Ingredients:

1 lb grass fed ground beef

Herbamare to taste ( or sea salt)

½ of a medium cabbage, chopped

4 medium carrots, chopped

½ medium onion, chopped (optional)

garlic to taste (I use a heaping Tbsp of minced garlic)

I – 739mL jar of organic spaghetti sauce

2 ¼ cups beef bone broth

1 cup uncooked quinoa (*brown rice can be substituted)

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Instructions:

Preheat oven to 375°F.

Chop cabbage, carrots and onions and place in casserole dish.

Cook ground beef in a little butter or coconut oil until brown. While cooking the beef, add herbamare.

Add ground beef in with vegetables and mix well.

Add garlic, spaghetti sauce, broth and quinoa. Mix very well.

Place lid on casserole dish, and cook for 1 hour and 10 minutes, or until quinoa has been cooked.

 

Alternatively, this casserole can be cooked in a crock pot. Brown the beef, then add the rest of the ingredients into crock pot and stir well. Cook on low for 4-6 hours, or on high for 2-3 hours.

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*If you use brown rice instead of quinoa, when cooking in the oven, you will need to add more time to allow the brown rice to cook. Roughly another 30-40 minutes.