Roasted red cabbage wedges

Cabbage, red or white, is almost always available in our kitchen. It’s so versatile and for this dinner we made wedges and roasted them in the oven with garlic, lemon and pecorino cheese on top!

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Oven roasted red cabbage for dinner.

Red cabbage w. pecorino cheese

  • One head of cabbage
  • A few garlic cloves
  • One lemon, juice and zest
  • Coconut oil, melted
  • Pecorino cheese
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Pretty red cabbage wedges.
  1. Heat the oven to 200°C.
  2. Cut the cabbage head in wedges and place in an oven ramekin.
  3. Mince the garlic cloves and zest the lemon. Rub it into the wedges. Slice the lemon and squeeze the juice on top as well.
  4. Pour some liquid coconut oil on top, add salt and pepper and place in the oven for about 40 minutes.
  5. Grate the cheese and spread on top of the wedges, put back in the oven for another 10 minutes.
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Oven roasted red cabbage with grated cheese.

The cabbage was served with some leftover meat patties and a piece of cow’s heart, saurkraut and green olives. Top with a click of butter and some olive oil before eating!

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A nice paleo dinner.

Happy cabbage cooking,

Cecilia & Magnus

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Omelette pan

This post shares some inspiration to a more simple dish that is really quick to make, but still delicious. A frying pan omelette filled with yummy vegetables, from the home delivery that we had.

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Simple omelette lunch!

Making a omelette like this is also a perfect opportunity to make use of leftovers. We had some diced turnip with red onion in the fridge that was just perfect to add!

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Ingredients used in the omelette.

First, carefully brown the sliced onion in a cast iron pan and then add some chopped greens, we had spinach! Also put the leftovers in the pan and let them be warm. The eggs are whisked together with a small amount of water and then poured over the vegetables. Top everything with pretty tomato slices, salt and pepper! Leave at low/medium temperature until the eggs are cooked. It helps to put a lid over the frying pan.

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Stuffed omelette in the cast iron pan.

Look how pretty it became!?

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A perfect paleo lunch.

Served with the omelette was a red cabbage and carrot salad and a perfect avocado half. Top the omelette with a click of butter and sprinkle some olive oil on top.

Enjoy simple cooking!

/Cecilia & Magnus

North African lamb stew

Another lamb stew packed with spices and flavour! Can’t get enough of it and it is so convenient to just let it slowcook in the Wonderbag. To add some extra color and nutrients to the tomato-red stock and the orange root vegetable mash we had steamed red cabbage served with it.

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North African lamb stew for dinner!

We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.

Spicy lamb stew

Ingredients used:

  • Lamb meat on the bone, 1-2 kg
  • 400 g crushed tomatoes
  • Brown onion
  • Garlic
  • Fresh ginger
  • Bone broth + water
  • Coriander seeds
  • Cumin seeds
  • Ground sweet paprika
  • Ground turmeric
  • Cloves
  • Cardamom seeds
  • Cinnamon
  • Salt & pepper
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Ingredients that will melt together in the Wonderbag.

How to:

1. First, dry-roast the coriander and cumin seeds in a pan.

2. Mortar together with the turmeric, paprika, salt and pepper.

3. Toss the lamb meat in the spices.

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Mortar the yummy spices.
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Cover the lamb meat in the spices before frying.

4. Heat a pot with lard, coconut oil or butter and brown the meat.

5. Place the meat aside, chop the onion and brown it until soft in the pan. When soft, add chopped garlic and grated ginger.

6. Place the meat back in the pan and add the crushed tomato, bone broth and water to cover all the pieces.

7. Add the cloves, cardamom and cinnamon.

8. Let the stew boil softly for at least 30 minutes and place in the Wonderbag for a minimum of 4 hours.

The stew is of course possible to leave on the stove top to finish as well, but a slowcooker is better!

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Lamb stew served with a glass of red wine.

All the spices creates a well needed cosiness and warmth during these cold winter months. To balance the dish, it’s nice to squeeze some lemon juice on top before eating!

Happy slowcook,

Cecilia & Magnus

Red cabbage salad w. lemon

We have had a red cabbage laying around in the kitchen for almost a week now, so it was high time to make use of it! It ended up being as a red cabbage salad.

 

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Red cabbage salad with lemon and lemon zest.

 

The procedure was nothing fancy, using the food processor to shred the cabbage and grated the lemon zest off by hand. After salting the cabbage we massaged it and let it rest for a few minutes.

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The main ingredients, cabbage, lemon and olive oil.

Next add the lemon zest and season with some black pepper. Mix and squeeze out the juice from the lemon and pour about a deciliter of olive oil on top, mix again. Before serving sprinkle with some of the additional lemon zest and possibly some slices of lemon that were made before pressing out the juice…

 

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The final cabbage salad.

 

Together with the salad we had fried pieces of cow heart and oven roasted hokkaido pumpkin.

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An enjoyable dinner.

The really nice thing about massaging the salt into the cabbage is that one can enjoy the salad the same evening. Using vinegar it is of course also possible to eat the salad the same day, but it is just not the same as if one leaves it until the day after.

The lemon also made a really nice complement to the slightly bitter taste of this red cabbage.

 

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Dinner plate with the red cabbage salad, fried cow heart and hokkaido pumpkin.

What is your favorite way of enjoying cabbage? Salad? Oven roasted? Steamed? Or some other way? Please let us know!

Happy paleo,

Cecilia & Magnus

 

Ribs w. veggies

Sometimes it can be hard to decide exactly what to have for dinner and one solution can be to have a mix of different vegetables to make it more festive together with a piece of meat.

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Dinner with ribs and vegetables.

For this dinner we made a raw salad with red cabbage.

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Red cabbage in slices.

The cabbage is shaved in the mixer into thin pieces and turned together with salt, pepper, turmeric and ginger powder, coconut vinegar and olive oil. So many good nutrients and colors in there!

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Red cabbage salad with ginger and turmeric.

Some brussels sprouts was found in the fridge as well and the best way to cook them must be to roast in the oven, right? Especially with some nice home-made lard on top.

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Brussels sprouts with lard.

And to add some extra color and texture to the vegetable collection some red beets and winter squash was roasted in the oven together with the brussels sprouts. The squash was sliced in two halves, with the shell remaining, and put into the oven with the flesh side upwards. The shell on this variant is too hard to be able to eat, but it is very simple to release the inner flesh from it so there is no point to remove the shell before cooking it.

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Winter squash and red beets.

The ribs was seasoned with dried oregano, chili powder, chili flakes and salt and pepper. So tasty! And using a chili of good quality makes all the difference in taste.

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Ribs seasoned with oregano and chili.

The final plate was served with a click of butter on top of the warm veggies and a nice glass of red wine. It requires a bit of work to prepare all the vegetables, but help each other out with it. And the red cabbage salad can of course, and probably should, be made in advance!

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Paleo dinner with a glass of red wine.

Happy dinner,

Cecilia & Magnus

Mincemeat sauce w. red cabbage

We had a good amount of minced pork meat leftover in the freezer, that was turned into a mincemeat sauce with homemade bone broth and delicious root vegetables. The sauce was served with steamed cooked red cabbage and some green leaves.

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Minemeat sauce and steamed cabbage for dinner.

Paleo mincemeat sauce

Ingredients needed:

  • Minced meat
  • Bone broth
  • Crushed tomatoes
  • Brown onions
  • Turnip
  • Root celery
  • Carrots
  • Oregano
  • Basil
  • Chili pods
  • Turmeric powder
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Ingredients used for the mincemeat sauce.

How to:

  1. Chop the onions and brown them in coconut oil. Add the minced meat and let it fry.
  2. Chop the rest of the vegetables into small pieces and add to the meat and onions.
  3. Add the bone broth, crushed tomatoes and all the seasoning.
  4. Let it simmer for as long as possible to let the flavors set, but at least until the vegetables are soft enough, which should take about 20 minutes.
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Red cabbage to be steamed.

To the mincemeat sauce some red cabbage was steamed. At the bottom of the large pot is some water and a steam inset. The cabbage is steamed for about 5-10 minutes so that it still keeps some crunch but are soft enough to be a perfect combination to the sauce.

Happy cooking,

Cecilia & Magnus

Red cabbage salad w. lime

Another variant of red cabbage salad with taste of lime, very fresh! Here is inspiration to a more classical one.

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I believe that red cabbage is best when it isn’t cooked, apart from white cabbage that is most tasty after being fried or slightly browned in the oven. But the color of the raw red cabbage, especially when adding some acid to it is so nice! When cooking it, it looks quite sad.

Red cabbage with lime

Ingredients used:

  • 1/2 red cabbage head
  • 2 limes
  • 1 onion, brown or red
  • 2 garlic cloves
  • Salt

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How to:

  1. Use a mixer with a shaving blade to shave the cabbage and onion as finely as possible, or a knife if you don’t have a mixer.
  2. Put the cabbage in a bowl and squeeze some salt into it.
  3. Press the garlic and lime and add into the cabbage.
  4. Let it rest in the fridge for a couple of hours before eating.

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We had the salad together with chicken legs and steamed broccoli topped with butter. Broccoli and lime goes very well with each other as well! The chicken leg was seasoned with turmeric, chili and herbs. It turned into a delicious and pretty dinner!

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No need to eat all the salad at once, it can simply be saved in the fridge for a couple of days at least.

/Cecilia & Magnus