I love when extremely simple things end up being incredibly tasty. I have also decided I love allspice. I often use whole berries to flavor my dishes (lately anyway), and apparently after cooking for a while, they aren’t really hard and kind of lightly crumble when you bite them….hooray for not being afraid to break a tooth on a sneaky allspice berry! Really though, It’s a great spice, especially in the fall, and is almost a mixture of cinnamon, clove, and nutmeg…..but more subtle.
I had a rather large head of cabbage in my refrigerator, so I decided to use it with some ground beef I had just defrost. All the seasonings were relatively light, just a few shakes. It came out really nice, with a sweetness and a comfort factor.
- 4 oz vegetable broth
- 1 onion
- 1 lb grass-fed ground beef
- 1/3 head of cabbage, sliced
- 2 tablespoons duck fat
- Salt, pepper, allspice, cinnamon, paprika, sage, thyme
Start by heating duck fat or other cooking fat in a pan. Add the cabbage and cover. In a couple of minutes add the broth and onion. Season and cover until the cabbage cooks down. Add the ground beef. Cover and occasionally stir to break up beef.
This recipe is actually A revision, or rather a version of my Hot, Sweet, and Sour Chicken which can be found by clicking the picture below.
This version, has red cabbage, and isn’t QUITE as asian inspired. It also isn’t as spicy or sour. In a way it’s a completely different thing, but at the same time, there are a lot of similarities, and the basis is pretty much the same.
- 1 tablespoon duck fat
- 1 lb chicken (2 breasts cubed)
- 1/2 a head of red cabbage – chopped
- 2 cups broccoli slaw (Trader Joe’s brand)
- 2 cups sliced shiitake mushrooms
- 1 red onion
- 1 cup pineapple chunks (fresh, or frozen from Trader Joe’s)
- 2 or 3 tbsp Coconut aminos
- Generous amount of Ginger powder
- a little Salt and pepper
- 1-2 tbsp Apple cider vinegar
- 2 large radishes sliced – added 5 min at end
Look how pretty it looks for something so simple! I just melted some duck fat in a pan over medium heat, threw the veggies in for a few minutes, added the liquids and chicken, covered, and let cook until the chicken was cooked through, stirring occasionally. with dishes like this, I don’t really pay much attention to the order I put the ingredients in, or even cook time, It’s kind of hard to screw up. I stir often, and keep an eye on the chicken, but because of the liquids, I never have a problem with it getting dried out. The radishes were the only thing I left out until the end. Dishes like this are really great for the week, because they take minimal effort and cook time for you busy folks like me.
Shown here served with a slice of Santa Claus Melon 🙂
Dishes like this make me wish I measured things more exactly because it was absolutely fabulous. I got the idea for “Sweet and Sour Chicken” from a recipe that popped up on my Facebook feed earlier in the day. In actuality – this is a totally different recipe – but that’s where I got the initial inspiration. It’s relatively quick and easy, so it’s perfect for busy nights. Afterwards, my boyfriend asked me to make another batch of it, I declined, but promised to make it again next week. It’s a nice mix of flavors that I’m pretty sure will go over well with even the most un-paleo family members. Next time the kids bug you for take out, or next time you’re thinking about it….make this instead!
- 1.5 lbs Chicken [cut into large chunks]
- 1 Pineapple [sliced and cubed]
- 1-2 tsp Cayenne pepper* [Depending on how hot you want it – I thought this was a nice level of spice and not too overbearing]
- 2-3 tbsp ginger powder*
- 3 tbsp coconut aminos*
- 2 tbsp apple cider vinegar*
- 1 sweet Onion [sliced]
- 2 red spring onions [chopped]
- 6 Mushrooms [sliced]
- 2 cups broccoli slaw [package from Trader Joe’s]
- 2 cups shredded cabbage [package from Trader Joe’s]
- 1/4 cup vegetable broth [optional] *
- 2 tbsp duck fat
*rough estimate of measurements – I don’t measure.
As far as the cooking goes, it’s really easy and under 5 steps!
- With the stove on medium-high, heat, the duck fat., onion, and mushrooms.
- When they soften add the spring onion, pineapple, coconut aminos, vinegar, cayenne and ginger powder. let simmer for a few minutes.
- Add the broccoli slaw. After it softens a little, add the chicken and vegetable broth.
- When the chicken is halfway done, add the cabbage and stir. Continue cooking until chicken is cooked through.
I think the whole thing took under 40 minutes, and was relatively straight forward and easy in terms of prep work and steps. Meals like this are seriously welcomed, especially on nights that I have crossfit. Coming home and having to do tons of chopping and cooking when I’m tired….not ideal. It was definitely a nice mixture of tangy, spicy, and sweet. The flavor was really close to something you would find on a “chinese food” menu, but way better. All the fun without the stomach upset and unknown crap….score! The broccoli slaw was almost noodle like which was also nice in a dish like this.