|Pork, Cabbage and PotatoBake (gluten free)|
A few posts ago, I shared almost the same recipe, but with grassfed beef. It is crazy how differently the two versions taste, considering how similarly they are prepared.
4 medium potatoes, peeled (if necessary) and sliced
1/2 head cabbage, shredded
1 pound good quality ground pork*
1/4 tsp black pepper
8 oz plain, unsalted tomato sauce
1/2 cup water
1/2 tsp salt
Preheat the oven to 375F. Spray a pyrex dish (approximately 12" x 12") with olive oil.
Wash and slice the potatoes and cabbage. Mix the pepper into the ground pork. Mix the tomato sauce, water, and salt together.
Place the potatoes into the bottom of the pan. Layer a third of the cabbage on top of the potatoes. Place half of the pork over the cabbage layer, breaking off bits like little meatballs. Top with a third of the cabbage, the rest of the pork, and the rest of the cabbage. Gently but firmly pack everything down. Pour the tomato sauce over the top.
Bake for an hour.
*The trick is to use lean pork from a small farm, not the typical grocery store variety. It will be leaner and not have grease to pour off.
I shared this recipe with the Hearth and Soul Hop, Allergy Free Wednesday, Gluten Free Wednesday and Healthy 2Day Wednesday and Simple Lives Thursday.