These Greek Lamb and Cabbage Bowls are a simple one-pot weeknight paleo meal, ready in about 15- 20 minutes and loaded with so much Greek-inspired flavor. If you aren’t into lamb, swap in grass-fed ground beef instead, it’s just as delicious.
Most of our favorite weeknight meals aren’t at all glamorous or photo-worthy, many aren’t pretty and often times they are just dishes that I have made up on a whim with what I have on hand and flavors I love, and can be ready quickly. Some become one time things, others become staples. This dish is exactly that.
Born from the flavors I love so much in Pastistio, one of my most favorite classic, Greek comfort foods, these Greek Lamb and Cabbage Bowls have a subtle amount of tomato kissed with cinnamon and a hint of nutmeg. Such an amazing pairing of flavors and truly my version of comfort food. The cabbage makes this a really nice one-pot meal with veggies included. I have also swapped in spinach or other greens for the cabbage in the past.
Pastistio is one of my most favorite foods of all time, but I generally only make it once a year, at the holidays, both because it’s slightly labor intensive building all the layers, but also if there is a dish of pasta, loaded with dairy, I will proceed to eat entire said dish of pasta and dairy in like two days. Not good. Even when it’s gluten-free and made with goat or sheep’s milk dairy, I will still pay the price. So instead we rally and find new ways to get those flavors in this Paleo Greek Lamb and Cabbage Bowl.
After sharing this modest Greek Lamb dish a handful of times on Instagram, so many of you pleaded for the recipe, so here it is! Greek Lamb and Cabbage Bowls. Ready in about 15 – 20 and sure to become a staple in your house too. We serve ours over cauliflower rice or zucchini noodles, but you could also serve over regular rice or pasta.
I like to top mine with just a little sprinkle of quality sheep’s milk feta cheese and a little fresh dill. You can also go with a drizzle of tzatziki sauce if you’d like or to match the flavors of our homemade pastistio try a sprinkle or pecorino romano cheese. A little drizzle of Terra Delyssa’s Organic Extra Virgin Olive Oil on top is an epic finishing move, with it’s smooth, light taste. Finally, a fried on top of this bowl GAME CHANGER.
- 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
- cauliflower-rice or regular rice, gluten-free pasta or zucchini noodles
- 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.