We’ve eaten grain-free off and on for about five years now. Even when we’re not officially off of grains, the experience of having to forgo them has changed the way I look at preparing meals for my family. Now, more often than not, vegetables are the bulk of most of our meals.
And when all else fails, I turn to cabbage. It was the backbone of the Cabbage Bolognese recipe in my winter cookbook, allowing us to get all of the delicious meat sauce with none of the pasta. And now it becomes the bed on which we can layer cheese, mushrooms, pepperoni, and sausage and call it pizza.
Oh, and it cooks in one skillet that goes from stove top to oven. And did I mention it tastes just like pizza?
Recipe Note: Use whatever meat or vegetables you generally like on pizza. Swap out pepperoni for sausage, use peppers instead of mushrooms, etc.
1/4 cup lard or coconut oil (where to buy coconut oil; where to buy pastured lard)
16 oz mushrooms, sliced
1 medium onion, halved and sliced into half moons
6 ounces pepperoni, divided (where to buy naturally-cured pepperoni)
1 small head of green cabbage
24 oz marinara or tomato sauce of choice (homemade; where to buy organic & BPA-free marinara)
1 teaspoon dried oregano (where to buy organic, non-irradiated oregano)
1/2 teaspoon garlic powder (where to buy organic, non-irradiate garlic powder)
8 oz mozzarella cheese, sliced (where to buy raw mozzarella from grass-fed cows)
Preheat the oven to 400 degrees and place a 12″ oven-safe skillet over medium-high heat. Add the lard followed by the mushrooms. Let the mushrooms brown for a few minutes before stirring. Saute for about five minutes, or until they begin to brown and soften.
Add the sliced onion and cook a few minutes while you prepare the pepperoni. Set aside one handful of the pepperoni for topping, and then dice the rest into bite-sized pieces. Add to pan with onions and mushrooms and allow to cook for several minutes to render out some of the pepperoni fat.
While that is cooking, prepare your cabbage. Slice into quarters, remove core, and then slice each quarter thinly as you would for making coleslaw. Cut these shreds into thirds, horizontally, and add to pan. Continue with the rest of the cabbage.
Once all of the cabbage is in the pan give it a generous sprinkling of salt, crank the heat to high, and stir occasionally. This is the time when you want the cabbage to cook out all of its moisture. It should take 5-10, depending on how fresh it is.
Once the cabbage cooks down a bit, add the tomato sauce, oregano, and garlic powder. Cook, stirring occasionally, for about 5 minutes or until all flavors are combined and the sauce and vegetables are nice and thick. Taste for seasoning and add salt as necessary.
Turn stove top off, pat cabbage mixture down into an even layer in the skillet and top evenly with sliced cheese. Disperse pepperoni evenly on top of cheese.
Move to oven and bake for about 20 minutes, or until cheese is melted and golden brown. Let sit for at least 10 minutes before serving. Serve with a salad or sauerkraut.
The BEST Made from Scratch Cookbook:
Courtesy The Food Renegade: http://www.foodrenegade.com/