Bison, Kabocha Squash, and Cabbage Skillet (AIP, Paleo)

Two posts in a one week time period, that can only mean one thing, I am avoiding doing things I should be doing, such as cleaning, doing dishes, washing laundry, and showering. You know, stuff of the living.

I have lots of too share, but I want to get all my thoughts together. Instead, I am just going to jump straight to this yummy recipe.

Just before thanksgiving I bought a kabocha squash because I’d seen a few people post pictures of recipes with them, but have been too chicken to cook with it. Well, that and I just couldn’t find a recipe I liked. Then, this past week we found organic bison at the grocery store on sale, and I had a good idea of what I was going to do.

P.S. This is a one skillet/pan recipe, which makes it even better because who likes washing dishes? Not me!

Bison, Kabocha Squash, and Cabbage Skillet

Ingredients

• 1 pound grassfed bison
• 1 tablespoon avocado oil
• ½ medium kabocha squash – seeded, peeled and diced (roughly 2 - 2 ½ cups)
• 1 small head of cabbage – thinly sliced
• 1 small onion – chopped
• 3 tablespoons of coconut aminos
• 1 tablespoon of ume plum vinegar
• Pinch of sea salt

Preparation

1. In a large skillet or pan warm up pan over medium heat. Once warm, add oil to pan.
2. Add bison to pan and cook until browned and you see no more pink.
3. Add onions to meat and cook for 2-3 minutes, or until they become aromatic.
4. Toss in diced squash and cook for 10 minutes, until they start to soften.
5. Finally, add in cabbage (it will look like a lot, but it cooks down), coconut aminos, and vinegar. Cover and cook for an additionally 15 mins. Stir occasionally.
6. Once the squash is soft and cabbaged is cooked down it is ready to devour! Enjoy in a bowl or topped on whatever you want. Be creative.

Shared on AIP Recipe Roundtable