A light dish with cabbage, carrots, onion, garlic and spicy grass fed beef.
KITCHEN ITEMS YOU'LL NEED
One large mixing bowl (stainless or glass/no plastic bowls)
Glass or stone cutting board (avoid plastics or wood cutting boards to avoid toxins)
Stainless steel kitchen knife
Stainless steel frying pan
Glass or porcelain casserole dish
Glass or stainless steel mixing bowl
Non Recipe Ingredients:
1 teaspoon of baking soda for rinsing
1 lb grass fed beef
1 t Thyme
1/2 t cayenne pepper
1/2 t celtic sea salt
1 small head of organic cabbage
1 organic carrot
4 cloves of organic garlic
1/2 c white onion
1 organic lemon
1/2 t celtic sea salt
1 dash of cayenne pepper
1/2 c organic olive oil
Wash and rinse all vegetables in filtered water and one teaspoon of baking soda in a large bowl. (This helps to eliminate the fungus that could be lurking on the vegetables but does not kill the beneficial bacteria on the vegetables.)
Using your cutting board and knife cut the cabbage into slices and the onion into small dices. Set aside.
Using the vegetable peeler peel your carrots in shreds and set aside with the cabbage and onions
Take the skin off of the garlic and put each garlic clove into the garlic mincer. Set aside with the remaining vegetables.
In mixing bowl combine the grass fed ground beef, thyme, cayenne pepper and sea salt and either with your "clean hands" or the spatula incorporate all of the ingredients well so that the beef is evenly spiced.
You don't need to make perfect "meatballs" but you can if you'd like. I just make small chunks of meat no bigger than 1 inch in diameter. Once you've made the chunks, set them aside on a small plate.
Place the frying pan on the stove top. Turn on medium heat. Place the meat chunks into the frying pan and cook them, rotating sides every 2-3 minutes for about 12 minutes or until done. Remove the meat and set aside.
Add the olive oil to the pan and allow it to heat up for about 1-2 minutes.
Add in all of the vegetables, herbs, spices and salt/cayenne pepper.
Using the citrus press squeeze the lemon juice over the vegetables.
Sauté it on medium heat until the cabbage begins to turn translucent or starts to burn slightly around the edges.
Toss in the meat chunks and sauté for an additional 5 minutes on LOW heat.
Turn off stove and remove frying pan from heat source.
Place ingredients in a casserole or serving dish and enjoy!!