Paleo Oeufs en Cocotte (or eggs baked in ramekins)

My husband and I were going out to lunch when we drove by a thrift store that I had never noticed before. After lunch we went back and checked it out. Okay fine, I checked it out while he stayed in the car… This has since become my FAVORITE thrift store because they have all-of-the books! On a recent trip there I scored Julie and Julia by Julie Powell. Yes, I have seen the movie – but that was years ago. I usually like to read a book before seeing the movie (then often end up disappointed), however, reading the book after seeing the movie is always fun because you get to know so many more details! If you don’t already know this book is about one woman’s journey cooking her way through Julia Child’s cookbook: Mastering the Art of French Cooking. One of the dishes she describes pretty early in the book is a recipe for Oeufs en Cocotte which traditionally is made with cream and butter. Being heavily influenced by my reading I decided to translate Julia Child’s recipe into a Paleo version and this is what I came up with. 

Paleo Unstuffed Cabbage

My grandmother used to make the best stuffed cabbage recipe. Occasionally, when I was in college and home for the weekend she would send me back to school with some freezer meals including stuffed cabbage (probably at my request).  These days I cook often and mostly from scratch. Because of this I am often looking for ways to make delicious meals more simple. It was this thinking that lead me to create the “Unstuffed Cabbage”! As the name suggests you do not have to delicately stuff the cabbage leaves… I also heavily rely on a food processor to chop and shred the ingredients.