Grass-fed beef steak or bison, seasoned with salt & pepper and grilled. Serve thinly sliced steak with sauteed cabbage.
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| Photo credit: epicurious.com |
SAUTEED CABBAGE
Paleo / Whole 30 compliant
Olive oil
Sea salt and freshly ground pepper
* Prepare cabbage. Remove outer leaves.
* Slice cabbage into thin strips with a chef's knife.
* Preheat a cast iron pan over medium heat.
* Add 2-3 Tablespoons of oil and 1/2 head of cabbage. Stir to coat.
* Add a pinch of sea salt and a generous amount of ground black pepper.
* Increase heat and continue stirring until cabbage is tender crisp and lightly browned.
* Add 1/2 cup water, cover and steam for a couple of minutes to soften.
* Repeat with the second half of cabbage.
* Enjoy with grilled, broiled or roasted 'beast'!
** Prepare extra for meals the next day.
***Package leftover cabbage in single serving containers with leftover meat. Stack in the refrigerator for quick and easy, 'Grab-n-Go' meals the next day.
Recipe: w.lynne
Taste. Enjoy. Pass it on!