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.
I absolutely love autumn. It’s such a great time to cook! I think this is largely because fall is when winter squashes start coming into season, and I just love trying different things with them. They are so much bang for the buck too, they are often under $2 a lb. One of my favorite things to do, is so simple and filled with so many possibilities; I love to roast them and stuff them with vegetables and meaty goodness! Food, doubling as something fun to eat out of….Yes please!
Here, I used Acorn Squash, and Delicata Squash, but Any small winter squash will do. I roasted the squash whole for about 30-40 minutes at 350 degrees while I prepared the filling. Then I cut them in half, removed the seeds, and then spooned some of the mixture inside. I put them back in the oven and roasted them for another 20 minutes or so, until the squash was soft to a fork, and the filling browned a little.
For the filling I used:
- 1 lb ground beef
- 1 cup kale (chopped)
- 2 cups baby bok Choy (chopped)
- 2 shallots
- 2 cloves garlic
- 1 cup shiitake mushrooms (chopped)
- 1/2 cup scallions (chopped)
- generous amount of ginger powder
- 1/2 cup strained tomatoes
- 2-3 tablespoon coconut aminos
- 1/2 cup chicken stock
- Salt, pepper
I actually….This is embarrassing. I forgot to put the mushrooms in the filling (they were meant to be mixed in). To remedy this, I sautéed them with some tallow or duck fat, and pepper. I then spooned them on top of the squash when I served it. You can do it this way as well, but when I envisioned the filling, I wanted the mushrooms inside.
Regardless, stuffing squash is a delicious and versatile meal. My recipe is just a guideline. Try different vegetable and meat combinations and try different squashes!