Ingredients:
1-2 Tbs coconut oil
2 pounds grass-fed ground beef
1 medium onion, diced
3 cloves garlic, minced
1 28 oz. can tomato puree
1 1/2 tsp parsley
1 tsp basil
salt and pepper to taste
1 head cabbage, shredded (like for coleslaw)
1. Heat coconut oil in large saucepan over medium heat.
Add beef and cook until no longer pink. Add more oil if it is sticking or looking dry. No need to drain if you are using 100% grass fed beef. If you are not using 100% grass fed beef, then drain and maybe omit the oil.
2. Stir in onion and cook until translucent. Add garlic and cook until just fragrant. Add tomatoes. Add about 1 1/4 C water to the can and swish it around to get remaining tomato in the can. Add it to the pot. Stir in all parsley, basil and salt and pepper to taste. Simmer 5 minutes.
3. Stir in half the cabbage and cook covered for 5 minutes. Stir in remaining cabbage and simmer covered for 90 minutes, stirring occasionally.
4. Serve with bacon mashed turnips (find recipe here) and string beans, if desired. You can also serve with a little grated Romano Cheese to give it more of a lasagna taste.
