Spiced Turmeric Beef + Cabbage
This is one of those dinners that doesn't look like much, but you'll find yourself craving it weekly. It's lightly spiced with the superfood spice turmeric, among some other favorites, and features our favorite "one-pot" style of cooking.
This recipe is easy to make, takes very little active cooking time, and is completely Whole30 friendly.
Turmeric (Curcuma longa), the bright yellow of the spice rainbow, is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.
The volatile oil fraction of turmeric has demonstrated significant anti-inflammatory activity in a variety of experimental models. Even more potent than its volatile oil is the yellow or orange pigment of turmeric, which is called curcumin. Curcumin is thought to be the primary pharmacological agent in turmeric. In numerous studies, curcumin's anti-inflammatory effects have been shown to be comparable to the potent drugs hydrocortisone and phenylbutazone as well as over-the-counter anti-inflammatory agents such as Motrin. Unlike the drugs, which are associated with significant toxic effects (ulcer formation, decreased white blood cell count, intestinal bleeding), curcumin produces no toxicity.
So let's get our turmeric on!
Here's how to make it
1 lb ground beef
1 tsp coconut oil
1/2 tsp each of salt, garlic, ginger, paprika, turmeric, pepper, cumin, cardamom, and nutmeg
10 oz (or large bag) of shredded cabbage
1/2 onion, sliced
Start by heating your coconut oil in a large dutch oven or pot with lid.
Add ground beef then mix in spices. Break into crumbles as the beef cooks.
When beef is coked through, scoop beef into a small bowl.
In the pan with leftover cooking fat and oil, add cabbage and onion, coating all in the oil and leftover spices. You can add some extra turmeric in here.
After a few minutes, once everything is covered with oil, add 1/4 cup water, cover, and cook for about 10 minutes. Remove the lid, let cook on low until water has cooked out, then serve under the beef.