Greek Lamb And Cabbage Bowls

1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil
1 large clove garlic, minced
1 small onion, diced
1 lb grass-fed ground lamb (or beef)
¼ cup tomato paste
1 teaspoon ground cinnamon
½ teaspoon dried oregano
¼ teaspoon ground nutmeg
½ cup water (or broth), more or less as needed
½ large head green cabbage (or 1 small), cored and sliced
1 teaspoon sea salt and ½ 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

In a large pan, dutch oven, or skillet, heat the Terra Delyssa Organic Extra Virgin 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.

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