Cabbage is one of my favorite vegetables to cook with, as it adds so much flavor to every dish. This recipe reminds me of the southern “goulash” my mother used to make, only the noodles are replaced with cabbage. Its a very quick, low-glycemic meal that can feed a family of four or provide leftovers for meals during the week. You may find a few carrots peeled in your bag of pre-shredded coleslaw mix, but it is negligible for the entire dish. This recipe makes four servings and covers your protein and vegetable for one serving.
1 lb. grass-fed ground beef
Coconut or avocado oil
1 large onion, diced
2 cloves minced garlic
1 tsp. Pink Himalayan sea salt
1/2 tsp. black pepper
1 large head of cabbage, shredded (approx 8 cups), or 2 bags shredded coleslaw
1 can (14.5 oz) diced organic tomatoes
1/2-1 full (14.5 oz) can organic tomato sauce (depending on how much tomato flavor you desire) OR one small jar organic spaghetti sauce without sugar
crushed red pepper, to taste
In a 6 qt. pan, brown the ground beef in oil. Do not drain. Add in onion, garlic, salt and pepper, cooking for about 5 minutes. Add shredded cabbage, tomatoes, tomato sauce (or spaghetti sauce) and crushed red pepper. Cook for 15-20 minutes until cabbage is tender.
Feel free to use Italian diced tomatoes for more of an herb flavor.