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.
- 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
- 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
*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.