Nom Nom Paleo

Cabbage and Leftovers: It’s What’s For Lunch AND Dinner

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My first meal of the day was lunch. I’m working on my intermittent fasting but, honestly, it’s really hard to push it past 12 hours.  I find that if I’m out of the house it’s a lot easier to keep my fast going.  If I’m at home, I keep opening up the pantry and I’m counting down the seconds until my 12-hour fast is over.  Plus, I stuff my face all the time when I’m home. Sigh.  Good thing all the stuff I cram in my mouth is Paleo or Lacto-Paleo. Back to lunch…

Ain’t this a cute cabbage?

Would it seem cuter if I told you it fit in the palm of my hand? It was so damn cute, I bought three of them last weekend so I knew I had to cook them off soon.  Hell, why not cook them all off today?

For lunch, I combined this tiny ½ lb cabbage with a small Cipollini onion and sautéed them up in some butter.

Then, I nuked leftover seasoned beef with Tabil and topped my sautéed cabbage with it. 


I was still ravenous so I ate some coconut flakes, macadamia nuts, and labneh topped with Fitbomb’s addictive Paleo trail mix.

I bought this labneh from Crossroads Market.  It was made in-house, super thick, creamy, and delicious.  I don’t eat a ton of dairy but I LOVE full-fat drained yogurt.

It’s so good that just a little bit later,  I ate some more labneh with eggplant pesto and baby carrots

For dinner, I transformed my remaining two mini cabbages into the World’s Best Braised Cabbage. Since I’ve decided to do more cooking with lard, I replaced the olive oil in the recipe with liquified lard.  See the lard? It looks like melted candle wax!

Here’s the dish covered and ready for the oven:

After 2 hours in the oven, it was tender, carmelized, and super tasty:

I also sautéed some cremini and shiitake mushrooms with half a blitzed onion, minced garlic, and Tabil seasoning.  Damn.  I love this zesty seasoning!

Fitbomb and I shared the one remaining sous vide pork chop in our fridge but I thought the picture would look lame if the chop was cut down the middle.