Beef or Bison Skillet "Cabbage Roll" Supper

Submitted by Jackie, who is a moderator for Bee's Candida Support Group, that you are welcome to join!

Makes 6-8 servings.

Ingredients

• 2-3 tablespoons unrefined or lard or any combination of oils to your taste (do not cook with olive oil)
• 1 pound ground beef or bison
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, crushed and minced
• 1 small to medium head of cabbage, cored and coarsely sliced or chopped
• 1 28 ounce can diced or crushed tomatoes
• 1 teaspoon Hungarian paprika (can use up to 1 tablespoon if you wish)
• ocean sea salt and fresh ground black pepper, to taste

All spices and dried herbs must be organic or certified organic from the health store because all commercial products
are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Preparation

1. In large skillet, frying pan or dutch oven, heat the fat(s) over medium heat.
2. Add the ground beef or bison to the hot oil and start to "brown" it.
3. When the meat is almost brown, add in onion, celery and garlic.
4. Continue sautéing the meat and vegetables until the vegetables start to become translucent (about 5 minutes).
5. Add the cabbage and can of tomatoes to the pan and stir.
6. Add the seasonings and mix well.
7. Cover the pan, lower the heat and simmer the mixture for about 45 minutes, or until the cabbage is cooked through and the flavors have combined. Taste and adjust seasonings. Enjoy!