Early cabbage is a great early summer delicacy you don’t want to skip.
Simple, yet super delicious everyday food is prepared quickly by frying minced meat, early cabbage and fennel in a pan. Add some marjoram and you’re ready to enjoy some honest Finnish food which rocks!
Early cabbage, ground beef & fennel stir-fry
coconut oil (or animal fat) for sautéing
~ 400 g of minced meat
1 onion, chopped
1 medium-sized early cabbage sliced
1 medium-sized fennel sliced
dried marjoram (or Italian spice blend) for seasoning
salt and crushed black pepper for seasoning
(~ 1 dl coconut milk + water for creamy stri-fry)
Prepare vegetables – chop onion, slice cabbage and fennel.
Sauté the onion in coconut oil in a pan. Add minced meat to the onion. Brown, season with salt and black pepper. Set aside.
Add some more coconut oil to the pan. Sauté the fennel until almost cooked. Add the cabbage and continue to sauté until the cabbage is “translucent” and suitably soft. Season with marjoram, some salt and black pepper.
Return the minced meat-onion mixture to the pan with the cabbage and fennel. Stir. Check the taste, add spices if necessary.
💡 Try a creamy cabbage-ground beef stir-fry by adding coconut milk to the finished pan. Works especially well in the reheated version the next day.
ℹ️ Not following autoimmune protocol? Replace the coconut oil with butter or other suitable frying fat and the coconut milk with cow cream.
ℹ️ Cabbage-ground beef stir-fry is traditionally served with some lingonberry jam. Feel free to try, if your diet allows.
Are you looking for quick and easy everyday food full of flavor? The answer can be found in Moroccan flavored ground beef pan.
The ease and quickness of the pan lies not only in everyday minced meat but also in ready-made cauliflower rice and grated carrots. The taste comes from a Moroccan spice blend as well as a lemony yogurt dressing.
Moroccan flavored ground beef pan with cauliflower
3 – 4 portions
Ground beef pan
clarified butter or other fat / oil for sautéing
1 onion, finely chopped
400 g of minced meat
2 cloves of garlic, minced
2-3 carrots, coarsely grated
300 g of ready cauliflower rice (or whole cut and grated)
fresh parsley, chopped
salt and crushed black pepper
3 tsp ground cumin
3 tsp ground coriander
1 tsp ground ginger
1 tsp smoked paprika
1 tsp ground allspice
1 tsp ground turmeric
1 tsp ground cinnamon
½-1 tsp chili flakes
(pinch of cayenne pepper)
Lemony yogurt dressing
3 dl Greek yogurt
Juice of half lemon
Peel of halflemon, grated
1 tsp runny honey
~½ tsp of salt
black pepper crushed
roasted almond flakes
raisins or soft dried apricots
lemony yogurt dressing (recipe above)
fresh parsley, chopped
Prepare yogurt dressing by mixing all ingredients well together. Leave in refrigerator to season.
Prepare the spice mixture by measuring all the spices in a small container or plate.
Prepare vegetables. Chop the onion, peel the garlic and grate the carrots coarsely. If using whole cauliflower, grate into crumbs or cut into chunks and mince in a blender by pulsing.
Start making the pan by sautéing the spice blend in gheet in a large pan or casserole, stirring for a few minutes.
Add the chopped onion and continue to sauté.
Add minced meat. Brown. Add minced garlic cloves. Continue cooking for a while. Season with salt and crushed black pepper.
Add the grated carrot. Allow to cook for a while stirring, before adding cauliflower rice. Cook for ~ 10 minutes, stirring occasionally. Check the taste. Add salt and / or other spices if necessary.
Take the pan off the stove and stir in the chopped parsley.
Serve with lemony yogurt dressing, roasted almond flakes, raisins or dried apricots and chopped parsley.
💡 If you want to get even easier and faster, then replace the spice mixture with the ready-made ras el hanout spice mix.
💡 Need some heat? Add a touch of cayenne pepper.
💡 A more exotic pan? Replace parsley with fresh mint or cilantro.
ℹ️ A strict paleo or dairy-free diet? Replace Greek yogurt with coconut yogurt or leave yoghurt dressing out and squeeze some lemon juice on top.