Eosinophilic Esophagitis Friendly Whole30 Garlic-Herb Cabbage Roll Bowls
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Learn more →Ingredients
4 servings
For the bowl
- 1 lb ground beef (85/15)
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 small head green cabbage (about 2 lb), cored and thinly sliced
- 1 can (14.5 oz) diced tomatoes, with juices
- ½ cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp coconut aminos
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp red wine vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet or wide Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes, reaching an internal temperature of 160°F (71°C). Transfer the beef to a plate, leaving any rendered fat in the pan.
- 2
Reduce the heat to medium. Add the onion to the same pan and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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