CABBAGE BEEF SKILLET

The Cabbage Beef Skillet is my go-to dish for those busy days when time is tight. This Asian-inspired recipe is not only hearty but also low-glycemic, making it a fantastic option for a healthy meal. It's quick to whip up and yields delicious leftovers that are perfect for lunch the next day. Enjoy the comforting mix of flavors while keeping your meal prep simple!

CABBAGE BEEF SKILLET

By Dr. Cindy Tanzar

This is a great go-to dish when I’m short on time.  It’s an Asian-inspired, hearty, low-glycemic recipe that makes great lunchtime leftovers!

SERVINGS: Makes 4 servings.

INGREDIENTS:

  • 1 lb. grass-fed ground beef
  • 1-2 Tbs. coconut or avocado oil for sautéing
  • 1 large onion, diced
  • 2 cloves minced garlic
  • 1 large head of cabbage, shredded or 2 bags coleslaw mix*
  • 1/4 cup Tamari Sauce (gluten-free soy sauce) or Coconut Aminos (gluten-free, soy-free)
  • 2 tsp. ground ginger
  • Crushed red pepper flakes, to taste (optional)
  • Adjust any seasonings with Pink Himalayan salt & black pepper

DIRECTIONS:

  1. Brown ground beef in a large stainless-steel pot on one side.
  2. Turn and add in onions and garlic, stirring with the beef to brown evenly.  Cook for 3-5 minutes. 
  3. Add cabbage, Tamari, ginger, and red pepper flakes, stirring to mix well.  Reduce heat to medium-low and cook 10-15 minutes, stirring occasionally, under cabbage is tender. 
  4. Adjust any seasonings to your taste. Enjoy!

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