- Chopping Board
- Large Deep Pan w/ Lid
- Spatula and or Large Spoon
- 1 – 2 Lemons to taste
- ½ – 1 Cup of Broth
- 1 Can Tomato Sauce
- 1 Can Diced Tomatoes
- 1 Head Green Cabbage or Savoy Cabbage
- 4 Cloves Garlic
- ½ Large Bell Pepper (color of choice)
- 1 Yellow Onion
- 1 lb Ground Elk or Bison
- 1 lb Ground Grass-fed Beef
Chop onion into small even sized pieces and saute in pan with butter or Ghee, season with salt, black pepper, and garlic powder over a medium-high-heat. While you onion is cooking, chop bell pepper into small even sized pieces and mince garlic cloves.
Once the onion is ½ way cooked, add the bell pepper with a little more salt and garlic powder. Once they are soft and have some color on them (de-glaze pan with broth or lemon juice) add the ground meat and season with salt, black pepper, and red pepper flakes (if you desire). Add in any seasoning or herb to the meat you prefer, the more flavor the better.
While the meat is cooking, chop the cabbage into large long strips. (Cooking Tip: Because cabbage cooks down, if you cut the pieces too small they will dang near disappear in this dish.)
Once the meat is cooked through and is nice and brown, add in the minced garlic and cook for a few mins. Add the chopped cabbage, diced tomatoes, tomato sauce, juice of two lemons (I used previously frozen lemon juice), and more of each seasoning. Place lid.
Reduce to medium-heat and cook for approximately 20 minutes; after this time the cabbage should be wilting and easier to mix/stir. Stir well and if more liquid is needed to continue the steaming of the cabbage add in bone broth or white wine and maybe a little more lemon juice and salt and place lid back on and continue to cook for 30 – 40 minutes, stirring occasionally.
If you so choose, this dish is served well over rice. This is the time to make rice, with approximately 30 – 35 minutes of cook time left. I personally like to cook rice in bone broth and a couple of dashes of salt instead of water to add in nutrients and flavor.
Cooking Tip: As you may have noticed, I season each layer as it goes in the pan, this allows for the flavor to build as the dish progresses through the cooking process, if you do not the dish may turn out bland.
Done. Eat. Enjoy.
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