This is another one of those hearty hash, one-pot dishes that can be made a variety of ways, depending on what is on hand. I have made many variations of this and recently discovered that adding the Pecorino Romano cheese persuaded my kids to like it. The combination of seasonings can be changed but this is a good one to start. This dish is a great way to get beets into the diet.
- 1/2 medium head of green or red cabbage
- 1 large beet
- 1 medium carrot
- 4 cloves garlic
- 1 medium purple onion
- 1 pound pastured ground beef
- 1 cup shredded Pecorino Romano cheese
- 1 tsp coriander
- 1 tsp ground sage
- 1 tsp summer savory or thyme
- 1 tsp fennel seeds
- 1 Tbsp avocado oil or other natural heat-safe oil
- juice of 1/2 lime
- Grate beet and carrot, and shred cabbage. Chop onion and garlic.
- Heat oil in large pot or skillet. Add ground beef and spices, unrefined sea salt and pepper to taste. Cook until just done, remove from pan and set aside.
- Saute garlic and onions in the fat left behind from cooking the beef. Once translucent or slightly browned, remove from pan and set aside with beef.
- Using any fat left in pan (you can always add more to taste), stir in the root vegetables first, allow to cook for about 3 minutes then add shredded cabbage.
- Continue to cook vegetables for about 4-5 more minutes or until desired firmness.
- Return the beef, garlic, and onions to the pan of cooked vegetables and add lime juice and shredded cheese over all ingredients and mix. Salt and pepper to taste.
- Serve as a main course or side dish. Garnish with parsley and drizzle with extra virgin olive oil.
- A slight crunchiness of the vegetables is often desirable and makes a nice contrast with the meat. Recipe ratios of vegetables to meat can easily be adjusted.