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CABBAGE BEEF SKILLET (Egg Roll in a Bowl)

CABBAGE BEEF SKILLET (Egg Roll in a Bowl)
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! This dish provides 4 servings. Each meal covers one serving of protein and one serving of vegetable.

Plan: (Standard)

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Serving information:

CABBAGE BEEF SKILLET (Egg Roll in a Bowl)

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! This dish provides 4 servings. Each meal covers one serving of protein and one serving of vegetable.

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 sea salt & black pepper

INSTRUCTIONS

  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!