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Greek Lamb (or Beef) Cabbage Bowls

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins

Serves 4


1 Tablespoon extra virgin olive oil

1 large garlic clove, minced

1 small onion, diced

1lb grass-fed ground lamb (or beef)

1/4 cup tomato paste

1 teaspoon ground cinnamon

1/2 teaspoon dried oregano

1/4 teaspoon ground nutmeg

1/2 cup water (or broth)

1/2 large head green cabbage (or 1 small), cored and sliced

1 teaspoon sea salt

1/2 teaspoon black pepper, or to taste

Serve Over (optional):

Cauliflower rice, regular rice, gluten-free pasta or zucchini noodles

Top With (optional):

Fresh dill, lemon wedge, sheep's milk feta or pecorino romano, a drizzle of tzatziki and/or a fried egg!


In a large pan, dutch oven or skillet, heat the olive oil over medium-high heat. Add the onion, garlic and ground lamb or beef. Saute until the meat is cooked through, about 5-7 minutes. Add the tomato paste, cinnamon, oregano and nutmeg. Stir until well-combined.

Add in the cabbage and continue to cook over medium heat until the cabbage is al dente. Add a little water or broth, as needed. Serve over cauliflower rice or zucchini noodles. Add optional toppings and enjoy!

Greek Lamb and Cabbage Bowls {Paleo, Ket
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