Monday, April 6, 2015

Cabbage and Ground Pork Curry (AIP, Paleo)

Prior to AIP, I was actually never a huge curry fan. Mostly because it always made me feel so icky afterwards. Having now learned about AIP, I realize that is likely I am sensitive to those spices like cumin and coriander. It was not my intention to create a curry recipe. Right now, I am seriously obsessed with putting ginger and turmeric in any dish that works. Additionally, sage and cinnamon are basically the only spices I use when cooking pork, so I decided to through them all in a pan together with some cabbage and see what happened. To my surprise, it tasted great! So I've decided to share this one pan dish with you all.

Cabbage and Ground Pork Curry


  • 1/2 large head of cabbage, thinly sliced
  • 1 lb ground pork
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground sage or 1/2 teaspoon of rubbed sage
  • 1 teaspoon ground turmeric* 
  • 1/4 cup of bone broth (preferably pork or beef)
*If you have access to fresh turmeric, you can also add another 1/4 teaspoon of freshly grated turmeric.


  1. Preheat large pan over medium-high heat. Add ground pork and cook until browned.
  2. Divide cabbage in half and add half to the pan with pork. Mix and cook for about 2-3 mins, or until cabbage starts to wilt a little. 
  3. Add in the remaining cabbage and sea salt to pan and stir to combine and cook for another 5 minutes. Stir occasionally.
  4. Add cinnamon, garlic powder, ground ginger, ground sage, and ground turmeric to pan and stir until seasons cover the pork and cabbage.
  5. Lastly add bone broth to pan. Once broth is boiling, reduce heat to low and cover pan with lid or aluminum foil.
  6. Cook covered for 20 minutes on low heat. 
  7. Remove lid and cook for another 5 minutes or until all liquid has disappeared.
  8. Enjoy!


  1. My family loves this recipe. My very picky daughter even loves it. I've used it with sausage and/or kale as well, and it's still delicious. We always need more stock than the 1/4 cup, but that may be because I use a lot more cabbage (or kale) than stated in the recipe. Thanks for posting it!

  2. this is SO yumm! i absolutely love it and my family does too. simple and nouishing. I serve with cauliflower rice and broccoli on the side.

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