We made it to the end of week 1! Ok, it’s not quite bedtime, but dinner is over and the dishes are done which when you’re talking about cooking feels like the end. It has not been without it’s challenges. Even with all the prep I felt I was doing there were definite gaps. Jason often has to travel for a large part of the day for work, and lunches on the go for him are still challenging. I will be trying to do better with that for week two. I also spent the week less than enthused with breakfast but have gotten a few good suggestions from one of my readers that I plan to try this week. I promise to snap a pic and keep you all posted on those fronts.
But when it comes to dinners, I feel like we have that down. We have eaten like kings all week! And this dinner is no exception. I chose the menu knowing we would want to mix things up flavor wise by this point and call in some different vegetables. Braised cabbage is something I hardly ever make so it fit the bill nicely. I think the last time I made it was for an Oktoberfest party a few years back, and though I have had to tailor my recipe a bit to fit the Whole 30 I think it would still be a hit!
Add your spices to the browned bacon and onions 
See all that dark color on the bottom of the pot? That’s where the flavor is! 
My new favorite Whole 30 approved chicken broth 
One head makes quite a pile of cabbage 
The final stage after removing the lid to let some of the excess liquid evaporate
Jason was in charge of the sausages as he has all the skills in that department. He cooks them completely before browning by filling the skillet halfway with water and bringing to a boil. Turn the sausages periodically for even cooking. It takes about 10 minutes for this stage, sausages should feel firm when pressed with tongs when they’re ready. Remove them from the pan, drain the water and return skillet to medium high heat and melt a little coconut oil in the pan. Then brown the sausages until they are a nice golden color. This part of the meal was the biggest hit with Ford.
I also made a quick warm potato salad that I really wish I had more photos of to share with you! It was super yummy and I am typing up a recipe for it, but in the heat of our cooking frenzy I didn’t have much time for photographing it. I did take a picture of these lovely Delicata squash, but truth be told they aren’t really worth talking about. Do you love Delicata squash? This is the second time I’ve roasted them and I’m pretty sure it will be the last. I’d rather have butternut squash any day, though the Delicata do cook a lot faster.
I’ll be back tomorrow to report on another day of Whole 30 fun. I have to say that although it is a big undertaking to write a post every day it is making this journey a lot more fun for me. If you are doing the Whole 30 this month please comment below or shoot me an email and let me know how it’s going. I’d love to hear from you!
Warm Potato Salad
Ingredients
- 1 lb red potatoes
- 1 tbsp dijon mustard, Whole 30 approved
- 1 tbsp white wine vinegar
- 1 clove garlic, pressed
- 1 tbsp Italian parsley, minced
- 1/2 tsp course finishing salt or kosher salt
- freshly ground black pepper
- 3-4 tbsp olive oil
- 1 tbsp chives or green onions, diced
Instructions
- Scrub potatoes with vegetable brush and cut into 1 1/2" chunks. Place in saucepan and cover with water. Bring to gentle boil over medium high heat. Cook for 10-15 minutes, uncovered, until potatoes can be pierced easily with a fork.
- Meanwhile place mustard, vinegar, garlic, parsley, salt, and pepper in medium size mixing bowl. Whisk to combine. Slowly whisk in the olive oil. Taste and adjust seasoning as necessary.
- When potatoes are done, remove pan from heat and drain well. I use the lid held at an angle to drain the pot, not a colander.
- Put hot potatoes in bowl with dressing and toss gently with a rubber spatula to evenly distribute dressing. The warm potatoes should absorb the dressing and it should have a somewhat creamy consistency.
- Top with chives or green onions and serve warm or at room temperature.
Braised Cabbage
Equipment
- Dutch Oven
Ingredients
- 4 slices thick cut, sugar free bacon, finely diced
- 1 large yellow onion, diced
- 2 bay leaves
- 1 tsp thyme
- 1/4 tsp allspice
- 1 head red cabbage
- 2-3 Granny Smith apples, peeled, cored, and diced
- 1 cup chicken broth, Whole 30 compliant
- 1 tbsp apple juice
- 1 tbsp cider vinegar
- salt and pepper
Instructions
- Heat large Dutch Oven over medium heat. Add bacon and onion and saute, stirring frequently, until onions are soft golden and bacon is brown with all fat rendered.
- Add bay leaves, thyme, and allspice to pot and stir to bloom the spices, about 30-60 seconds.
- Add cabbage, apples, chicken broth and apple juice. Use wooden spoon or rubber spatula to deglaze pot, scraping all the browned bits off the bottom of the pot. Cook uncovered for about 10 minutes, stirring occasionally to make sure all ingredients are well incorporated.
- When cabbage is beginning to wilt cover pot with lid and turn heat to low. Simmer for 45 minutes.
- Remove lid, cabbage should be soft, and add salt and pepper to taste. Continue to cook for an additonal 5-10 minutes to evaporate some of the liquid in the bottom of the pot. Add cider vinegar, give it one last stir and serve warm.