Unstuffed Cabbage Roll Skillet

Farmstead Meal 013

All the comforting flavors of stuffed cabbage rolls, without the work of rolling them. This hearty skillet brings together pasture-raised ground pork from our farm, fresh cabbage and green peppers, West Michigan Pasta & Provisions tomato sauce, and LFK Backyard Blend. A simple, satisfying meal for a November evening.

Servings: 4
Prep Time: 15 minutes
Cook Time: 30–35 minutes

Ingredients

From The Farmstead

• 1 lb Jake's Ground Pork
• ¼ large head green cabbage (about 1–1¼ lbs)
• 1–2 green bell peppers, diced
• 1 jar West Michigan Pasta & Provisions Tomato Sauce
• 2 oz Moo-ville Butter
• 1 tsp LFK Backyard Blend

From Your Pantry

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• Salt and black pepper, to taste

Instructions

1. Prepare the Vegetables. Chop the cabbage into bite-sized pieces. Dice the green peppers and onion, and mince the garlic.
2. Sauté the Vegetables. Melt Moo-ville Butter in a large, deep skillet over medium heat. Add the onion and green peppers. Cook for 4–5 minutes until they begin to soften. Add the garlic and cook for another 30 seconds.
3. Brown the Pork. Add Jake's Ground Pork and LFK Backyard Blend. Break the pork apart as it cooks, stirring occasionally until browned.
4. Add the Cabbage. Stir in the chopped cabbage, working in batches if needed. Cook uncovered for 5–7 minutes, allowing the cabbage to soften and develop a little color.
5. Simmer. Pour in the tomato sauce and stir to combine. Cover and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the cabbage is tender and the ground pork reaches 160°F. Add a splash of water if needed.
6. Finish and Serve. Remove the lid and simmer for a few more minutes if the sauce needs to thicken. Season with salt and black pepper to taste, and serve warm.

Farmstead Tip

Let the cabbage develop a little color before adding the tomato sauce. That light browning brings out its natural sweetness and adds a deeper flavor to the dish.

Know Your Cut: Ground Pork

Ground pork is a flavorful, versatile alternative to ground beef. It works beautifully in meatballs, chili, tacos, pasta sauces, and skillet dinners like this one.

Our ground pork comes from pigs raised outdoors on our family farm in Southwest Michigan. They're fed NON-GMO grains grown and ground right here on the farm and raised without antibiotics. No fillers or additives. Just real pork.

Meet the Maker: Lemaster Family Kitchen

We met Sean Lemaster at the farmers market years ago and have enjoyed their spices in our own kitchen ever since.

Sean and Chelsi Lemaster are the people behind LFK, a Chicago-based spice company creating small-batch seasoning blends with quality ingredients. Their Backyard Blend combines garlic, onion, herbs, black pepper, and a little chile, making it a great match for this week's pork and cabbage skillet.

What About the Rest of the Cabbage?

The cabbage heads at The Farmstead are especially large right now, some weighing around five pounds. You'll only need about a quarter of one for this recipe, leaving plenty for another meal.

• Simple Cabbage Slaw: Thinly slice cabbage and toss with apple cider vinegar, a little honey, salt, and pepper. Serve alongside pork chops or sandwiches.
• Skillet Cabbage with Bacon: Cook chopped Jake's Bacon until crisp, then sauté sliced cabbage in the drippings until tender and lightly browned.
• Soup Pot: Add chopped cabbage to chicken soup, vegetable soup, or a pot of beans for extra flavor and heartiness.

Store the remaining cabbage tightly wrapped in the refrigerator to use throughout the week.

Local Farms. Local Makers. Real Food.