- (1/2 medium head) Cabbage (red or green)
- (1 large) Beet
- (1 medium) Carrot
- (4 cloves) Garlic
- (1 medium) 1lb - Yellow Onions
- (1lb) Ground Beef
- (1 cup, shredded (can also use Pecorino Romano cheese)) 8oz Raw Luscious Sheep Rind-Ripened Cheese
- (1 tsp) Coriander
- (1 tsp) Ground Sage
- (1 tsp) Thyme
- (1 tsp) Fennel Seeds
- (1 Tbsp) Ghee or Lard
- (from half a lime) Lime Juice
- (to taste) Salt and pepper
1 - Grate beet and carrot, and shred cabbage. Chop onion and garlic.
2 - Heat ghee or lard in a Dutch oven or large skillet on the stove on medium heat.
3 - Add the ground beef and seasonings. Cook until just done. Then, remove the meat from the pan, leaving all the yummy drippings.
4 - Add the onions to the pan and cook for about 3 minutes, until just starting to turn translucent. Add the garlic and cook another minute.
5 - Stir in the root veggies and cook for another 3 minutes.
6 - Add the shredded cabbage. Cook for 3-5 minutes more, until all of the veggies are the desired firmness.
7 - Return the beef to the pan. Add lime juice and cheese and mix to combine.
8 - Season with salt and pepper to taste.
9 - Serve as a main dish or a side.
*You can play with the seasonings to be more to your liking.
**photo from the Weston A. Price Foundation