Tag Archives: cabbage

Simple Paleo Coleslaw [VIDEO]

This tangy and delicious paleo coleslaw is the perfect summer side dish when it’s too dang hot to turn on the oven! Great for leftovers.

Simple Paleo Coleslaw

For the last few weeks, I’ve posted about this paleo coleslaw on my Instagram and Instagram Stories. For a while there was a heat wave in Southern California, and I just refused to turn on the oven in the upper 80-degree weather. Anytime that happens, my go-to side dish is a fresh raw salad, and this coleslaw came together for that very reason.

Anytime I make a salad like this, I honestly don’t measure any of the ingredients and just throw everything together while tasting as I go. However, I got several requests for this paleo coleslaw recipe, so here it is!

Simple Paleo Coleslaw

What’s awesome about this recipe is that it gets better the longer it sits. So if I’m planning to have this for dinner, I usually make it during the day so it can marinate and build up the flavors for hours. I usually make a big batch because I can enjoy it for the rest of the week as the paleo coleslaw gets tangier and yummier.

With only two of us in the house, making one batch of this lasts us for a while. I just love how budget friendly it is because all the ingredients are super cheap even when you buy them organic! It’s a perfect batch cooking recipe.

Simple Paleo Coleslaw

Also, did you notice that I uploaded a video for this paleo coleslaw recipe? I haven’t created a video in a long time because I just didn’t have the resources and time with the big move and wedding planning. Now that things have finally slowed down, I’m planning to do many more! What do you think? I have so much fun with filming and editing them so I hope you like this one!

Simple Paleo ColeslawSimple Paleo Coleslaw

5.0 from 6 reviews
Simple Paleo Coleslaw
 
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Serves: 6
Ingredients
  • 1 medium head of cabbage
  • 2 carrots, shredded
  • ½ small onion, sliced thinly
  • 3 green onions, chopped
  • ½ cup paleo mayonnaise
  • ¼ cup apple cider vinegar
  • ¼ cup fresh dill
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • Optional: 1 tbsp apple butter or honey
Instructions
  1. Quarter there cabbage and slice out the core. Slice thinly and place in a large mixing bowl.
  2. Add the rest of the ingredients and mix well.
  3. Chill for at least 30 minutes, before serving. It gets better the longer it sits in the fridge.

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

We are just a day away from St. Patrick’s Day, and one of my few reasons why I love this day is because it means it’s almost Spring! That’s always a good thing to me because I just can’t wait for the warm weather. I know it’s so much colder and snowy in other parts of the country but I’m a summer girl and I’m the happiest under sunny warm skies.

And to celebrate almost-Spring, I made a SUPER easy and delicious one pot meal: Irish banger skillet! You literally just throw everything in a oven-proof skillet and bake it until it’s done. I love these kinds of meals because it’s so simple and you have less dishes to do. My favorite!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

The traditional Irish bangers are usually pork sausage made with wheat flour. Since I can’t handle gluten, I made them with regular ol’ pork sausage which worked beautifully. This can also work with chicken as well. With cabbage, potatoes, and carrots, this Irish banger skillet makes a complete, budget-friendly meal your family will love.

If you need a yummy drink to go with your celebration of St. Patrick’s Day, make sure check out my paleo and vegan Shamrock Shake. It’s healthy and delicious, and taste GREAT with a bit of your favorite boozed mixed in as well.

Hope you imbibe safely and I wish you a giant pot of good luck and good cheer!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

5.0 from 1 reviews
One Pan Irish Banger Skillet
 
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Ingredients
  • 4 cups of shredded cabbage
  • 2 cloves of garlic, minced
  • 1 large russet potato, cubed
  • 1 large carrot, chopped
  • 1 tbsp + 1 tsp cooking fat, melted
  • 1 tsp sea salt, divided
  • Cracked black pepper, to taste
  • 1 lb chicken or pork sausage
  • 1 tbsp apple cider vinegar
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place shredded cabbage and garlic In an oven-proof skillet, and toss with 1 tbsp cooking fat and ½ tsp of sea salt.
  3. In a small bowl, toss potato and carrot with 1 tsp cooking fat and ½ tsp of sea salt until evenly coated. Place evenly on top of the cabbage. Sprinkle with black pepper.
  4. Nestle the sausage between the potato and carrot mixture on top of the cabbage.
  5. Bake for 20 minutes, then flip the sausages and bake for 15 additional minutes.
  6. Splash evenly with apple cider vinegar before serving.

Celebrate St. Patrick's Day with this Paleo Whole30 One Pot Irish Banger Skillet!

Easy Mason Jar Sauerkraut

sauerkraut5Can you tell I love fermented foods? Today, I’m bringing you a simple old classic, sauerkraut. I’ve had digestive issues for a long long time and eating fermented foods like kombucha, sauerkraut, kimchi, kefir, and even hot sauce help me tremendously. You can also take probiotics supplements, but these food sources contain a much larger variety of probiotic strains and are better absorbed by the body. I really love sauerkraut because it’s mild enough to go with any savory dish.  

easy mason jar sauerkraut

easy mason jar sauerkraut

easy mason jar sauerkrautMaking your own sauerkraut is so easy. The hardest part is  breaking down the cabbage with your hands so it creates its own juices. This takes some strength and muscle, but I have faith that you are strong enough to get through it. I sometimes take breaks between the kneading and massaging because I’m a wuss and my arm get tired, but after about 15 minutes, you’ll have that cabbage owned.

As for the fermentation period, it usually takes a little over a week to get it fermented to your liking, but I’ve let it sit for about 3 weeks because I love the tangy flavor of a well-fermented sauerkraut. I encourage everyone to try making it at home because it’s extremely cost effective and so beneficial for your health!

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Easy Mason Jar Sauerkraut
 
Prep time
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Ingredients
  • 1 medium head of cabbage
  • 1 tbsp + 1 tsp sea salt
  • 2 qt clean mason jar
  • Jelly jar small enough to fit inside the mason jar
Instructions
  1. Wash the cabbage. Remove the outer layers and set aside.
  2. Quarter the cabbage and remove the core.
  3. Cut each quarter into thin slices down its length, about ⅛ inch thick.
  4. Place the cabbage slices in a large bowl.
  5. Sprinkle with salt.
  6. Mix, squeeze, and massage the cabbage using some elbow grease for about 15 minutes. The cabbage slices will wilt and release liquid, and will look juicy at the end.
  7. Place the cabbage slices into the mason jar by a couple handfuls, packing it down every so often with your fist or a spoon to remove as many air bubbles as you can.
  8. Fill the jar up to 2 inches from the top.
  9. Pour any cabbage liquid from the bowl into the jar, so the cabbage slices are completely submerged in the liquid.
  10. Place an outer leaf you had set aside on top of the sliced cabbage to help keep everything under the liquid.
  11. Place a small jelly jar on top to weigh down the cabbage, then cover the jar with a cloth and a rubber band. Alternatively, if you use a flip-top mason jar, you can take out the rubber seal from the top then snap the lid closed. This will ensure that the cabbage breathes without being sealed air-tight.
  12. Store at room temperature away from sunlight. As the cabbage ferments, check to see that the cabbage stays under the liquid, and push down the jelly jar if you see it rising. Also, the liquid may bubble and foam at the top. It may even rise and spill out. This is all completely normal.
  13. Start tasting after 10 days. Ferment longer if it needed. When it's tangy enough to your liking, store in the refrigerator. It will keep for months.

Healthy and Easy Mason Jar Sauerkraut - Paleo, Vegan, Whole30