Egg-Free Breakfast: Savory Pork with Cabbage, Mushrooms and Sun-dried Tomatoes
Author: 
Recipe type: Breakfast
 
Ingredients
  • 1 tsp ghee
  • 1lb ground pork (can substitute other ground meat, if you wish)
  • 1 leek, chopped
  • 12 oz mushrooms, chopped
  • 1 TBS fennel seeds, ground
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 small head of cabbage, chopped (savoy is my favorite, but you can use another type if needed)
  • 4 sun-dried tomatoes, minced
  • sea salt and freshly ground black pepper to taste
Instructions
  1. In a large skillet (I love my big Lodge Cast Iron Skillet) over medium heat, melt the ghee.
  2. Add the pork and break it up with a spatula.
  3. Once the pork is mostly browned, add the leek, mushrooms, fennel seeds, thyme, oregano, and chili powder.
  4. Continue to sauté for about five minutes or until the leeks are soft.
  5. Add the cabbage and sun-dried tomatoes and cook for about 8 minutes or until the cabbage is wilted.
  6. Salt and pepper to taste.
Notes
PS - If you like this sort of breakfast idea, I have a ton more recipes like this in my book, Paleo Lunches and Breakfasts on the Go!
Recipe by Sustainable Dish at https://sustainabledish.com/egg-free-breakfast-savory-pork-with-cabbage-mushrooms-and-sun-dried-tomatoes/