My new friend and classmate, Krista kindly agreed to share a recipe. And boy, does it look like a good one! Considering I love lamb and I love wraps that I don’t have to use a grain or starch, this recipe excites me big time!
I have always been slightly wary of using a cabbage leaf as a wrap. Since the New Year, I have been 100% committed to a gluten-free lifestyle, and so I decided to bite the bullet and actually try it. I wish I hadn’t waited as long as I did, because they were delicious! I was expecting a wilted texture and an earthy taste, but instead it was quite durable and delicious! Paired with ground lamb (or any other grass-fed ground meat you may have) it was a meal that I will certainly make again. Not to mention, the leftovers were just as tasty! ~ Krista (Find more of Krista’s recipes and writings at her blog; KB Health – Spreading the Word About Real Food)
- Coconut oil
- ½ onion
- 1 pound ground lamb
- 1 tsp oregano
- 1 tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 8 whole cabbage leaves
- Fresh cilantro (optional)
- Any random veggies you are wanting use up (optional)
- Age leaves ahead of time so that this is quick and easy (*inspired by Heart of Cooking’s egg and grain-free breakfast burrito)
- Steam 8 whole cabbage leaves. Be sure to let them dry on a towel before filling them.
- Sauté the onion in the coconut oil over medium heat until soft and translucent, about 5-8 minutes.
- Add ground meat, oregano and cumin and any other vegetable you wish to add.
- Cook, stirring occasionally to break up the meat, until the meat is cooked through. Add the salt and pepper to taste.
- Garnish with fresh cilantro if you have it on hand.
- Place on steamed cabbage leaf, wrap, and enjoy!
I’ve made this recipe several times for my family of four boys and they absolutely LOVE it! It’s uber messy for the littler ones, but they gobble it up happily. It has become a go-to recipe for ground lamb in my home.
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