One Transylvanian Stockpot AH AH AH AH AH AHHHH…..twwwoooooo Transylvanian Stockpot AH AH AH AH AHHHHHHH….threeeeeeeee Transyl – quit it.
The Transylvanian Stockpot has wiggled its cute little hinny into the deep chambers of our hearts. Do they eat Transylvanian stockpot in Transylvania? Couldn’t tell ya. What makes American cheese American? Who is John Galt?
Once upon a December, I was a child of the paleo lifestyle. Cutting out dairy, grains, legumes, alcohol and all refined sugars (even cutting down on fruit) is a terrific cleanse and also a real mind wrecker if you’re like me and have a passive aggressive relationship with anything that forces chocolate out of your diet. One of the meals the paleo diet inspired – and we have made several times – is this Transylvanian Stockpot from Mark Sisson’s The Primal Blueprint Cookbook.
The first time we made Transylvanian stockpot, we double the batch which meant we used an entire package of bacon…tweeeeeeeeeeeelve ounces of bacon AH AH AH AH AHHHHH (sweet Count Von Count, not a whole package of bacon)! We ended up eating stock pot for a week and a half straight…breakfast included. The recipe is terrific whether or not you’re a child of the paleo lifestyle and I have modified it to be a little more realistic…no offence, Mark S., but that much bacon should not be consumed in soup form, I don’t care who you are.
Ingredients
- 1 large yellow onion, chopped
- 1 tablespoon grapeseed or olive oil
- 3 strips thick cut bacon, chopped
- 5 cloves garlic, minced
- 1-1/2 pounds turkey Italian sausage, either ground or cased works*
- 1 28-ounce can diced tomatoes
- 1 quart (32 ounces) low sodium chicken broth
- 1 tablespoon paprika
- 1 cinnamon stick
- 1 head cabbage, halved and sliced
- Salt to taste
- Plain yogurt for serving, optional
Instructions
- In a large pot or Dutch Oven, heat oil over medium. Sauté the chopped onion until very fragrant and nearly translucent.
- Add the chopped bacon and continue to cook until the bacon fat begins cooking out.
- Then add the minced garlic and sausage.
- Cook just until sausage is browned on one side (let’s not over-cook our meat, now!), then add the paprika, diced tomatoes, chicken broth, the cinnamon stick and bring to a gently boil.
- Once soup hits a boiling point, add the chopped up cabbage (if you’re using a 6-quart Dutch oven, this will fill up the entire pot…but fear not – cabbage cooks down quite a bit and you can push the cabbage down into the soup if need be).
- Cover the pot and allow the soup to simmer at medium-low about 45 to 60 minutes, until the cabbage is soft.
- Remove the cinnamon stick, serve with plain yogurt on top and consume twoooooo bowls of Transylvanian stockpot AH AH AH AH AHHHH!
- Serves 4 - 6 people
Notes
*Original recipe calls for 1 pound of Polish kielbasa, thinly sliced instead of turkey sausage. Original recipe also calls for 6 ounces of bacon, a couple of bay leaves, 1/3 cup golden raisins, and a cup less chicken stock than I used.
HAHA! you busted out the count voice, I love you. Great soup recipe! and for us non-paleo types I’ll throw in a big old hunk of crusty bread
Abby recently posted..Healthy Chicken Chilaquiles Casserole
haha. this had me in stitches! The soup looks great, and the addition of the bacon is obviously the best part! yum!
I agree too much bacon is too much of a good thing! I don’t know much about Transylvania, but the soup would certainly be a scrumptious winter dinner!
SO excited to try this recipe! My dutch oven should be arriving this week and this might have to be the first recipe to make in it!
Raquel recently posted..friday’s fancies: black & white
this soup sounds so flavorful! cabbage is a favorite in our house. my boys will definitely eat it with the bacon, sausage in it. lol! can’t wait to try this!
tijuana (po’ man meals) recently posted..smoky chicken chili with sweet cornbread crust
This soup has been added to my list of recipes. I love cabbage!
Amy Jo – Pure & Simple recently posted..Sunflower Seed Butter & Jam Bars
This looks and sounds AMAZING! And great timing as we have everything but the cinnamon sticks at the ready. This is on the menu at our house this week!
Yipppy!!!!! So glad to hear it, Beth! Let me know how you and your family like it!
I made your Transylvania Stockpot tonight to RAVE reviews! I didn’t have bacon or cinnamon but did have some cooked brown rice so we combined a bit of that with your recipe and it was awesome! We will definitely make this recipe again and again. A new staple for us. Thank you for sharing! My night-time pics weren’t too great but I’ll try again with leftovers at lunch tomorrow. If I get a decent shot I’ll put it on your FB page.
Beth! Woohoo, so happy you made it!! One of the best parts of this recipe is you get to have tons of leftovers…and the stew is always better the next day! Next time you make it, try it with the bacon and cinnamon – they do wonderful things for the flavor! Thanks for trying it and thanks for the feedback!!
So not only did you bust out your Transylvanian accent, but this dish looks pretty darn fabulous. I’ve never even *heard* of Transylvanian Stockpot before, but you’d better believe I’ll be trying it after reading this. And speaking in that Transylvanian accent for the ENTIRETY of the cooking experience, probably much to my husband’s dismay… and my delight.
Thanks for sharing this recipe, girl!
Erin @ The Speckled Palate recently posted..Turkey Meatballs
Oh girl… this looks ah-mazing!!! So perfect for winter, too!
You are so my hero! P.S. How do you get your picture to show up next to your comment? I can’t wait to make this protein-o-lishous dish.