My favorite breakfasts combine ground meat with tons of vegetables. This is a great dish for lunch or dinner, but when I start the day with this meal, I’m all set for a morning full of focus and getting stuff done. Savoy cabbage is one of my favorite vegetables because I just love the texture of it. Combine the cabbage with mushrooms and a few sun-dried tomatoes, and you’ve got a mouth-watering umami combination. I know you’ll love this as much as I do. If you need more carbs, serve this over a baked sweet potato.
Egg-Free Breakfast: Savory Pork with Cabbage, Mushrooms and Sun-dried Tomatoes
Author: Diana Rodgers
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
- In a large skillet (I love my big Lodge Cast Iron Skillet) over medium heat, melt the ghee.
- Add the pork and break it up with a spatula.
- Once the pork is mostly browned, add the leek, mushrooms, fennel seeds, thyme, oregano, and chili powder.
- Continue to sauté for about five minutes or until the leeks are soft.
- Add the cabbage and sun-dried tomatoes and cook for about 8 minutes or until the cabbage is wilted.
- 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!
