Unstuffed Cabbage and Kraut from Borne Appétit -- a Hearty One Pot Meal

My Bariatric Life Health Guide
  • borne appetit

    Satisfy all those super-sized appetites on game day with

    Unstuffed Cabbage and Kraut from Borne Appétit 

     

    No matter what team you root for, your friends and family will give three cheers to this hearty one-pot meal from Borne Appétit. Unstuffed Cabbage and Kraut is super easy to make — so it's the perfect dish for cooks who’d rather gather together with family and friends on game day than fuss with meal preparation!

     

     

    My Unstuffed Cabbage and Kraut is a fusion of two traditional Polish comfort foods: Galumpkis and Bigos. As a teen, one of my favorite dishes was Nana’s galumpkis. I fondly remember we’d spend hours in the kitchen preparing the stuffed cabbage rolls. But my unstuffed cabbage casserole takes less than half the time to prepare and tastes just as scrumptious. So it's much better suited to a busy lifestyle. Note that I eliminate rice, traditionally used in gaulumpkis, to keep this dish Paleo. 

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    Bigos is a Polish national dish that goes back centuries. It is a hearty long-simmered hunter’s stew made with sauerkraut and kielbasa. 

     

    I knew from the very get-go that I wanted to experiment and combine these two classic dishes into something spectacular for my super bowl menu. And long after I forget which team won, I will still be making Unstuffed Cabbage and Kraut from Borne Appetit!

     

     

    Unstuffed Cabbage and Kraut from Borne Appétit!

    Ingredients

    1 pound sauerkraut, drained and rinsed

    1-10 oz bag shredded cabbage (I use Trader Joe’s)

    28 oz organic fire roasted diced tomatoes

    2 large organic chicken bratwurst links, sliced

    1 pound organic ground turkey, crumbled

    2.5 tbs coconut sugar

    2.5 c vegetable broth

    1 white onion, diced

    1 c organic tomato sauce

    salt, pepper and garlic to taste

     

    Directions

    1. Preheat oven to 425 degrees.
    2. Combine all ingredients in a large baking pan and stir well to incorporate. There is no need to pre-cook anything.
    3. Cover with aluminum foil and bake for 2-hours. The kraut and cabbage become soft and tender and retain none of the traditional vinegary “bite” of the sauerkraut. Enjoy! 

     

     

Published On: February 01, 2015