was included at Fat Tuesday.

Recipe: Chinese 5-Spice with Pork and Vegetables
Author: 
Recipe type: Main dish
Cook time: 
Total time: 
 
Ingredients
  • 4 pork chops cut into small pieces (you could also use chicken or beef)
  • 4 tablespoons butter or coconut oil
  • 1 rib celery, diced
  • ½ red bell pepper, sliced thinly
  • 2 cloves garlic, sliced thin
  • 1 green onions, sliced into one inch pieces
  • 1 cup cabbage, sliced
  • 1 cup cauliflower, broken into flowerettes
  • 2 slices of onion, left in whole rings
  • ¼ cup coconut milk
  • 1 Tablespoon Chinese 5-spice
Instructions
  1. Saute meat in the two tablespoons butter until it is lightly browned and completely done. Remove from the skillet and add in a little bit of water or broth to deglaze the pan, then add in two more tablespoons butter.
  2. Add vegetables and saute for a minute or two, then add ¼ cup water or broth, and place a lid on the skillet.
  3. Allow to cook on medium-heat for fifteen minutes.
  4. After 15 minutes, the vegetables should be firm but not soggy.
  5. There should only be a little bit of liquid left in the skillet.
  6. Cook without the lid on for a few minutes to allow the liquid to evaporate.
  7. Add in the coconut milk and the Chinese 5-spice.
  8. Bring to a boil.
  9. Stir constantly for a minute or two while the liquid continues to evaporate.
  10. I left the dish rather "juicy" but you could continue to let it cook down to make the broth more like gravy and more concentrated.

 

SaIf you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Sausage and Cabbage

Sausage and Cabbage

Sausage and Cabbage

At one of our locally owned grocery stores I have discovered that the butcher has sausages that are free of nitrates and MSG. I really should dig a little deeper and find out what the other ingredients are in the sausage. For all I know they might have corn syrup solids… but I haven't and I don't want to because these are some mighty delicious sausages.

If you are able to get GAPS legal sausages, here is a recipe that I am sure you will love. Okay, that is assuming you love cabbage as much as I do. I know, I'm a lucky weirdo for loving cabbage so much. At least my coworker seems to think so.

This is a very simple recipe, and serves two adults. Or maybe one very hungry person. I was tempted to eat the entire recipe but I stopped myself when there was about one-third left.

  • 1 large onion, sliced
  • 1 bell pepper, cored, seeded and sliced
  • 3 Tablespoons butter (or your favorite GAPS legal fat)
  • 1/4 of a large head of cabbage, sliced
  • 2 sausages weighing about 5 ounces each (I used Andouille)

Place one tablespoon of butter and 1/4 cup of water into a cast iron skillet and bring to a boil. Place the two sausages in the skillet and cover with a lid. Set a timer for ten minutes.

While the water and butter is coming to a boil, melt the remaining 2 tablespoons of butter in another skillet and cut up the vegetables. Place the vegetables into the skillet as you get them cut. Once they are all done, pour in 1/4 cup of water and place a lid on the skillet. Allow to cook until transparent, about 20 minutes.

When ten minutes is up for the sausages, remove the liquid but leave the sausages in the skillet. Roll them back and forth so that they brown nicely on at least two sides. Once they are browned, remove then and slice into small pieces. Add back into the pan and cook a bit longer so that the sides of the slices can get a bit browned.

Keep an eye on the vegetables as you don't want them to burn. After ten minutes remove the lid and continue to cook and stir so that the liquid cooks down.

The sausages I used this time were Andouille but I have also used the version that has hot pepper flakes. If you like spicy foods, which I dearly love and thankfully can tolerate without problems, I would suggest adding one fresh jalapeno pepper sliced into the vegetables. One of the things I miss terribly doing GAPS is Mexican food. I grew up in Arizona, and have eaten many tacos, tostados, bean burritos, cheese enchiladas, tamales… and these are all off limits on GAPS due to the gluten in the flour, the corn, and I am currently not having cheese, but it doesn't matter since I can't have flour tortillas or corn tortillas or masa. I can't imagine never eating any of these foods again, but that may be the case. So I have to find substitutes to satisfy my desire for spicy foods. Adding a jalapeno pepper to this recipe is a good substitution. I was told by one of my coworkers that there are two kinds of Mexican food, the kind that poor people eat, and the kind that wealthy people eat. I bet you can guess the poor version… the one loaded with carbohydrates.

Let me know if you get a chance to try this recipe. It was delicious and satisfying!

 

Recipe: Sausage and Cabbage
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
 
A simple main dish recipe
Ingredients
  • 1 large onion, sliced
  • 1 bell pepper, cored, seeded and sliced
  • 3 Tablespoons butter (or your favorite GAPS legal fat)
  • ¼ of a large head of cabbage, sliced
  • 2 sausages weighing about 5 ounces each (I used Andouille)
Instructions
  1. Place one tablespoon of butter and ¼ cup of water into a cast iron skillet and bring to a boil. Place the two sausages in the skillet and cover with a lid.
  2. Set a timer for ten minutes.
  3. While the water and butter is coming to a boil, melt the remaining 2 tablespoons of butter in another skillet and cut up the vegetables.
  4. Place the vegetables into the skillet as you get them cut.
  5. Once they are all done, pour in ¼ cup of water and place a lid on the skillet.
  6. Allow to cook until transparent, about 20 minutes.
  7. When ten minutes is up for the sausages, remove the liquid but leave the sausages in the skillet.
  8. Roll them back and forth so that they brown nicely on at least two sides.
  9. Once they are browned, remove then and slice into small pieces.
  10. Add back into the pan and cook a bit longer so that the sides of the slices can get a bit browned.
  11. Keep an eye on the vegetables as you don't want them to burn.
  12. After ten minutes remove the lid and continue to cook and stir so that the liquid cooks down.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Red Pepper and Cabbage Ground Beef Stroganoff (No Noodles!)

Red Bell Pepper and Cabbage StroganoffI just love the colorful presentation of vegetables in this dish, I've made it twice so far. I would say this amount would serve four light eaters, but if you are hefty eaters, maybe only two.

I loved this dish with cayenne, I put in 1/4 teaspoon. If you don't like “hot” don't use the cayenne, and please test with a light sprinkle first if you do want to try it.

I thought this dish was similar to noodle casserole dishes I've made in years past. The wide cut cabbage reminded me of egg noodles. I know cabbage isn't noodles, but I sometimes miss having the mouth feel of wide egg noodles, so this was a nice substitute.

It is quite delicious and I believe you'll agree.

Red Pepper and Cabbage Stroganoff

1 pound of zucchini squash
2 T. butter, ghee or coconut oil [affiliate link]
1/2 cup chopped onion
1 large red bell pepper, chopped into 1/2″ to 3/4″ pieces
1 pound of hamburger
4 cloves [affiliate link] of garlic, chopped or minced
1 pound of cabbage sliced into 1″ thick wedges
1/4 teaspoon cayenne, optional

Quarter the zucchini squash length-wise, then slice about 1/4″ thick. Place a steamer into a pan large enough to hold the squash. Put water in the bottom and put the zucchini into the steamer. Allow to steam until fork tender (mine took 20 minutes).

Melt the butter, ghee or coconut oil in a pan. Add the chopped onion and red bell pepper. Saute until onion begins to turn transparent, about five minutes. Add the hamburger and cook until it is no longer pink. Add the garlic, and the pound of cabbage. Pour in 1/2 cup of water, cover and cook for twenty minutes.

When the vegetables are all transparent or fork tender, mix together in a bowl.

Recipe: Red Pepper and Cabbage Stroganoff
Author: 
Recipe type: Main Dish
Cuisine: American Vegetable Stroganoff
Serves: 4
 
I thought this dish was similar to noodle casserole dishes I've made in the past since the widely sliced cabbage was similar to wide egg noodles.
Ingredients
  • 1 pound of zucchini squash
  • 2 T. butter, ghee or coconut oil
  • ½ cup chopped onion
  • 1 large red bell pepper, chopped into ½" to ¾" pieces
  • 1 pound of hamburger
  • 4 cloves of garlic, chopped or minced
  • 1 pound of cabbage sliced into 1" thick wedges
  • ¼ teaspoon cayenne, optional
Instructions
  1. Quarter the zucchini squash length-wise, then slice about ¼" thick. Place a steamer into a pan large enough to hold the squash. Put water in the bottom and put the zucchini into the steamer. Allow to steam until fork tender (about 20 minutes).
  2. Melt the butter, ghee or coconut oil in a pan. Add the chopped onion and red bell pepper. Saute until onion begins to turn transparent, about five minutes. Add the hamburger and cook until it is no longer pink. Add the garlic and cabbage. Pour in ½ cup of water, cover and cook for 20 minutes.
  3. When the vegetables are all transparent or fork tender, mix together in a bowl.
Notes
I would say this amount would serve four light eaters, but if you are hefty eaters, maybe only two people.

I loved this dish with cayenne, I put in ¼ teaspoon, but I think my cayenne is a little old because it doesn't taste very hot lately. If you don't like "hot" don't use the cayenne, and please test with a light sprinkle first if you do want to try it.

 

Let me know if you try this dish!

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chicken Soup My Dear Husband’s GAPS Legal Version

Dh's Chicken Soup

My hubby makes some killer chicken stock. He makes some great soups, too. Here is one recipe of his:

  • 4 cups chicken stock
  • 1 half previously cooked chicken breast, diced
  • 2 carrots, sliced
  • 1/2 cup celery
  • 1/2 cup onion
  • 1/2 chopped zucchini squash (optional)
  • 1 cup chopped cabbage
  • 3 cloves [affiliate link] garlic, diced
  • 2 Tablespoons chicken grease, or butter

Optional ingredients which may not be GAPS friendly: 2-3 drops Worcestershire sauce, 1/8 teaspooon herbs (marjoram, thyme, basil, parsley [affiliate link]).

Melt the chicken grease or butter into a pot, add garlic, onions [affiliate link] and celery. Saute until onion turns translucent. Add broth, add all other ingredients. Add herbs at the very end. Season with salt and pepper to taste.

 

Recipe: Chicken Soup Dh's Version
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
My hubby makes some killer chicken stock. He makes some great soups, too. Here is one recipe of his
Ingredients
  • 4 cups chicken stock
  • 1 half previously cooked chicken breast, diced
  • 2 carrots, sliced
  • ½ cup celery
  • ½ cup onion
  • ½ chopped zucchini squash (optional)
  • 1 cup chopped cabbage
  • 3 cloves garlic, diced
  • 2 Tablespoons chicken grease, or butter
Instructions
  1. Melt the chicken grease or butter into a pot, add garlic, onions and celery.
  2. Saute until onion turns translucent.
  3. Add broth, add all other ingredients.
  4. Add herbs at the very end.
  5. Season with salt and pepper to taste.

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Looking for more soup recipes? Winter Soups is A Best of Community Cookbook which contains 52 soup recipes, one for each week of the year! Click here to get yours!

Winter Soups Community Cookbook

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.