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Cajun cabbage and beef casserole January 12, 2013

Filed under: GAPS,Recipes,Uncategorized — Lauren @ 10:37 pm

 

1 lb ground beef/pork + 1 t real salt & pepper

½ head of shredded cabbage

1 C chopped colored bell peppers

1 C chopped onion

1 15-ounce can diced tomatoes (optional: with chilies)

½ C+ chicken/beef stock (I keep small amounts in my freezer for meals like this)

1 C shredded cheese (cheddar, or colby)

3 garlic cloves

1 t basil

1 t oregano

Generous amount of white/black pepper

¼ t cayenne pepper

 

 

  1. Brown meat with peppers and onions until cooked through.
  2. Add tomatoes, spices and garlic to meat and let them get happy together (2-3 minutes).
  3. Put cabbage in glass 9X13, cover with meat mixture.
  4. Cook for 30 minutes, stirring half way through and adding ½ C chicken stock as needed for moisture.
  5. When cabbage is soft (45 min -1 hour), add cheese to top of dish and cook until melted.
  6. Sprinkle with additional basil.

 

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2 Responses to “Cajun cabbage and beef casserole”

  1. Jan orner Says:

    this looks really good. I will give it a try. Are you still on Gaps?

    • Thanks! Yes, we are still on GAPs, its going really well….I don’t see us getting off of it any time soon with the progress we’ve made. The goal is to eventually eat ‘all’ whole-foods without any problems.


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