Michelle's 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.

Serves 4

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
heat-free stock
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

273 Calories
19g Protein
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
207mg Calcium

Good Source: B6,12, Vit C, Folate

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