CABBAGE BEEF SKILLET

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!

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

Brown ground beef in a large stainless-steel pot on one side. Turn and add in onions and garlic, stirring with the beef to brown evenly.  Cook for 3-5 minutes.  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.  Adjust any seasonings to your taste. Enjoy!