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CABBAGE BEEF SKILLET
By Cindy Tanzar
This is a great go-to dish when I’m short on time. It’s healthy, hearty, low glycemic and makes great lunchtime leftovers!
1 lb. grass-fed ground beef
Coconut or MCT oil for sautéing
1 large onion, diced
2 cloves minced garlic
1 large head of cabbage, shredded or 2 bags organic cole slaw mix (cabbage, red cabbage and carrots)
1 carrot, shredded (if not using bagged cole slaw mix)
1/4 cup Tamari Sauce (gluten-free soy sauce) or 1/8 cup Coconut Aminos (gluten-free, soy free)
2 tsp. ground ginger
Sea salt and pepper to taste
Brown ground beef in 6 quart stainless steel pot on one side. Add in onions and garlic and stir with beef to brown evenly. Cook for 3 minutes. Add cabbage, Tamari, ginger, salt and pepper, stirring to mix well. Reduce heat to medium-low and cook 10-15 minutes, stirring occasionally, under cabbage is tender. For a little extra heat, add crushed red pepper to your liking!