Mushroom Cabbage and Beef One Pot
This low carb delicious and nutritious one pot meal is a great recipe to have in your back pocket. The simple ingredients simmer to perfection to soften the cabbage and blend together for a versatile savory dish to that can be served alone, as a rice bowl topping or or in a wrap. cabbage softens to perfection I love to add a drizzle of hot sauce when serving to even further enhance the flavours.
I love to use ground veal in this recipe but it is not always easy to find. If you prefer ground chicken or turkey to beef or veal, those are great options and either is equally fabulous and delicious in this dish!
Mushrooms are a good source of riboflavin, niacin, and pantothenic acid (all B vitamins) and in combination particularly good for heart and red blood cell health. They support the digestive system and gut health.
Cabbage is packed with great nutrients. It is part of the same veggie family as cauliflower, broccoli and kale. Cabbage is an antioxidant and anti-inflammatory, high in fiber to help digestion and plant sterols to support the balancing of cholesterol levels, rich is vitamin C to promote heart health, vitamin K, folate and vitamin B6, the latter 2 supporting the nervous system and the metabolism of energy and potassium to help regulate high blood pressure.
Carrots are a wonderful source of vitamin A (beta carotene) – so good for our eyes. They are also a good source of several B vitamins, as well as vitamin K, potassium and lutein which is also good for eye health and is an antioxidant. Carrots are a source of fiber and are low in fat.
This recipe is a powerhouse of great nutrition!
As always, when you make this recipe, I would love to see your creation so please post a photo of your Mushroom Cabbage and Beef One Pot goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 minutes / Cook Time: 25-30 minutes / Servings: 4
Ingredients
2 Tablespoons Olive Oil
1 Pound Ground Beef or Veal
2 Cups White or Cremini Mushrooms – sliced
½ Medium-Sized White Onion – diced
3 Cloves Garlic – sliced - optional
5 Cups Cabbage – green or purple - chopped
1 Medium-Large Carrot – grated
Generous Pinch of Herbed Seasoned Sea Salt or Plain Sea Salt
Generous Grinds of Fresh Black Pepper
Options For Serving:
The mixture in a bowl
Over cooked quinoa or rice
In a tortilla wrap
With a drizzle of your favourite hot sauce, tahini or balsamic vinegar
How It’s Made:
If including garlic, slice your garlic and set it aside to work it’s nutritional magic as you prep the other ingredients.
In a large skillet that has a lid, heat the olive oil over medium-high heat.
When the oil is hot, turn down the heat to medium and add the beef, veal or the meat of your choice along with the mushrooms, and cook, stirring, until the meat is cooked through and the mushrooms are starting to brown nicely – about 5 minutes.
Ad the onion and the carrot and stir to mix these in. Cook, stirring until the onion is soft – about 2 minutes. If the pan becomes dry and the ingredients are starting to stick, add a splash of water and stir to loosen things up.
Add the garlic and the cabbage and stir to mix these ingredients in.
Cover the pan and let the mixture cook, stirring every few minutes, until the cabbage is softened – about 20 minutes. Test by pocking the cabbage with a fork or a sharp knife – either should easily slide into the cabbage.
Season with the herbed seasoned sea salt or plain sea salt and grinds of fresh black pepper.
Serve as you wish – the mixture alone in a bowl, over quinoa or rice, in a wrap (great for leftovers for lunch the next day!), with a drizzle of hot sauce or balsamic vinegar… so many options to devour this healthy deliciousness!
Enjoy!
