I believe I’m going to have to exercise my creativity with coming up for titles for my recipes.
This one I’ve made twice, and although I am the only one in my home that has eaten it, I think it’s delicious and worthy of sharing.
- 1 pound of zucchini squash
- 2 T. butter, ghee or coconut oil
- 1/2 cup chopped onion
- 1 large red bell pepper, chopped into 1/2″ to 3/4″ pieces
- 1 pound of hamburger
- 4 cloves of garlic, chopped or minced
- 1 pound of cabbage sliced into 1″ thick wedges
- 1/4 teaspoon cayenne, optional
Quarter the zucchini squash length-wise, then slice about 1/4″ thick. Place a steamer into a pan large enough to hold the squash. Put water in the bottom and put the zucchini into the steamer. Allow to steam until fork tender (mine took 20 minutes).
Melt the butter, ghee or coconut oil in a pan. Add the chopped onion and red bell pepper. Saute until onion begins to turn transparent, about five minutes. Add the hamburger and cook until it is no longer pink. Add the garlic, and the pound of cabbage. Pour in 1/2 cup of water, cover and cook for twenty minutes.
When the vegetables are all transparent or fork tender, mix together in a bowl. I would say this amount would serve four light eaters, but if you are a hefty eater, maybe only two people.
I loved this dish with cayenne, I put in 1/4 teaspoon, but I think my cayenne is a little old because it doesn’t taste very hot lately. If you don’t like “hot” don’t use the cayenne, and please test with a light sprinkle first if you do want to try it.
I thought this dish was similar to noodle casserole dishes I’ve made in the past, with the cabbage sliced wide, it was a little bit like noodles. I know cabbage isn’t noodles, but I sometimes miss having the mouth feel of wide egg noodles, so this was a nice substitute.
Let me know if you try this dish!