Other than an occasional coleslaw and sauerkraut in the summer, I haven’t eaten much cabbage. Perhaps, because my mother didn’t like it; therefore she never cooked cabbage. Truthfully, I really didn’t know what do to with it. I was visiting my daughter, Jackie, and she mentioned her husband loves cabbage and hamburger. Cabbage can have a strong flavor, but when parred with ground beef, the flavor is muted and it’s very tasty.
Cabbage is a member of the cruciferous family and is relatively inexpensive, your food budget will love it. It contains vitamins C, A, E, K and B, so it is extremely healthful. Cabbage is the king of vegetables for anti-inflammation properties. It disinfects the colon. Some drink cabbage juice to relieve headaches and another benefit of cabbage is its anti-cancer properties, especially colon cancer.
You can see why I was excited to try out a new cabbage recipe. We loved it. This is Jackie’s recipe and it’s very simple. I made one change. Jackie’s recipe didn’t call for potatoes. We ate this without the potatoes for dinner. The next day, I had a little left over and some sliced sliced white potatoes were also in my refrigerator. I threw everything together and we loved it even more!
Cabbage & Beef Skillet
1 pound organic ground beef
½ head green cabbage, sliced and rinsed
1 medium onion, sliced
1 clove garlic, chopped
3 tablespoons coconut oil
1 tablespoon Bragg Liquid Aminos
1 teaspoon salt
4 or 5 medium white potatoes
1. Peel and slice the potatoes. Place in a pan and cover with water. Boil until a fork easily pierces the potatoes; drain.
2. Slice the cabbage and onion. Rinse and drain the sliced cabbage in a colander. Sauté the cabbage and onions in coconut oil for about five minutes.
3. Remove the cabbage and onion from pan. Brown the ground beef. Drain off fat.
4. Add back the cabbage and onions to the pan. Add the chopped garlic, liquid aminos and salt. Cook for another minute.
5. Add the cooked and drained potatoes — heat through. Serve with crusty bread.