Braised Cabbage with Beef

The weekend is here and so is another one-dish meal!  Ukrainians are big on braised cabbage and there are many different ways of making it.  This is my version. It is inexpensive and easy to make, but it does not skimp on flavor! Braised cabbage is also gluten-free and paleo-friendly.

In case you are interested in knowing, cabbage belongs to the “Brassica” family which also includes Brussel sprouts, cauliflower, kale and broccoli.  According to Dr. Mercola, this inexpensive and humble vegetable has the highest amount of some of the most powerful antioxidants found in cruciferous vegetables.  Research has shown these compounds to protect against several types of cancer and lower LDL (the “bad cholesterol”) levels in the blood.  Cabbage is rich in vitamins C and K, as well as an excellent source of fiber, vitamin B6, folate, and manganese.  It also contains iron, magnesium, phosphorus, calcium and potassium.  The sulfur in cabbage is essential for the production of keratin, a protein substance necessary for healthy hair, skin and nails.

1 small cabbage head, shredded
1 lb. grass-fed, organic ground beef
1 onion, thinly sliced
2 – 3 garlic cloves, minced
1 – 2 Tbsp. organic ketchup
4 Tbsp. sauerkraut
3 Tbsp. fresh cilantro or green onion, chopped
1 bay leaf
1/2 tsp curry powder
1/4 tsp cumin
Sea salt and pepper, to taste

Preheat a large skillet or Dutch oven over medium heat.  Brown the ground beef, until completed cooked though.  Remove and set aside, leaving behind as much of the rendered fat in the skillet as possible.

Add onions and garlic to the same skillet and sauté until translucent. Next add the cabbage and cook until it shrinks and settles.  You may need to do this in multiple steps if all of the cabbage does not fit at once.  Add back the ground beef and season with ketchup, curry, cumin, sea salt, pepper and bay leaf.  Mix well, add 2 - 3 tablespoons of water or broth, cover and cook for 20 – 30 minutes, stirring occasionally until the cabbage is soft.  

Remove from heat.  Stir in the sauerkraut and adjust seasonings to taste.  Remove the bay leaf and sprinkle with cilantro or green onion before serving