Serves 4


1 lb ground grass-fed beef or lamb
1 medium onion, chopped
1 red bell pepper, thinly sliced
3 large cloves garlic, minced
1 lb green cabbage, chopped
2 cups frozen green beans
6 oz tomato paste
8 oz water
2 TBSP lemon juice (about 1 lemon)
1/2 tsp freshly ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp sea salt


If serving over rice, prepare rice according to package directions.

Meanwhile, brown meat, onion and red pepper in a large skillet over high heat. In last 1 minute, add garlic and stir to combine.

Add cabbage and green beans and stir. Cover and continue cooking until cabbage wilts, stirring occasionally.

Stir tomato paste and water together to form a smooth tomato sauce. Set aside.

When cabbage starts to wilt, stir in tomato sauce and other remaining ingredients. Cover and simmer about 5 minutes.

Serve alone or over rice.


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Comment by Christy Pooschke (founder) on June 28, 2012 at 8:47am

Sounds delightful, Noreen! Enjoy!

Comment by Noreen Wilkins on June 28, 2012 at 8:28am

OMG !!!  This is so simple and so delicious !!!  The nutmeg and cinnamom is reminiscent of a Greek dish that is called Moussaka. Moussaka is baked in the oven using a baking tray like you would lasagna. What I am going to do next is ad lib from this recipe. Tonight, I am going to make Moussaka just like the recipe above using eggplant instead of cabbage, and tomatoes instead of green beans and carrots. Intsead of nutmeg, I will substitute and use allspice. I hope my quick version of Moussaka turns out as well as your unstuffed cabbabe !!

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