Quick and Tasty Low Carb Pan for Cold Season
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 glass red cabbage, 680 g capacity, or freshly cooked
- 250 g round beef
- 60 g iner
- 4 large mushrooms
- 2 tablespoon coconut oil
- 200 ml coconut milk
- 0.5 teaspoon ½ soup spice
- 0.5 ½ teaspoon, leveled Himalayan salt or sea salt
- 0.5 ½ teaspoon, leveled pepper
- 0.5 ½ teaspoon, leveled cinnamon powder
- 0.5 ½ teaspoon, sprinkled allspice powder or 0.25 teaspoon ground cloves
- 0.5 teaspoon ½ balsamic cream
Print Recipe
Pin Recipe Instructions
- Fry the minced meat without adding any additional fat.
- In the meantime, peel and dice the ginger, cut the mushrooms into halved slices. Add both to the seared minced meat and 2 tablespoons of coconut oil. Sauté briefly, then mix in the red cabbage. Add coconut milk, balsamic cream and spices and let simmer for 2 minutes.
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