Paleo Cabbage Roll in a Bowl

INGREDIENTS

• 2 pounds grass-fed ground beef
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 large onion, diced
• 1 15 oz can tomato sauce
• 1 14.5 oz can diced tomatoes
• 1/4 cup coconut aminos
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 large head of cabbage, core removed and chopped (about 16 cups chopped)

INSTRUCTIONS

1. Place the beef, garlic powder and salt in the instant pot and hit the "sauté" button. Cook until beef is browned, breaking the beef up and stirring as needed. This should take about 6 minutes. 
2. Add in the onion, tomato sauce, diced tomatoes, coconut aminos, paprika, and oregano. Stir together, place the lid on, close the valve, hit the "manual" button and reduce the time to 10 minutes. 
3. Once that is done, hit "cancel" quick release the pressure and remove the lid. 
4. Add in the chopped cabbage, stirring it in so it all fits. Make sure it doesn't go over the max fill line. Place the lid back on, close the valve, hit the "manual" button, and reduce the time to 4 minutes. 
5. Hit "cancel", quick release the pressure and stir it again. 

STOVE-TOP INSTRUCTIONS

• In a large stock pot, add the beef, garlic powder, and salt. Cook over medium heat until browned. Add in the onion, tomato sauce, tomatoes, coconut aminos, paprika, and oregano. Cover and cook until onion is tender, about 10 minutes. Add in the cabbage, stir, cover and cook until cabbage is tender and cooked down- about 10 minutes. 

​Recipe and photo from Real Food With Jessica