Homestead Ground Pork and Cabbage Mix up

Origins of Homestead Ground Pork and Cabbage Mix Up

This Homestead Ground Pork and Cabbage Mix Up is a recipe I adapted from one I found on a recent blog through Pinterest. I traded a few ingredients and made it my own, with ground pork from our farm too! Most people who do these recipe blogs usually have a little story that goes with why they use their recipes, or the stories behind their recipes. I think this is great! One of my favorite things to do is hunt recipes through my Pinterest app! It has become really my main exposure to other’s blogs and what’s going on in the world of food. So today, my goal is to show you that with just a few tweaks to a recipe, just about any recipe at that, you can make a from the homestead meal in no time!

How I did this Homestead Ground Pork and Cabbage recipe

I replaced some ingredients in this recipe with ones from my homestead of course! I used ground pork, from our pigs in this one, and most everything else from my pantry, but throughout this page, I will show you where substitutions can be made with what you have on hand! So follow along with me! So sorry y’all, for the dark pictures. I took these with my cell phone camera. I’m hoping to get a blogging camera soon!

Homestead Ground Pork and Cabbage Mix Up, The Recipe:

Ground Pork and Cabbage Mix Up. This is a one pot dish! That means this not only can be from your homestead or local farm stand but can be a quick dinner meal for those who don’t want to spend a lot of time in the kitchen! Homestead fast food! I love the sound of that!

In this recipe I used:

• 1lb Ground Pork, from our homestead
• 1/2 of one Large head of Cabbage, chopped
• 2 TBSP Avocado oil
• 1 medium yellow onion, chopped
• 1 tsp Garlic Powder, (can use 2 cloves of garlic, chopped)
• 1/2 tsp onion powder
• Ground Black Pepper to taste
• 1/2 tsp sea salt ( I use sea salt in my home, you can use regular salt, Himalayan sea salt, etc.)
• 2 cans Rotel, with the liquid (or diced canned tomatoes with green chiles. This is where you could sub a pint jar of diced tomatoes you’ve canned, or stewed tomatoes you’ve canned, diced)
• 1 1/2 Cups Water
• 1 Cup rice ( I used long grain brown, which has to cook longer, but I try to avoid pre or par-boiled processed rice if possible.) You can use the 10 minute rice if you have on hand, or can omit the rice altogether if you prefer. I’ll list some subs below
• 1 Cup shredded cheese ( I used Colby Jack)
• You can garnish with chopped green onion or parsley.

Directions:

1. Cook ground pork in a large pot over medium heat with avocado oil, chopped onion, garlic, onion powder, salt and pepper until fully browned.
2. Add Rotel, Water and rice and bring to a boil
3. Add chopped cabbage and reduce heat to medium low. If using 10 minute rice, cook covered about 10 mins, stirring occasionally. (If using regular rice, cook a little longer, stirring occasionally so mixture doesn’t stick to bottom of pot. The mixture will be done when rice is tender. (Mine took about 20-25 mins) Don’t forget to stir! Rice sticks easily! (If you find your rice is not done, but more water is needed, just add a little bit, not too much and continue to stir and cover until rice is done.)
4. Now for the cheese! Remove the lid and add the shredded cheese, stirring it in until it melts throughly. (You can cover again until cheese is melted if necessary.)
5. Removed from heat and add desired garishes!
6. Enjoy!

Homestead Substitutions!

When replacing ingredients with things on your homestead, it gives a lot of room for one to get creative! Have fun with your food! Want to try this recipe, but don’t have ground pork?

Try these instead!

• Ground beef: (whether you raise your own, buy from a local grassfed farm, or buy organic grass fed from the store, this is a great option!
• Ground Turkey, pastured, free range organic, etc.
• Shredded Chicken! Pastured local or from your homestead! This will just require the extra step of cooking up your chicken breasts (about a pound) in a pan or in the pot with the oil until cooked thoroughly, then pull from the pot and shred carefully with a fork, then add back to the pot and continue recipe with step 2.
• Rotel: To replace the rotel, see recipe notes below. you can use your own diced tomatoes or stewed, chopped.
• To get the chiles of rotel, just de-seed and chop a couple jalapenos, or pepper of your choice, if you like more heat. Add the chopped peppers when browning your meat, in Step 1. You also can just omit the peppers.
• You could also use cabbage from the farmstand, or your farm or the grocery store! I personally LOVE cabbage! In this recipe, it’s like cabbage rolls, without the roll!
• Other things you could use would be, chopped broccoli, kale, cauliflower, Spinach (especially if you used chicken, this would be sooo good!).. Just use your imagination! Tip: If using Kale or Spinach, I would wilt these down by adding them in when you’re browning your meat.
• You can also replace the rice, with broccoli, cauliflower etc, or omit it altogether.
• Cheese! Like stated in the recipe, I used Colby-jack cheese I shredded. (Another tip: as convenient as pre-shredded cheese is, I try to use a block I shred myself, to avoid the coating that gets used in pre-shredded cheese. Again, use what you have on hand, no judgement here!) Of course, you can use homemade cheeses if you have them! Homemade mozzarella cheese would be a good one! Any cheese that melts well will work!

Thank y’all!

Thank y’all for stopping by today! Let me know in the comments below if you tried the recipe and what you think of it! Look for more recipes from the Homestead to come!

Check out my other Blogs Here: http://www.homesteadhealthy.com/homestead-health-journey-blogs/