I love cabbage and lamb, but I sometimes have a hard time finding recipes that incorporate them. I got creative in the kitchen last weekend and created this delicious recipe that is now at the top of my favorite recipes list!
Although the green variety of cabbage is most commonly consumed, red cabbage has additional nutritional benefits beyond those of typical crucifers and a robust hearty flavor. Red cabbage is rich in anthocyanin polyphenols, protective phytonutrients, which can help to decrease chronic disease and cancer risk. Just one cup of cooked cabbage provides over 70% of the RDA for vitamins K and C, supplying the body with critical nutrients for optimal health.
Shredded Cabbage with Ground Lamb and Avocado
Course:
Servings
4
Prep Time
30
Ingredients
- 4 Tbsp 59.15 ml extra virgin olive oil
- 1/2 onion chopped
- 8 cups 1920.00 ml red cabbage approximately 1 head cabbage - red or green, sliced or shredded
- 1/4 tsp 1.23 ml turmeric
- 1/2 tsp 2.46 ml garlic powder
- 1/2 tsp 2.46 ml sea salt
- 1/4 tsp 1.23 ml ground black pepper
- 2 cups 480.00 ml kale chopped
- 1 tsp 4.93 ml apple cider vinegar
- 1 lb 454.00 g ground lamb cooked
- 1 avocado
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion to the pan and cook for 5 minutes. Then, add the cabbage and stir occasionally.
- After the cabbage begins to soften, about 5-7 minutes, add turmeric, garlic powder, sea salt, and black pepper. Stir to mix spices.
- Add apple cider vinegar and cook until onions and cabbage are tender.
- Next, add kale to cabbage mixture and cook for another 2 minutes to let soften.
- Combine with cooked ground lamb and top with avocado.
