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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!