So, crack slaw is not the most attractive dish on the planet, but it’s one of the tastiest. And it’s paleo. And it’s easy. Doesn’t get any better than that.
- Brown beef and drain half of the fat.
- Add cabbage and everything else.
- Stir and cook until cabbage is soft.
I’ve had quite the love affair with cabbage lately. Remember when I fermented it for homemade sauerkraut? Mmmm. Fermented food. Kinda makes up for all that beer I can’t drink anymore.
Random story: I was out to lunch with the Halos crew the other day and someone told me I should order ginger beer and I was all, “Waaaaitaminute, that’s on the non-alcoholic menu!” And they were all, “Duh, Chelsea. It’s beer made of ginger. Kind of like root beer.” So I tried it and my mind was BLOWN. New addiction. This is probably gonna get expensive. But it’s pretty dang rad for me because not only can I not have beer due to the gluten thing, but I also can’t have real root beer because I’m allergic to sassafras. Which, it turns out, is used to make ecstasy. So clearly my body is genius and just has a natural aversion to amphetamines. I’m chock full of fun factoids today.
Anyway. Yes, you do need the sweetener to give this dish the right flavor. Otherwise it kind of just tastes like you doused some cabbage in beef juice. Which is pretty much what you did. If you’re not into the Swerve sweetener (what’s wrong with you???), try palm sugar or regular old granulated. Honey or maple syrup would taste weird in this, I think.
I discovered an amazing recipe for paleo sriracha and life hasn’t been the same since. Thank you, Nom Nom Paleo. Also? Do wear gloves if you decide to chop up a bunch of peppers to create your own sriracha. Trust me. Seriously. Last time I attempted this, I felt like someone had rubbed that “lip plumping balm” all over my hands and the sensation didn’t go away for 24 hours. Screw you, Sephora. That tester bottle should have a warning sign on it.
BOOM. Crack slaw. One pan. Dinner is served. Double this recipe and save some for later.