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Ground Lamb with Red Cabbage and Kale

Ground Lamb with Red Cabbage and Kale

Ground Lamb with Red Cabbage and Kale

This Ground Lamb with Red Cabbage and Kale is my first attempt with lamb and I would definitely make it again! The recipe can easily be tailored to any meat preference while maintaining the flavor and nutrients from the rich vegetables and spices.

 

 

Ground Lamb with Red Cabbage and Kale

Ground Lamb with Red Cabbage and Kale

Ingredients

  • 1 pound ground lamb
  • 1 large yellow onion diced
  • 1/2 head red cabbage sliced
  • 1/2 bunch kale chopped
  • 1 Tbsp extra virgin olive oil
  • 1 carrot grated
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp salt
  • 1 small avocado diced

Instructions

  1. Heat large pan with olive oil. Sauté onions for about 3 minutes.
  2. Add red cabbage and carrot and cook until cabbage is getting soft. 
  3. Add kale and cook for another 2 minutes, stirring frequently. Set vegetables aside in glass dish. 
  4. In the same pan, add ground lamb. Cook for 2-3 minutes, then add spices.  
  5. When lamb is cooked all the way through add to veggie dish. 
  6. Top with avocado and serve.

 

Updated on:

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Ground Lamb with Red Cabbage and Kale

Ground Lamb with Red Cabbage and Kale

Ground Lamb with Red Cabbage and Kale

Ingredients

  • 1 pound ground lamb
  • 1 large yellow onion diced
  • 1/2 head red cabbage sliced
  • 1/2 bunch kale chopped
  • 1 Tbsp extra virgin olive oil
  • 1 carrot grated
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp salt
  • 1 small avocado diced

Instructions

  1. Heat large pan with olive oil. Sauté onions for about 3 minutes.
  2. Add red cabbage and carrot and cook until cabbage is getting soft. 
  3. Add kale and cook for another 2 minutes, stirring frequently. Set vegetables aside in glass dish. 
  4. In the same pan, add ground lamb. Cook for 2-3 minutes, then add spices.  
  5. When lamb is cooked all the way through add to veggie dish. 
  6. Top with avocado and serve.

Updated on:

Published on:

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