FreeFrom Minced beef with red cabbage and coconut oil
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free
The coconut oil gives not only a lovely subtle flavour ot the dish but a great sheen to the vegetables.
1 tbsp coconut oil or, if you prefer, olive oil
1 tsp coriander seeds, lightly crushed
4-5 small red onions, peeled and sliced
1 small red cabbage, sliced fairly thinly
300g/ 12oz minced beef
100ml/3 floz of water or gluten and w
4 handfuls of fresh spinach
sea salt (in fact I used the seaweed
‘mineral salt’) and freshly ground black pepper
Heat the oil in heavy and add the coriander
seeds and the onions. Fry gently for 4–5 minutes. then add the cabbage and the beef with the stock. Bring to the boil, cover, lower the heat and simmer gently for 20–25 minutes or until the beef is cooked.
Remove from the heat, tear the spinach leaves and add to the dish wish some seasoning. Stir well and leave the spinach leaves to wilt in the heat of the dish.
Adjust the seasoning to taste and serve – with a baked potato, mashed roots or with rice.
Serves 4 - per portion
16g Fat ( 6g Sat fat, 7g mono, 1.2g poly)
14.3g Carbohydrate of which 11.3g Sugar
8.3g Fibre, 145mg Sodium, 0.4g salt
Good Source: B6,12, Vit C, Folate
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