Pork, Cabbage and Apple Skillet

We are big fans of casseroles and one-pot dishes here at the Sushi Bar.  Well, at least Beloved and I are; The Young One would rather have chicken wings.  Although, it should be noted that when I made this, the kid actually ate cabbage.

Yes, I will accept any and all laurels you wish to bestow.

Seriously, though, I think that says a lot about just how tasty this particular dish is.  Really – it’s cabbage with apples, onion, bacon and pork loin.  How could it not be delicious?

It’s also pretty simple, as one-dish recipes go, especially a one-dish recipe that includes pork loin roast, a pretty lean cut that is easy to overcook and dry out.  This method, which has the pork cut into bite-sized pieces and browned in bacon fat then added back to the dish at the end, results in meat that is tender and juicy, and marvelously complimented by the cabbage, apples and caraway.

The small amount of coconut sugar in the recipe is completely optional – my apples were exceptionally tart and I was worried that the addition of the cider vinegar, which gives the dish some much needed acidity, made the dish too sharp for my picky son’s palate.  Feel free to leave it out; if you do, this is Whole30 compliant.  I’m also tagging this as “kid-friendly” because – hey, The Young One ate it.

I’m still patting myself on the back.

Pork, Cabbage and Apple Skillet

Pork, Cabbage and Apple Skillet
Serves: 6
  • 2 pounds pork loin, trimmed of fat, cut into 1/2-inch pieces
  • 4 ounces bacon, chopped
  • 1 medium onion, thinly sliced
  • 2 medium tart apples, peeled and thinly sliced
  • 1 medium cabbage, thinly sliced
  • 3 tablespoons ghee or clarified butter
  • 1/4 cup apple cider vinegar
  • 1 1/2 teaspoons kosher sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons caraway seeds
  • 1 tablespoon coconut sugar (optional)
  1. Cook the bacon over medium heat in a large skillet or Dutch oven until crisp. Remove with a slotted spoon and transfer to paper towels to drain.
  2. Increase the heat to medium high. Lightly sprinkle the pork with salt and pepper and add to the bacon fat in the pan. Cook, stirring frequently, until lightly browned on the outside, but still pink in the center, about 5 minutes. Remove the pork from the pan with a slotted spoon; cover and set aside.
  3. Add the ghee, cabbage, onion, apple, reserved bacon, salt, pepper, caraway seeds, vinegar and coconut sugar, if using, to the pan. Toss to combine and cook, stirring occasionally, until the cabbage is almost completely wilted, about 7 to 10 minutes. Reduce the heat to medium and continue cooking, stirring frequently, until the cabbage is beginning to brown and caramelize, another 10 to 15 minutes.
  4. Return the pork, along with any accumulated pan juices, to the skillet and toss with the cabbage mixture. Continue cooking until the pork is cooked through, another 5 to 7 minutes.
  5. Taste and adjust seasoning, if needed, and serve.
  6. Nutrition (per serving): 405 calories, 19.8g total fat, 127.9mg cholesterol, 730.9mg sodium, 966.4mg potassium, 17.8g carbohydrates, 4.9g fiber, 11.2g sugar, 38.5g protein

Pumpkin Pie Pancakes

Since I published it, Butternut Squash Pancakes has been my most popular recipe.  I’m not entirely sure why – well, except for the fact they’re delicious pancakes – but it is.  It occurred to me this past weekend that just about any squash would work in the recipe, including pumpkin.  And, lo and behold, I had a small pumpkin sitting on my counter, just begging to be roasted.

So I did.

And I made pancakes out of it.

And flavored them with pumpkin pie spice.

And topped them with buttered pecans.

And they were delicious.

Note:  If you don’t have a pumpkin on your counter with a delicious death wish, feel free to use canned pumpkin puree – not canned pumpkin pie filling, which contains large amounts of sugar and other questionable ingredients.

Pumpkin Pie Pancakes
Pumpkin Pie Pancakes
Pumpkin Pie Pancakes

Serves: 4
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup almond flour
  • 1/8 teaspoon kosher or sea salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup pecans
  • 2 teaspoons ghee or butter, melted
  • 1/4 teaspoon kosher or sea salt
  1. Heat a small, heavy skillet over medium heat; add the pecans and toast, shaking the pan frequently and taking care they do not burn, until the nuts are fragrant, 5 to 7 minutes. Toss them with the melted ghee and salt and set
  2. aside. Chop coarsely oncey they have cooled.
  3. In a large mixing bowl, whisk together the eggs, pumpkin, syrup, pumpkin pie spice, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the
  4. wet ingredients, mixing just enough to ensure there are no lumps.
  5. Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating. Using a ladle or small measuring cup, pour the batter by
  6. the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface. Carefully flip and cook on the other side until the pancake is done, about one minute more.
  7. Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Top with the buttered pecans and serve warm with additional maple syrup, if desired.
  8. Nutrition (per serving): 283 calories, 22.3g total fat, 98.1mg cholesterol, 365.9mg sodium, 295.5mg potassium, 14.3g carbohydrates, 4.3g fiber, 8.5g sugar, 4.8g protein