Tourtière-Style Pork, Cauliflower and Cabbage Skillet
A comforting Quebec-inspired meal-prep skillet with seasoned ground pork, tender cauliflower, potatoes, and cabbage in savoury tourtière-style flavours.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 1 serving
Ingredients
- 0.5 g Black Pepper
- 5 g Canola Oil
- 180 g Cauliflower
- 80 g Chicken broth
- 8 g Dijon mustard
- 1 g Dried Thyme
- 5 g Garlic
- 100 g Green Cabbage
- 0.5 g ground allspice
- 120 g Ground pork
- 160 g Potato
- 1 g Salt
- 60 g Yellow Onion
Instructions
- Cut the potato into small cubes, chop the cauliflower into bite-size florets, shred the cabbage, and dice the onion.
- Heat the oil in a large skillet over medium heat. Add the potato and cook for 8 minutes, stirring occasionally.
- Add the onion and garlic. Cook for 2 minutes, until fragrant.
- Add the ground pork, thyme, allspice, salt, and pepper. Cook for 5 to 6 minutes, breaking up the pork, until no longer pink.
- Stir in the cauliflower and cabbage. Add the chicken broth and Dijon mustard, then mix well.
- Cover and cook for 10 to 12 minutes, stirring once or twice, until the cauliflower and potatoes are tender and the liquid has mostly evaporated.
- Let cool slightly, then transfer to a meal-prep container.