This dish has been a favorite in my house for roughly 2 years. It was also recently brought to our last ThanksLiving Challenge Potluck Celebration and got rave reviews so we thought it was time to stop holding out and introduce you to the magic. Packed full of cabbage, carrots, onions and garlic, you’ll be getting in tons of vitamins, folic acid, iron, potassium, and beta carotenes. This dish is easy, quick and delicious as well so it can easily be made on a busy weeknight. It makes some amazing leftovers which is important when meal planning for the week or planning ahead for busy days where a healthy lunch isn’t attainable any other way. So go ahead and put this one on repeat in your house too – we’re sure it’s a winner! Easily made vegan, vegetarian or gluten free!
INGREDIENTS
- 9 cups shredded cabbage
- 1 1/2 cups shredded carrot
- 2 med onions, finely chopped / minced
- 1 1/2 T sesame oil
- 1 1/2 t ginger (powdered)
- 1/2 t black pepper
- 1 tsp garlic granules (or 4 cloves garlic)
- 1 1/2 t salt
- 1/16 tsp stevia extract (or 4 T other sweetener) optional
- 1/2 T crushed red pepper
- 2 T white wine (or sub in extra broth)
- 1/3 cup beef broth
- 4 tsp tamari, liquid aminos, soy sauce, or coconut aminos to taste
- 1 1/2 lb ground beef (or ground or finely chopped chicken). Pork can be used as well. Omit for vegan or for a vegetable side.
- Green onion for garnish (optional)
INSTRUCTIONS
- Place meat in large pan and cook until browned.
- On medium high heat, add the onions and sesame oil. Cook until lightly browned.
- Reduce heat to medium.
- Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
- Add the cabbage and stir to coat.
- Cook, stirring frequently until the cabbage slightly wilts.
- Add carrots and cook for 2-3 minutes until soft.
- Add tamari to taste and adjust flavorings as desired.
- Serve plain or over rice or cauliflower rice.
- Garnish with green onions if desired.
Thanks for this recipe from Whole New Mom.
Sounds fabulous! Thanks for sharing.
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