Point cabbage pizza salad

The secret to get that really fresh and vibrant feeling of your pizza salad is to use real vinegar in it and oregano. Apart from that, the other ingredients can be altered. This time we used point cabbage instead of white cabbage and also added some raw bell pepper in to add some extra fibers and vitamins.

Homemade pizza salad in a bowl.

Pizza salad

Ingredients used:

  • 1 cabbage head
  • 1 Tbsp 24% vinegar
  • 1 Tbsp water
  • 2 Tbsp mild olive oil
  • Dried oregano
  • Salt & pepper
Ingredients for pizza salad.

How to:

  1. Mix the vinegar, water and olive oil with the seasoning in a bowl.
  2. Shave the cabbage finely and chop the bell pepper. Add to the bowl with vinegar.
  3. Toss well and leave for a while, preferably over night.


We had the pizza salad for lunch with a “spinach cake”. It was supposed to be a frittata but we had ran out of eggs apparently, having only two left. But that worked as well, by whipping the eggs with some water before covering the spinach and than topped it with a lot of grated pecorino.

“Spinach cake” with eggs and pecorino.

It is very convenient to use frozen, chopped spinach since it really is fast food and can easily be kept in the freezer at all times. Very handy. Just de-frost it in the frying pan before adding the eggs.

A simple paleo lunch.

Avocado and some leftover chicken was served to the pizza sallad and spinach cake as well.

Happy cooking,

Cecilia & Magnus


Pork belly with fried mushrooms

Time for pork belly again! This time seasoned with coriander, pepper and ginger.

The pork belly straight out of the oven.

After massaging the spices into the cuts in the pork belly it was put in the oven for six hours on about 160-170 °C.


Fennel and pointed cabbage ready to be steamed.

As sides I steamed some fennel and pointed cabbage. And fried some onion and mushrooms in a lot of butter.

Preparing the onion and mushrooms for frying.
Frying the mushrooms and onion in the cast iron pan with a lot of butter.

The result

It all resulted in a quite nice and tasty dinner.

The final dish. Served with some salad.

Have a nice dinner,

Cecilia & Magnus

Variation of pulled pork

We were able to get some loin of pork, which means it’s time to do some pulled pork! I guess this variant isn’t even close to the original, but we don’t bother following recipes that often so we took what we had at home for the moment.

This was served with oven baked point cabbage and some fried carrots and onion. And lime to add some extra acidity!

Pulled pork dinner.

Pulled pork in spicy tomato sauce

Ingredients used:

  • Canned tomatoes
  • Brown onions
  • Chili pods
  • Chili powder
  • Chili flakes
  • Cayenne pepper
  • Turmeric
  • Ginger, fresh and dried
  • Cumin seed
  • Cardamom
  • Oregano
  • Salt & pepper
  • Apple cider vinegar
  • Loin of pork, organic!
Ingredients for the tomato sauce.
Loin of pork with loads of healthy fat.

How to:

Put all the ingredients for the sauce, i.e canned tomatoes with the onion and all the spices and a splash of apple cider vinegar, into a saucepan and let it boil together for as long as your patience holds.

Place the loin of pork in your Schlemmertopf or cast iron pot and cover it with the tomato sauce. Put into the oven at 125°C for at least five hours. Preferably more. It should be possible to tear the meat apart using two forks. That’s your pulled pork!

This variant got a bit saucy, but there’s nothing wrong with that. Save the leftover sauce and cook a nice soup or something similar from it.

Pulled pork dinner!


Enjoy Paleo,

Cecilia & Magnus