AIP, Paleo, LowFODMAP, Whole30 compliant
4 generour servings
1-2 tablespoons Fat (duck fat, lard, tallow, bacon drippings, avocado oil would also work)
1 lb Ground Pork
20 oz (approximately 8 cups) Sliced Cabbage
2 tablespoons Garlic Oil
2 teaspoons Sea Salt
1 tablespoon Turmeric
10 oz (approximately 2 cups)Grated Carrot
2 oz (approximately 1 heaping cup) Sliced Scallion (green parts only, for low FODMAP)
4 oz (approximately 1/2 cup) Coconut Milk
1 oz (approximately 1 cup) Chopped Cilantro (stems are OK to include)
additional scallion greens and cilantro for serving
1. In a large skillet, melt the fat over medium high heat. Add the ground pork & brown until nearly cooked through, approximately 4 minutes.
2. While the meat is browning, use a food processor slicing blade to prepare the cabbage, or cut by hand. The food processor’s large grate blade can also be used to shred the carrots.
3. Add the cabbage in two batches to the skillet. Cook until wilted down and all combined with the meat, approximately 6 to 8 minutes.
4. Add the garlic oil, sea salt & turmeric. Stir to combine. Add the grated carrot & sliced scallion. Cook 2 to three additional minutes, or until the carrots begin to soften but have not become mushy.
5. Add the coconut milk, reduce the heat to low and simmer for 2 minutes.
6. Stir in the cilantro. Turn off the heat & cool slightly before serving.
7. Serve with some additional scallion greens & cilantro. If you have reintroduced white rice, it makes a lovely accompaniment to the dish.