Saucy Beef & Cabbage

It’s getting close to St. Patty’s Day – which honestly is not celebrated much in our house! However, I do love the combination of beef and cabbage! I decided to modify the traditional St. Patty’s Day Corned Beef & Cabbage dish with some of my favorite dressings. If you haven’t heard of Tessemae’s, you are definitely going to want to check them out! They sell healthy, natural dressings, marinades, condiments, etc. They are simply amazing! Many of them are Whole30 or Paleo friendly. If they aren’t in a store near you, check them out online. I purchase the variety pack so I can enjoy all their different flavors. My favorites are the Zesty Ranch and Lemon Chesapeake. This recipe uses a few of their dressings but substitutions are listed also. Makes 4 servings

saucy beef cabbage

1 lb ground beef or bison
2 Tbsp Tessemae’s Cracked Pepper dressing (or coconut or olive oil)
1 small head of cabbage, chopped
5 whole rainbow carrots, peeled and diced
1 onion, diced
1 Tbsp garlic, minced
1 tsp sea salt
2 tsp black pepper
1/2 tsp caraway seeds
1/4 tsp allspice
1/8 tsp ground cloves
1/2 cup Tessemae’s Ketchup or another ketchup
1 Tbsp coconut oil, melted or olive oil
2 tsp apple cider vinegar

In a large skillet, brown ground beef for about 10 minutes. Add in cabbage, carrot, onion, and pepper dressing or olive oil. Cook for about 15 more minutes, stirring frequently until beef is cooked and vegetables are slightly soft. In a small bowl, combine ketchup, oil and vinegar until smooth. Pour over skillet mixture and cook for another 5 minutes. Let cool for about 5-10 minutes and serve.

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