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.