Chipotle Cabbage Saute with Pork and Eggs

I really meant to come home and tell you all about the amazing gluten-free dinner I had at Boka last night, but that will have to wait until later in the week, when I have enough energy to really pour out the love for the amazing meal and do it justice.

In the meantime, it’s been quite a day…Chock-full of meetings, a wee bit on the stressful side, and I swear that the full moon has brought out all the techno-goblins to throw up road blocks at every turn. So after a mind-melting day, I was looking forward to unwinding a little in the kitchen this evening. The only problem was…I could not decide what I wanted to cook. So I started about three different dinners, not really knowing whether a stir-fry over brown rice, pork tacos, or a cabbage saute was going to win.

In the end, I think eggs will always win when I’m seeking comfort food…but instead of my typical cabbage saute with eggs, I took a little inspiration from my initial thought of tacos, and tossed in some chipotle puree, cumin and tomato sauce in with the cabbage and pork – and the result was fantastic. Mark remarked that this was his favorite cabbage dish so far – and we both love cabbage. The chipotles add a lovely smoky quality, and the lean ground pork added some nice heartiness to the dish. And when the unctuous egg yolks slither into the cabbage – oh my. You need to make this.

Chipotle Cabbage Saute with Pork
Serves 2

3 cups thinly sliced cabbage (red or green is fine)
1 cup sliced onion
2 T chipotle en adobo puree
1 T olive oil
8 oz ground pork
1/2 cup tomato sauce
2 tsp ground cumin
salt to taste

Top with 2 over easy eggs per serving , garnish with cilantro (both optional)

  1. Heat a large skillet over medium heat. Break the pork apart and drop into the pan, and brown it until cooked through. Scoop the pork out of the pan, and set aside in a bowl. Wipe out the pan and return to heat.
  2. Add the oil to the pan, and then add the cabbage and onion and a pinch or two of salt. Saute for a 3-4 minutes, until the cabbage just begins to soften. Add the cumin, cooked pork, chipotle puree and tomato sauce, and continue to cook, stirring every minute or so, tasting and adjusting the seasoning as you go – add more chipotle puree, cumin or salt as needed.
  3. When the cabbage is tender and done to your liking, heat a small non-stick pan, and fry up a couple of eggs. Serve the over-easy eggs over the finished cabbage saute, and garnish with cilantro

559 cal/serving, 250 cal from fat, 27g fat, 520mg cholesterol, 800mg sodium, 290mg potassium, 27g carbs, 14g sugars, 52g protein

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