Cabbage and Lamb Recipe, Corn Free & More
I was walking around the internet a few weeks ago, and saw a cool idea for fried cabbage. I’ve never done anything like that, and of course, didn’t bother to read the recipe. I have a tendency to do that (look at pictures and move along). So I was on Good Eggs one day, and one of my safe farms was offering Organic Cabbage. I totally bought some, remembering the picture I had seen. When it arrived, I peeled back all of the outer layers (It’s an unfortunate safety thing that all Corn Free people seem to do), and ate a piece. STOP THE PRESSES. It was sooooo good. I had never had such good raw cabbage before. It was sweet, juicy, crunchy, everything I could ever hope for. Needless to say, I wanted to use the cabbage in many different meals, and this was one of them.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Low Histamine, Diabetic Friendly, Paleo, GAPs, AIP, SCD
Ingredients:
7.5 ounces Organic Napa Cabbage Leaves, roughly chopped
3 oz Lamb Stew Meat, cut into small bite sized pieces
3 TBSP Organic Extra Virgin Olive Oil
1 tsp Organic Onion Granules
1/2 tsp Organic Crushed Red Pepper
1/2 tsp Himalayan Pink Salt
Related post: Lamb & Bean Stew Recipe
Directions:
Heat a pan on medium-high heat (375) and add 2 of the 3 TBSP of your olive oil. Add your cabbage and allow it to cook for 2 to 3 minutes, then add the lamb. Be sure to push the cabbage around while it’s cooking to prevent burning. Add 1/4 of the pink salt, and the crushed peppers. Once you’ve added the lamb, add the rest of the oil and salt, and the onion. Continue to push the mix around so it doesn’t burn. When the meat is cooked to your desired level of done-ness, it’s ready to be devoured. Both Kid Three and I really enjoyed this dish, but it was a little on the spicy side.
