This meal is a go to in our house! While I often try to remember to set meat out of the freezer for dinner the morning of, or if I’m really on my toes, the night before. I often forget, and I have grabbed a pack of hamburger as I enter the door with kids in tow and still have this meal done in roughly 30 minutes, depending on the sides you pick.
I have paired this with everything under the moon. Today you will see it with Swiss chard and cabbage steaks, but you could easily pair it with baked sweet potato fries, roasted butternut, cauliflower rice, or whatever fits your fancy. As I’ve mentioned before I try to always practice the rule my mother taught me, “It’s not a meal, without something green”. My kids often ask me what the green is? If you try to practice that rule it will open the doors for adding veggies with high amounts of nutritional value. Just remember to switch it up:)
Swiss chard provides such nutrients as vitamin C, vitamin K, omega-3 fats, vitamin A, and flavonoid antioxidants such as beta carotene, alpha carotene, lutein, and zeaxanthin. As well as B vitamins such as folate, niacin, vitamin B6 (pyridoxine), thiamin, and pantothenic acid to name just a few. Lots of greatness in this beautiful leafy vegetable.
- 1 pound of ground beef
- 1 tsp thyme
- 1 tsp basil
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp black pepper
- wraps of choice
- head of cabbage (I prefer red)
- coconut oil
- sea salt
- black pepper
- garlic powder
- 2 bunches of Swiss chard
- 2-3 tbs coconut oil
- balsamic vinegar
- sea salt, black pepper, garlic powder to taste
Use organic ingredients whenever possible
Preheat oven to 425. Cabbage steaks will be first if you are making this entire meal. Slice cabbage steaks similar to how you would slice a cucumber. Thicker slices will take longer to cook, while thinner will cook quick and easily burn. So slice yours according to your time. Place cabbage steaks on cookie sheet. Put a 1/2 -1 tsp of coconut oil on each slice. (This will depend on the size of your cabbage). The picture is of a smaller head of cabbage so I used about 1/2 tsp of coconut oil on it. Salt, pepper, and garlic powder to your taste. Bake in oven for 20 minutes. Depending on thickness it may take more or less time. I prefer a crispy cabbage steak.
After cabbage steaks are in oven start browning your meat in a skillet. If you have a lot of grease you may want to drain some off.
Add 1 tsp or to taste of garlic powder, basil, oregano, thyme, salt and pepper. I usually make 11/2 to 2 pounds of ground beef for our family of 6, and adjust seasoning to the increase.
Swiss chard will be your last addition. Rinse your Swiss chard and pat dry. In another skillet, preferably a large one heat your coconut oil. I just cut my Swiss chard with kitchen scissors into small chunks. Depending on the size of your skillet you may need to let some Swiss chard cook down before you get it all in the skillet. Don’t worry it may seem like a lot, but it cooks down to a lot less:(. Season with salt and pepper and add basalmic vinegar. I usually use about a tablespoon. Use more or less to your taste.
Warm your wraps if you like and add meat to wraps. Top with cheese or toppings of your choice. We had avocados with ours last week.
Ta-da!! There my friends in another meal that surprisingly doesn’t take more than 30 minutes to prepare! Enjoy