Cabbage and Brat Skillet

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 2 medium potatoes, peeled and diced
• 1 cup cabbage, diced
• 1/4 cup onion, diced
• 3 bison brats, diced
• 1/4 teaspoon caraway seeds
• 1/2 teaspoon garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• mustard, if desired

Directions:

In a large skillet, melt coconut oil. Add potatoes, cabbage and onion. Sauté over medium heat for about 15 minutes or until potatoes are cooked through and start to brown. Add bison brats and spices. Cook for an additional 10 minutes. Top with a drizzle of mustard, if desired.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

• 1/2 cup red wine vinegar
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/8 cup coconut oil, liquefied
• 3/8 cup virgin olive oil
• 10 cups cabbage mix/coleslaw (You can shred whatever cabbages and carrots you feel like shredding.)
• 1/8 cup roasted, salted, shelled sunflower seeds

Directions:

Whisk vinegar, honey, salt, and pepper until salt dissolves.

Slowly add oils, whisking away.

Allow to stand 5 minutes, taste and adjust to your liking, and whisk again.

If you’re serving the whole thing, add the dressing to the cabbage mix and toss, and then add the sunflower seeds; mix well. Otherwise, just put some of the vinaigrette on your cabbage mix and sprinkle with sunflower seeds.

Recipe and photo submitted by Ann, Omaha, NE.

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Vegetarian, Stuffed Cabbage Rolls

Ingredients:

Stuffing:

• 1/2 cup chopped fresh onion
• 1/2 cup chopped fresh green pepper
• 1/2 cup coconut oil
• 1/2 cup yellow cornmeal
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup room temperature water with 1 tablespoon Coconut Cream Concentrate dissolved in it
• 1 egg

• 4–8 cabbage leaves, depending on size
• 12 ounces spaghetti sauce (or other sauce of your choice)

Directions:

Preheat oven to 425 degrees F.

In cast-iron skillet, sauté onion and green pepper in coconut oil.

Stuffing: In a large bowl, combine cornmeal, flour, baking powder, and salt. Add Coconut Cream Concentrate and water mixture. Mix well, adding egg. Add the onion, pepper, and coconut oil and mix again. Be sure your egg is mixed in well before you add the hot pepper and onion mixture.

While this mixture stands, steam or blanch cabbage leaves for about 5 minutes until pliable.

Drain cabbage leaves and spoon on each leaf an amount of the stuffing mixture that you can wrap the cabbage leaf around. Place folded side down in the bottom of a casserole dish. Pour sauce over the cabbage rolls. Cover and bake for 30 minutes. The stuffing should be firm.

This is enough for a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO.

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