Friday, February 19, 2010

Beef & Cabbage Casserole


I just cut and pasted the original recipe below. My comments are after.
Beef & Cabbage Casserole
Makes 2-3 servings.

* 1 pound ground beef
* 1-2 tablespoons unrefined coconut oil
* 1 medium head of cabbage, chopped into 1-3 inch pieces
* onions, garlic, and fresh herbs of choice, optional
* ocean sea salt & fresh ground pepper, to taste

All spices and dried herbs must be organic or certified organic from the health store because all commercial products
are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

1. In large dutch oven pot brown the ground beef in the coconut oil.
2. Add optional ingredients, i.e. crushed and chopped garlic and onions, herbs of choice, and sea salt & pepper, to taste.
3. Add chopped cabbage and cook until the cabbage is well cooked.

This recipe can be doubled and put in the freezer for emergencies.

First of all this recipe feeds way more than 2 or 3! We all thought it was pretty bland. I've already added Emeril's Essence to the leftovers so we'll see how that helps it. For the herbs I just used two tsp of Simply Organic's Vegetable Seasoning. If I make this again I'll try something else. Got any suggestions?


Mom said...

Try a small amount of nutmeg.

Christine said...

It's for this very reason that I don't do cooked cabbage. Sorry, I'm no help at all.

Actually, look at some Greek recipes. I think they do a decent stuffed cabbage recipe.

Happymom4 aka Hope Anne said...

We do something similar only we have grated carrots added yet too. (Also, we grate our cabbage fine . . . I'm wondering if that could improve taste as you wouldn't get such large chunks of "blandness" ? We like our dish pretty good and even Todd likes it so that is saying something!)

Didn't know all spices were irradiated--guess it's good I'm moving more and more towards the ones from Frontier! It's a shame they cost so much more though than our local bulk food store esp. as we use ALOT of spices.

Mom to Anyone said...

In Phoenix I was able to get fresh, all natural sausage in a bunch of varieties. You could likely find sausage recipes that you could tweak for your diet. That would improve the taste, I imagine.