½large head green cabbage, or 1 small, cored and sliced
1teaspoonsea salt and 1/2 teaspoon black pepper, or to taste
Serve Over (optional):
cauliflower-rice or regular rice, gluten-free pasta or zucchini noodles
Top With (optional):
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
Instructions
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.