Beef and Cabbage Casserole

Revised from Mercola.com

Gluten, soy free, dairy free option

When my son was home for Spring Break, I ended up making a few casseroles like this one. They were easy and quick to make and this way he could eat healthy snacks and meals when he wanted to instead of resorting to junk food.  

Ingredients

  • 1- pound ground beef (org., grass fed)
  • 1 small head cabbage sliced (save time and buy it pre-shredded) I used green cabbage
  • 1 yellow onion chopped
  • 1  14.5 ounce can diced tomatoes 
  • 1 clove garlic minced
  • 1 14.5 ounce can tomato sauce
  • ½ c. beef broth (or bone broth)
  • ½ t. Italian seasoning blend (or seasoning of choice) 
  • Oil for pan
  • s/p to taste (sea salt)
  • 1 c. raw grass -fed cheese of your choice (or use nut cheese or omit if dairy sensitive)

Directions

  1. Cook the beef in a skillet and season with the s/p. Stir to break up the meat into small pieces.
  2. Drain the meat and set it aside in a bowl.
  3. Use the same skillet and add about a 1 teaspoon of avocado oil and add in the cabbage and the onion. Cook for about 10 minutes
  4. Add in the minced garlic and stir
  5. Add in the diced tomatoes, the tomato sauce and the Italian seasoning and the beef broth
  6. Blend well and let simmer for a few minutes until liquid is reduced
  7. Add back in the ground beef
  8. Pour this mixture into a casserole dish and top with cheese.
  9. Cook with lid on at 350 degrees F. for 25 minutes. Remove the lid and cook another 5 minutes.[yumprint-recipe id=’21’]