Versatile Cabbage and Beef Skillet

• Gluten free

• Meat

  • 1 lb Grassfed ground beef

• Produce

  • 1/4 lb Baby spinach
  • 1 small head Cabbage
  • 8 large cloves Garlic
  • 8 oz Mushrooms
  • 1 Onion, large
  • 1 tsp Thyme, dried

• Pasta & Grains

  • 2 cups White rice or cauliflower rice, cooked long grain

• Baking & Spices

  • 3 tbsp Friendly fat to cook
  • 1 Sea salt and pepper

Found on raisinggenerationnourished.com

Ingredients

• 1 lb grassfed ground beef
• 3-4 TB friendly fat to cook in such as butter, tallow, avocado oil, or coconut oil
• 1 large onion, diced
• 8 oz mushrooms, sliced
• 1 small head of cabbage (or ½ - ¾ large head), sliced into strips
• 8 large cloves of garlic, minced
• 1-2 tsp dried thyme (or other seasoning of choice)
• ¼ pound baby spinach, chopped
• 2 cups cooked long grain white rice or cauliflower rice
• Sea salt and pepper to taste

Directions

• In a large skillet, add a tablespoon of butter to melt and then brown the ground beef. Set the cooked beef aside but leave behind any of the juices/fat. (I also like to get the rice started cooking when I get the beef going so it is ready to be added to the skillet at the end)
• Add the rest of your cooking fat to the skillet to melt, along with the onion, mushrooms, and cabbage with a big pinch of sea salt. Combine and cook this mixture over medium/medium-low heat, stirring occasionally, for about 10 minutes or so until the cabbage, mushrooms, and onion are soft and sweet. If the veggies feel dry, you can add a splash of water or bone broth.
• Add the garlic and cook for a minute.
• Add the thyme, cooked ground beef, baby spinach, and cooked rice. Combine and cook over medium heat until the spinach wilts to your liking. Sea salt and pepper the skillet to your taste.