Ingredients
Equipment
Method
Cooking Instructions
- In a large skillet or Dutch oven, heat the avocado oil over medium heat.
- Add the chopped onion, carrots, and celery to the skillet. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Push the sautéed vegetables to the side and add the ground beef to the center of the skillet. Cook until browned, breaking it apart with a wooden spoon, about 5-6 minutes.
- Stir in the tomato sauce and chicken or beef broth. Mix everything well, allowing the flavors to meld.
- Add the nutmeg (if using), black pepper, and sea salt to taste. Stir to combine.
- Finally, add the chopped cabbage to the skillet. Gently fold it into the mixture until it starts to wilt, about 5 minutes.
- Cover the skillet and let it simmer for about 10-15 minutes, stirring occasionally, until the cabbage is tender and everything is heated through.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- Can be frozen for up to 3 months; thaw overnight before reheating.
- Great meal prep option; can be made ahead of time.
