Ingredients
Scale
- 1 lb ground beef (or ground chicken)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 small thumb ginger (peeled and grated)
- 1 cup carrots (shredded)
- 1 green cabbage (sliced into strips)
- 6 cups chicken broth
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar (or lime juice for AIP)
- Salt and pepper
- 2 tbsp coconut oil
Instructions
- In a large pot, brown the ground beef over medium heat; season with salt and pepper. Set aside.
- In the same pot, melt coconut oil and sauté onion, garlic, and ginger until softened. Add shredded carrots and cook until tender.
- Stir in sliced cabbage, then add the browned meat back to the pot along with chicken broth and coconut aminos. Bring to boil, then simmer for 20-25 minutes until cabbage is tender.
- Before serving, stir in rice vinegar and adjust seasoning if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 5g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg