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Paleo Potato, Cabbage & Pancetta Bake

Be sure to choose organic potatoes when you prepare this dish. Plus, it's versatile, so you can serve it at your paleo breakfast, lunch or dinner. by Marla Starr, updated November 6, 2016 Posted on October 29, 2015

Paleo Recipe Paleo Potato, Cabbage & Pancetta Bake
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

If you’re looking for something a little different to prepare as your paleo breakfast, divert from your typical and prepare this potato, cabbage and pancetta bake.

Be sure to pick up organic red potatoes because they’re on the EWG’s 2015 dirty dozen.

Paleo Potato, Cabbage & Pancetta BakePaleo Potato, Cabbage & Pancetta Bake

A Versatile Dish

I threw this dish together for breakfast when I was cleaning out our refrigerator before we left on our most recent road trip. It lasted us through several meals beyond just breakfast and was great as leftovers cold for lunch.

Make It Vegan

If you want to make the dish vegan, all you need to do is remove the pancetta.

Purchasing Fresh Tomatoes

I find that I have been purchasing tomatoes less and less from the grocery store.

At the time I made this, I still had fresh, local tomatoes that were recently harvested from my mother-in-law’s garden.

I know you won’t necessarily have a garden to pull fresh tomatoes from when you prepare this so store-bought tomatoes will do just fine. Just make sure they’re fragrant when you purchase them and have no visible bruises.

Paleo Potato, Cabbage & Pancetta Bake

Paleo Potato, Cabbage & Pancetta Bake

Yield: 3-4 Servings

Ingredients

  • 8 organic red potatoes, peeled and sliced into matchsticks
  • 2 1/2 cups green cabbage, shredded
  • 1 carrot, peeled & sliced
  • 2 cloves garlic, minced
  • 4oz Pancetta, diced
  • 1 teaspoon dried thyme
  • coarse ground sea salt, to taste
  • 3 Roma tomatoes, sliced

Directions

  1. Preheat the oven to 350°F.
  2. Toss potatoes, cabbage, carrot & garlic in a glass oblong baking dish.
  3. Add pancetta and season with thyme and a light sprinkle of sea salt. (The pancetta will provide some salt so don't overdo it here). Stir to mix the pancetta and thyme evenly throughout the dish.
  4. Lay slices of tomato across the top of everything. Cover the dish with a layer of foil and transfer to the oven.
  5. Bake for 35 minutes. Remove and discard the foil. Toss gently and cook for another 30 minutes or until potatoes are slightly browned and soft.
  6. Serve alongside baked bacon for breakfast, cold for lunch or warm as a side for dinner.
  7. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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