1 lb | Beef, ground or minced, 20% fat | |
½ cup | Carrots, raw, strips | |
1 tbsp | Ginger, peeled, raw | |
3 (ea. 0.11 oz) | Garlic, raw | |
¼ cup | Vegetable broth, stock | |
6 cups | Cabbage, green or white, raw, shredded | |
2 tbsp | Coconut Aminos, Soy-Free Seasoning Sauce, Fermented Sap of Coconut Palm with Sea Salt | |
2 tsp | Apple Cider Vinegar | |
For serving | ||
---|---|---|
1 tsp | Sesame Oil | |
7¼ tsp | Spring Onions, Scallions, Green Onions, chopped | |
37.72 oz | altogether (view nutrition facts) |
Preparation
- Serving size:9.40 oz (calculated)Notes: about 2 cups; sufficient as a main meal
- In a large pan over medium high heat, brown the meat, about 5 minutes.
- Reduce the heat to medium and add the shredded carrots, minced ginger and garlic. Saute for about 2 minutes.
- Deglaze with the vegetable stock.
- Stir in the cabbage, coconut aminos and vinegar.
- Cover with a lid and let cook until the cabbage has reached the desired tenderness. We like it when the cabbage just starts to soften, so we steam it for about 10 minutes.
- Season to taste.
- Stir in the sesame oil and top with sliced scallions.
- Serve by itself, with a side of rice or cauliflower rice, or use it as a filling for a salad wrap.
- You can store the dish in an airtight container for 5 days in the fridge. Reheat in the microwave or on the stovetop. Add the sesame oil and scallions only after reheating.
Meal Prep Tip
- Calorie count346 kcal
- % of calories by macros
Fat 64.2 % 222 kcal 24 g Net Carbs 8.7 % 30 kcal 7.2 g Dietary Fiber 2.0 % 7 kcal 3.2 g Protein 25.1 % 87 kcal 21 g - Approx. WW SmartPoints™10.0
- Cholesterol 80.5 mg
- Sodium 279.4 mg
- Fat 24 g
- Saturated Fat 8.8 g
- Trans Fat 1.3 g
- Carbohydrates 10.4 g
- Dietary Fiber 3.2 g
- Total Sugars 5.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 21.2 g
- Calcium 75 mg
- Iron 2.9 mg
- Magnesium 35.9 mg
- Potassium 586.7 mg
- Zinc 5 mg
- Vitamin A (Retinol Equivalents) 140.4 mcg
- Vitamin B12 2.4 mcg
- Vitamin C 40.8 mg
- Folate 58.5 mcg
- Folic Acid 0 mcg