Well, Labour Day is here and summer is unofficially over. I'm going to make a lot of enemies with this statement, but I'm ready to welcome Fall and all it's beautiful colours, weather, and flavours.
We had a lovely Labour Day weekend camping at Grand Beach and arrived home not that long ago. I wanted a supper that was quick and easy, with ridiculously good flavours, and maybe a bit of heat (I've been missing "spicy" since saying goodbye to nightshades). If you want less heat, just ease up in the black pepper and ground ginger.
With the lack of added sweeteners, this is Whole30 friendly and I believe it would be AIP-friendly as well since there are no seed/nut/dairy/egg/grain/nightshades!!!
Well let's get started!
1lb pastured ground pork
1 onion, chopped
1 carrot, grated coarsely
2 cups cabbage, finely shredded
1 green onion, sliced finely on the bias
1 head of butter lettuce, washed, dried, and separated into individual leaves
1/2 cup coconut aminos
1 tablespoon date paste
1/2 teaspoon black pepper
3 cloves of garlic, minced
1/2 teaspoon ground ginger
1 teaspoon tapioca flour
1. Brown ground pork over medium heat.
2. While the pork is cooking, whisk together the coconut aminos, date paste, black pepper, garlic, ginger, and tapioca flour. Set aside.
3. Add onions and half of both the cabbage and carrots (save the other half until it's almost done so there will be some crisp texture) to the cooked pork and sauté for 3-5 minutes, until veggies are tender.
4. Stir in sauce and simmer on low for 5-7 minutes.
5. In the last couple minutes of cooking, stir in remaining cabbage and carrots.
6. Serve in lettuce cups and top with green onion.