There are several questions I get asked regularly about our Paleo-ish lifestyle, and two of the most frequent are definitely “how can you afford to eat all that meat?” and “how do you find time to do all that cooking?”
It is true. We have prioritized where most of our meat comes from by buying grass-fed beef, and pastured pork and chicken from a local farm, because it is better for the environment, more humane, and healthier than conventionally raised meat. Those things are very important to us. We buy a half cow or hog when we do, and yes, that is a big purchase, but it lasts us a whole year. We are not sitting down to a big steak at every meal, although that happens once in a while, too! I stretch our meat as far as I can, and if anything, we eat far more vegetables since we started eating “Paleo.”
I definitely cook a lot, too. I love to do it! I know not everyone feels that way, but being in the kitchen is something like therapy for me, an expression of love, a creative outlet, most of the time. Then there are those nights when both girls have soccer on opposite ends of town, or there is Scouts, or swim lessons, or I’m just not feeling it after a busy day. On those nights, I have go-to recipes that are simple, fast, healthy, economical and kid approved.
This is one of those recipes! It is budget-friendly and FAST! The whole thing comes together in about 30 minutes. And who doesn’t love a one-pot meal? The cabbage may scare you away from trying this with your kids, but mine are big fans. You may be tempted to add more tomato sauce, but don’t do it! As the cabbage wilts, there will be plenty of liquid. Add a salad, and dinner is done!
Beef and Cabbage Skillet Dinner
1 pound grass-fed ground beef
1 onion, chopped
2 cloves garlic, minced
1/2-3/4 head cabbage (depending on size), chopped
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon Italian season
salt and pepper to taste.
1. In a large skillet, brown the meat until no longer pink. Add the onions and cook until soft and translucent. If you are using grass-fed meat, there shouldn’t be much fat in the pan, and you won’t need to drain it. If you use conventionally raised meat, you will want to drain some of the fat off at this point. Add the garlic and cook for 1 more minute.
2. Add the Italian seasoning, salt and pepper to taste and stir into the meat mixture.
3. Add the cabbage, diced tomatoes and tomato sauce and combine well. Put the lid on the skillet and simmer for about 20 minutes, or until the cabbage is soft.