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!
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!
Can 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.
Making 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!
Jelly jar small enough to fit inside the mason jar
Wash the cabbage. Remove the outer layers and set aside.
Quarter the cabbage and remove the core.
Cut each quarter into thin slices down its length, about ⅛ inch thick.
Place the cabbage slices in a large bowl.
Sprinkle with salt.
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.
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.
Fill the jar up to 2 inches from the top.
Pour any cabbage liquid from the bowl into the jar, so the cabbage slices are completely submerged in the liquid.
Place an outer leaf you had set aside on top of the sliced cabbage to help keep everything under the liquid.
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.
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.
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.