Pork and Shrimp Stuffed Cabbage Rolls

I was inspired by Diane Sanfilipo’s cabbage wrapped dumplings, but due to a bunch of food sensitivities I’m having right now (Long story.  Maybe I’ll post something about it) I can’t eat all of the ingredients in that recipe.  So I changed it up a bit.  You can really put any combo of meat/fish/veg in these.  Napa cabbage leaves make great wraps!

What I used:

  • 1 head Napa Cabbage, 2 leaves sliced thin, the rest left whole.
  • 1 leek, sliced (white and light green part only).
  • 2 Tbs of fresh ginger, minced.
  • 1/4 of a white onion, finely chopped.
  • 1 1/2 c. small diced sweet potato.
  • 1 small zucchini, diced small.
  • 1/2 lb. of wild caught shrimp, diced small.
  • 1 lb. ground pastured pork.
  • Several shakes of ground tumeric and paprika
  • Salt and pepper to taste.

I started with steaming the cabbage leaves.  I layered the leaves in a big pot with a steamer basket and about an inch of water.  I brought the water to a boil, then steamed the leaves with the lid on for 5 minutes.  I let the leaves cool while I made the filling.

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I prepped all the veggies and the shrimp.  

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I have to point out this incredible young ginger that I picked up from the Copley farmer’s market (at the Atlas Farm stand to be exact).  It always comes out this time of year.  The flesh is bright white and outside is pink.  It was actually this ginger that inspired me to make this dish.  It’s so good!

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I melted some lard over medium high heat in a big pot (you can use any fat of your choice) and sauteed the onion, leek, and ginger until the onions were soft.  I added the rest of the veggies and cooked until the sweet potatoes were almost soft.  

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Then I added the ground pork.  Once there was no more pink I added the shredded cabbage leaves, tumeric, paprika, and seasoned with salt and pepper.  

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Lastly, I added the shrimp and sauteed everything together until the shrimp turned pink.  

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I spooned the filling in to a cabbage leaf and rolled it up.

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  Here’s the finished product.

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Toasted Coconut Butter

Guess who’s back?

I know, it has been forever.  Blogging requires a lot of time!  And I think I burned myself out by attempting several entries per week and being fussy about picture editing.  So I’m going to give this another shot.  This time though I’ve put away the SLR camera and am going to use the crap out of my iPhone/Instagram.  And only post things when I feel inspired.  We’ll see how this goes!

And you have probably noticed that I changed up the look of the blog.  The black background of the old one made it too hard to see the font.  So I went with something easy.

To go with my new theme of simplicity, I decided to come back with a VERY simple recipe.  Like ridiculously easy.  I found it on The Healthy Foodie Blog.

I have been known to buy items or ingredients, take them home and have no idea what the hell to do with them.  Coconut butter is one of those items.  After playing around with it a bunch some good uses for it are: spreading it on your favorite grain-free toast, adding to coffee, throw it in a smoothie, or add to a curry dish.  But for me my favorite use for coconut butter, and particularly this one, is to just eat it by the spoonful as a treat.  

Take a package of unsweetened coconut flakes.

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Spread the flakes out on a skillet or sheet pan.

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Pop the flakes in to a 400 degree oven and let toast.  Be sure to check on the flakes and give them a stir/flip every few minutes.  They will go from lightly toasted to burnt really fast.  Toast them until the flakes are a nice golden brown.

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Pour the toasted flakes in to a food processor, put the lid on, and process for several minutes.

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It will just look like broken coconut flakes for a bit, but eventually the oils release and it will start to turn to liquid.

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My food processor was too big for the amount of flakes that I used (about 1/4 of the bag) so I had to switch it all to my mini prep.  My recommendation is to not be whimpy like me and just use the whole bag of flakes when doing this.

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Once liquified and smooth I poured the butter in to a ramekin.  

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That’s it!.  You can store it in the fridge where it will get hard and keep fresh longer, or you can leave it at room temp making it easier to scoop.  It’s so ridiculously good, and good for you.  I’m always recommending more healthy dietary fats to my patients because it’s crucial for proper hormone production and metabolism.  I’ll be passing this recipe along for sure.