I suppose all good things must come to an end… Our engagement, the planning of our wedding, the wedding, and the honeymoon have all ended as of this past Saturday. It’s a bitter-sweet moment! Part of me is still in shock that all of this just took place over the last 6 months. The other part of me feels like I can breathe again! We just got back from our honeymoon to Ireland on Saturday and let me just tell you…I didn’t want to come home. We had the best time EVER!!! We rented a car and traveled through four cities, we saw some of the most beautiful places I’ve ever seen before in my life, and we ate until our hearts were filled and content! I would seriously move to Europe if it meant I could eat European bread EVERY SINGLE DAY for the rest of my life. I’ll be honest, we didn’t eat strict Paleo at all on this trip. Let’s be honest… HOW can you in Ireland? They serve WHITE potatoes with EVERY single meal. I’m not complaining one bit. And if I could get my hands on an Irish scone right now, I would be in Heaven!!! Ahhhhhh!!! I may have had a scone every day while I was there. “Might” have… shhhhh!!!
So, because we ate all that we wanted without reservation, we’re home now, and MUST get back on our Paleo routine of clean eating and no more white potatoes. Here’s my Chipotle Glazed Kielbasa and Cabbage! The mister loved it and so did I! And we hope you do too!!!
- 2 tbsp olive oil
- 2-3 heaping tbsp butter
- 12 oz kielbasa, sliced (I used turkey kielbasa, use whatever you like!)
- 1/2 yellow onion, sliced
- 2 tbsp garlic, minced (reserve 1 tsp)
- 2-3 chipotle peppers in adobo sauce, optional
- 1/2 cup organic chicken stock
- 1/4 cup maple syrup
- 1 head of organic cabbage
- salt and pepper to taste
- cilantro, chopped as a garnish
- In a large cast iron skillet or saute pan, add 1 tbsp olive oil and 1 tbsp butter on medium-high heat. Add the kielbasa and let it brown on both sides, about 6-8 minutes.
- While the kielbasa browns, pull out another large saute pan. Add the remaining butter and olive oil to the pan on medium heat. Once the fat has melted, add the onion and garlic (don’t forget to reserve 1 tsp of the garlic), and cook until almost caramelized, about 10 minutes or so. Add the cabbage and let it cook until softened, about 15 minutes. Once the cabbage has softened, lower the heat so it doesn’t burn.
- Keep an eye on both pans…you want them to finish cooking at the same time! Add the remaining garlic to the kielbasa pan along with the chipotle peppers, stock, and maple syrup. Let this bubble, not a strong boil, for another 8-10 minutes. You want this to make a glaze on the meat! Stir occasionally.
- At this point, everything should be cooking together. Once the cabbage has softened, add salt and pepper to taste.
- Once the glaze has thickened, kind of looks like syrup, turn the heat down to low. You don’t want this to burn. If your glaze gets too thick and syrupy, add a little bit more stock to the pan to thin it out.
- In individual bowls or plates, add the cabbage, then top the cabbage with the kielbasa and garnish with cilantro. Ta-da!!! Serve this with a side salad and enjoy!!!