Add the carrots celery and leek and cook for another 4 minutes. Add the ground beef and cook approximately 5 7 minutes or until meat is mostly browned. Toss in the cabbage and cover and cook for 2 to 5 minutes or until the cabbage softens to your desired consistency. Top with sliced cabbage tomato and parsley. In a dutch oven or large stock pot warm the olive oil over medium high heat.

Stir in sauce and toss to coat. Add the cabbage and bring to a boil. Cabbage butter or ghee or coconut oil beef stew meat white onion cinnamon sticks fine sea salt black pepper beef broth cilantro ground beef parsley ground cumin ground cinnamon. Cook beef stirring occasionally cooked throughly. Pour over the meat and veggies.

Add the diced tomatoes and mix to combine. Add a spritz of lime juice and taste and adjust the seasonings as desired. Cook until all the liquid is evaporated. Sprinkle the curry powder on the beef and onions and season with salt and pepper to taste. Add tomato sauce sea salt garlic powder paprika parsley oregano and black pepper and stir to combine.

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Melt some cooking fat in a large saucepan placed over a medium high heat. Add onions and carrots and cook until the onion is translucent about 10 minutes. Add the chicken and garlic and cook for 4 to 5 minutes. Add the ground beef and cook stirring occasionally until the beef is no longer pink. Corned beef and cabbage is the classic sunday dinner the kind of thing irish grandmothers make to feed a crowd.

In a small bowl combine the beef soup salt pepper paprika chili flakes and pickling spice. Use a tool such as the mix n chop to easily keep your meat finely ground. Stir well to incorporate the seasoning. Season to taste with salt and pepper. Season with salt and black pepper to taste and remove from the heat.

Crumble and add ground beef to the pot and saute until lightly browned and the meat is not pink anymore. Cook for 3 to 5 minutes stirring constantly. In a large dutch oven or slow cooker place the beef cubes onion garlic and carrots. Add the beef to the saucepan followed by the tomatoes beef stock rosemary and thyme. Put 1 inch of water and teaspoon of salt in a large pot.

If it s done right it is hearty and satisfying. Add in ground beef and season with a pinch of salt and pepper. In a large saucepan over a medium high heat combine the onions celery carrots potatoes if using as well as the cooking fat. Add in cabbage and carrots and cook stirring until heated through and is slightly tender about 3 4 minutes. These amazing stuffed cabbage leaves act like little dumplings floating in the rich beefy stew but keeping the carbs to a minimum.

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Our instant pot paleo corned beef and cabbage is a quicker healthier take on the classic dish. Add the riced cauliflower beef broth and cabbage. Our instant pot paleo corned beef and cabbage is a quicker healthier take on the classic dish. If it s done right it is hearty and satisfying. Crumble and add ground beef to the pot and saute until lightly browned and the meat is not pink anymore.

Add the riced cauliflower beef broth and cabbage. In a small bowl combine the beef soup salt pepper paprika chili flakes and pickling spice. Melt some cooking fat in a large saucepan placed over a medium high heat. Add the diced tomatoes and mix to combine. Stir in sauce and toss to coat.

These amazing stuffed cabbage leaves act like little dumplings floating in the rich beefy stew but keeping the carbs to a minimum. Add the carrots celery and leek and cook for another 4 minutes.