Seared Pork Cabbage Salad with Wild Orange Essential Oil

Hey everybody!!  I hope this finds you all  happy, healthy, and whole!
Things are a little crazy around the Rodgers home, which means it has been a fight for health. Those busy days, when you’ve worked ungodly amounts in one day, and the blankets and Netflix are calling your name…  Those are our weakness around here, and there have been a lot of them lately!! So if you think of us, send some prayers our way…because we want to feel good!! And feeling good starts with good food!
Speaking of good food…I have returned to the archives. And look what I found!! I so wish I was better at pictures because these really don’t do it justice…but this salad was FABULOUS!  

  
Aweeee yeah baby. This salad had it all…satisfying, flavorful protein…crunchy veggies, and a creamy comfort from everyone’s favorite green thing…avocados! And the icing on the cake…(I feel like I should not be using that phrase…the dressing on the salad?  Let’s start using that one instead, health nerds!!)…cabbage is cheap, pork is cheap…this meal is cheap!!  Hallelujah healthy for your body and your budget!! So, you ready to find out how to make it for yourself?!

Note: the original calls for orange juice.  Mr. Rodgers doesn’t do orange juice, too much sugar!  So I substituted Wild Orange Essential Oil blended with Olive Oil. The flavor was fantastic, and it is much better for you!!  My preferred brand is DoTerra. :). If you have questions on oils, leave me a comment and I can hook you up with my mom, she is an oil genius ūüėČ
Here’s what you need:

  • 1 lb Boneless Pork Loin
  • 3 Tbsp Cumin
  • 2 Tbsp Chili Powder
  • Salt and Pepper (about 1 Tbsp of each)
  • Pinch of Cinnamon (I added this for Mr. Rodgers, he LOVES it on meat)
  • 3-4 Tbsp preferred cooking oil, recipe calls for olive oil but I don’t like heating it, I believe I used Coconut Oil
  • 1 Two Pound head Green Cabbage, cored and thinly sliced
  • 1/2 C Lime Juice (4ish limes)
  • 1 Chile Pepper (I usually use Serrano) 
  • 1 Red Onion, thinly sliced
  • 2 Cloves Garlic, minced
  • 2 Ripe Avocadoes, peeled, pitted and chopped
  • 3-4 Drops Wild Orange Essential Oil 
  • 1/4 C Olive Oil
  • 1/4 C Red Wine Vinegar
  • 1 Tbsp Cilanro Paste
  • Sale and Pepper
  • Optional: Toasted seeds of some kind, ie pumpkin seeds

And here’s how you do it!

  1. Combine cumin, chili powder, cinnamon, salt and pepper. Rub it alllllll over that pork. 
  2. Heat your oil over medium high heat. Add the meat and cook 3-4 minutes per side so you have a nice sear, making sure it is done but not super done. 
  3. Remove from heat and let sit while you assemble your salad. 
  4. Whisk the orange oil into the olive oil so that it is combined and the flavor is infused. Feel free to taste and adjust depending on how strong you want the orange flavor. 
  5. Combine everything but the meat in a large bowl (including your orange oil mixture).  
  6. Slice your pork into thin slices and lay across the top of the salad. You are ready to enjoy!!

Peectures:

  
Seasoned and ready to sear!

  
Yum!! A little spice, a little texture!

  
All the salad ingredients in a bowl…

  
Tossed and coated…

  
Sliced…

  
Topped…

  
And ready to go!! Hope you enjoy guys!!

Garlic Roasted Cabbage Steaks

Boom.¬† It’s not often that your veggie side is the hardiest part of your meal.¬† We ate these along side a nice light soup…the crunch was fantastic, the garlic was so satisfying (since I always grew up eating garlic bread with soup…but I try not to eat bread much if ever…so this filled the little hole so I wasn’t disappointed!), and it really was something you can sink your teeth into!¬† Not to mention the fact that cabbage is awesome for you!¬† I don’t even really like raw green cabbage, but shoot…slathered in garlic butter and roasted till crispy and brown…I LOVED IT!¬† And so did Mr. Rodgers!!¬†¬† I ever tossed the leftovers¬†back in a hot oven a few days later and they were still good to accompany another meal!¬† Perfect ūüôā¬† You should try!!!

 

Here’s what you need:

  • 1 Head Raw Green Cabbage
  • About 6 Tbsp Butter (You could use Olive Oil too, I’m just weirded out about heating olive oil because of some studies I have heard!¬† I don’t mind a little fat in the butter, but it’s up to you!!)
  • 2-3 tsp Garlic Powder, depending on your love level
  • Sea Salt and Pepper to taste
  • Tbsp Powdered Parmesan (Optional)

 

And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Remove outer leaf.¬† Using a sharp knife, carefully cut the cabbage head into inch thick slices, starting at the top of the head and cutting down to the “stem.”
  3. Lay “steaks” out in a single layer on a foil lined baking sheet.
  4. Melt butter in the microwave and whisk in the garlic powder.  Baste the top side of your steaks generously with half the mixture.  Sprinkle with sea salt and pepper.
  5. Slide into your preheated oven and cook for 30 minutes.
  6. Carefully flip cabbage steaks, baste fresh side with garlic butter, sprinkle on salt, pepper, and Parmesan, and return to the oven for 30 more minutes, or until crispy, brown, and to your desired tenderness.  Remove from oven and enjoy!!

 

Peectures!!

PhotoCut cabbage head into approximately 1 inch thick slices and lay out in a single layer on a foil lined baking sheet.

Photo (2)Baste generously with garlic butter and sprinkle with salt and pepper.¬† Roast at 400* for half an hour, then flip and repeat basting, salt, pepper, and add Parmesan this time!¬† Return to the oven for another 30 minutes and BAM!¬† You’re done.¬† Easy as that!

Photo (3)Yummmmyyyy

Photo (4)I want one right now.¬† I’m kinda hungry!!¬† ūüôā¬† I hope you simply love this!!¬† What is your favorite cabbage recipe?

 

Sweet and Sour Cabbage Rolls (Slow Cooker!)

Cabbage rolls. ¬†How is it that I had gone 22 years without even hearing of them? ¬†Am I the only one that didn’t know what a cabbage roll is? ¬†For real. ¬†This was a total “WHERE HAVE YOU BEEN ALL MY LIFE?!” moment. ¬†They outdid my expectations by far. ¬†I usually don’t get excited about cabbage. ¬†I’ve gotten to the point where I love some purple cabbage in my salad, but that’s as far as I have gone. ¬†Don’t really like coleslaw. ¬†Hate the smell of the cabbage juice my dad would always make in efforts to be super healthy. ¬†Just really was not excited about cabbage. ¬†Until now. ¬†Now I am excited about cabbage. ¬†Cause these were yummy. ¬†Delicious, in fact. ¬†Hearty. ¬†Warm. ¬†And has a sweet but tangy sauce that was just so fantastic. ¬†Darn it, why do I always write these when I’m hungry?! ¬†Gaaaaah tummy grumbles!!! ¬†Anywho…it reminded me of some sort of Asian roll…with cabbage instead of some deep fried wrapper, and with a sauce reminiscent of sweet and sour! ¬†But SO much better for you. ¬†Again, eliminating the mystery. ¬†You know what is going in to these ūüôā ¬†That’s one of my favorite things about cooking at home ūüôā

I left these out on the counter the day I made them, because they were super hot and I was in a rush to get to church on time. ¬†As I was climbing into my car to leave, my mother in law popped her head out of the front door and yelled out “TAB ARE THESE CABBAGE ROLLS?! ¬†CAN I HAVE SOME?!” ¬†Of course I said yes…she seemed so excited for food, which doesn’t happen often. ¬†Especially food with meat in it! ¬†About an hour later I got a text from her that said something along these lines, “All I can say is wow Tab, delicious!” ¬†That is quite the compliment. ¬†Do you want that kind of reaction from your fam? ¬†Well then read on! ¬†This would be a great healthy dish that you could get the little ones to eat! ¬†What kid doesn’t like sweet and sour, eh? ¬†ūüėČ

Adapted from melissaknorris.com

So, here’s what you need:

  • 1 Head Cabbage
  • 1/2 C uncooked rice, I used brown basmati
  • 1 Egg, beaten
  • 1/4 C Unsweetened Original Almond Milk
  • 1/4 C Minced Onion
  • 3 Cloves Garlic, Minced
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 lb Ground Beef
  • 1 Can Tomato Sauce (15 oz) If you take the time to look, you can find some without sugar in it ūüôā
  • 1 1/2 Tbsp Agave (More if you want it sweeter, you can taste and adjust)
  • 2 tsp Worcestershire Sauce (Try and find some without sugar or corn syrup, I am in the process of using up what I have, but I know there has to be some at the health food store or something!)
  • 2 Tbsp Lemon Juice

 

And here’s how you do it:

  1. First, get your cabbage boiling so it will be nice and soft!! ¬†Get a large pot of water boiling, add your head of cabbage, and boil till tender, about 2-5 minutes. ¬†Take it out and gently peel off 10 leaves. ¬†If the first few layers come off easily, but the under layers start to break, feel free to toss it back into the boiling water for a few minutes. ¬†That’s what I did ūüôā
  2. Now for your filling!!  Combine your rice, egg, almond milk, onion, garlic, beef, salt and pepper.
  3. Work station time! ¬†I love setting up my little work stations! ¬†I had my bowl of filling on one side, my cutting board and cabbage leaves in front of me, and my crock pot on my other side!! ¬†Lay a cabbage leaf flat on the cutting board, and plop about 1/4 C of the filling towards one end of it. ¬†Now you are going to kind of roll it up like a burrito. ¬†You can either fold the ends in now and then roll it up all the way…or you can roll it up first then use your finger to shove the ends inside. ¬†Whatever is easiest for you. ¬†It should just be sealed and look like tiny burritos when you are done ūüôā
  4. Stack inside your crock pot.  Repeat for the rest of the leaves/filling.
  5. Combine the tomato sauce, agave,¬†Worcestershire¬†sauce, and lemon juice. ¬†Taste and adjust if you want more sweet or sour ūüôā ¬†Dump the sauce over the cabbage rolls, put the lid on, and cook on low for about ¬†hours ūüôā ¬†I love this kind of meal. ¬†You can clean up your kitchen, and go about your day being productive, all the while smelling the delectable fruits of your labor!! ¬†Or you can be like me, and not be productive…you can make a smoothie, put the baby down for a nap, sit down and chat with her mom for a while, then turn on a ridiculous movie ūüėÄ ¬†I hope you enjoy this fantastic recipe! ¬†It kind of blew my mind. ¬†What a great and interesting combo!

 

Pictures!  Pictures!  Pictures!

Bring a large pot of water to boil. ¬†Add the cabbage, boil for 2-5 minutes, drain, and peel off 10 leaves. ¬†If they begin to break, return to boiling water for a few more minutes. ¬†They need to be soft enough to roll ūüôā

Cabbage Rolls 3

Combine rice, beef, garlic, egg, salt, pepper, onion, and almond milk. Cabbage Rolls 1Cabbage Rolls 2

Now, get distracted by a ridiculously cute 2 year old running circles around you in a bike helmet. ¬†Gosh I love her ‚̧

Cabbage Rolls 7

Now get back to business, because these have to cook for a long time, haha.

Place 1/4 C of the filling on one end of one of the cabbage leaves.  Roll up and tuck in the ends, like a burrito.

Cabbage Rolls 5

 

Stack into your crock pot!
Cabbage Rolls 8

Mix up the tomato sauce, agave, lemon juice, and Worcestershire sauce. ¬†Taste and adjust if you want it more or less sweet ūüôā

Cabbage Rolls 4

Now pour over the cabbage rolls…

Cabbage Rolls 9

Cover and cook on low for 8 hours! ¬†While you wait, you can clean your kitchen, do some laundry, play with the kids, or…be awesome like me. ¬†Put the baby down for a nap, and watch a movie that you should have seen long, long ago. ¬†Who can tell me what this is?

Cabbage Rolls 10

Who knows that movie?! ¬†“Why have you not been baptiiized?!” ¬†Haha. ¬†It was about time I finally watched it. ¬†I swear my little brother and his best friend communicate solely in quotes from this movie. ¬†So random. ¬†So strange. ¬†So fantastic. ¬†Haha. ¬†I’m so glad I can finally speak their language!! ¬†Anyways! ¬†Go do something fun because you already have dinner prepared and all you have to do is wait!!! ¬†Now go take them out and devour!!! ¬†Cabbage Rolls 11Cabbage Rolls 12

You know you want that!  SO GOOD!  I hope you enjoy!