Can I freeze this recipe?

Yes! This recipe is great to freeze. Let thaw on the counter and reheat on the stovetop until warm.

Can I make this ahead?

This is a great make ahead meal to make over the weekend and then you can simply warm up over the stove for an easy weeknight meal! I actually find this is one of those meals that is better the next day. All the flavors jive together overnight and are oh so happy the next day.

Beef and Purple Cabbage

Description

Beef and Purple Cabbage! One Pot meal bursting with a rainbow of flavor of beef, cabbage, garlic, onion, sumac, peppers, carrots, and cumin!

Ingredients

Units Scale

1 1b grass fed ground beef
1 head purple cabbage
1 small onion
2 cloves garlic
2 organic green bell peppers
1 cup shredded carrots
2 tablespoon ground sumac
1 tablespoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Chop purple cabbage, onions, garlic, and green bell peppers about 1/2 inch small.
In a large pot cook the ground beef. Drain excess oil.
Add onions, garlic and bell peppers to the ground beef and stir until onions are translucent, cover pot with lid.
In a separate pot with a lid, cook cabbage with 1/4- ½ cup water. Add sumac, cumin, salt, and pepper. Stir periodically and cover with lid to allow the cabbage to steam nicely.
When the cabbage is tender, add ground beef mixture and stir well to combine.
Add shredded carrots and stir just enough to warm the carrots. Turn heat off and serve immediately.

Equipment

Food Processor

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Mandoline Slicer

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Notes

This dish can be made ahead and will keep for 1 week in the refrigerator.
Freeze for up to 2 months, let thaw on counter and re-heat on stovetop.

Prep Time: 10
Cook Time: 20
Category: Dinner/Lunch
Method: Stovetop
Cuisine: DF, GF, paleo

Keywords: beef, cabbage, paleo meal, beef and cabbage, easy dinner, one pot meal