Greek Lamb and Cabbage Bowls {Paleo, Keto, Gluten-Free, Whole30}
Prep time:
Cook time:
Total time:
Serves: serves 4
- 1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil
- 1 large clove garlic, minced
- 1 small onion, diced
- 1 lb grass-fed ground lamb (or beef)
- ¼ cup tomato paste
- 1 teaspoon ground cinnamon
- ½ teaspoon dried oregano
- ¼ teaspoon ground nutmeg
- ½ cup water (or broth), more or less as needed
- ½ large head green cabbage (or 1 small), cored and sliced
- 1 teaspoon sea salt and ½ teaspoon black pepper, or to taste
- Fresh dill, lemon wedge, sheep's milk feta or pecorino romano, a drizzle of tzatziki and for a real treat top with a fried egg
- In a large pan, dutch oven or skillet, heat the olive oil over medium-high heat. Add the onion, garlic and ground lamb. Sauté until the lamb is cooked about 5- 7 minutes.
- Add in the tomato paste, cinnamon, oregano and nutmeg. Stir until well combined.
- Add in the cabbage and continue to sauté. You want to cook until the cabbage is gently cooked with a little bite, not mushy.
- Add a little water or broth, as needed if it's too dry.
- Serve over cauli-rice or rice, zucchini noodles or pasta. Top with fresh dill and crumbled feta, if you'd like.
Recipe by Tasty Yummies at https://tasty-yummies.com/greek-lamb-cabbage-bowls/
3.5.3226