Deconstructed Cabbage Rolls
Taken and adapted from The Primal Low-Carb Kitchen

Incredible! After enjoying this absolutely delicious dish this week, it was decided that this recipe just had to be included in the newsletter.

2 T butter
2 T olive oil
1 C onion, diced
3 cloves garlic, minced
1.5 lbs ground beef
1lb chorizo sausage
1 C chicken bone broth
1 t. organic beef bullion
2 t sea salt
1 t paprika
1 t garlic powder
1 t onion powder
2 t dried oregano
1/2 t dried thyme
1 t black pepper
2 (15oz) cans organic pureed tomatoes
1 (6oz) can organic tomato paste
2 T fresh parsley, chopped
1 medium head cabbage, halved & sliced
2 cups shredded carrots

In a large skillet or wok over medium heat, heat the butter and olive oil. Add the onion and garlic. Cook until the onion is translucent and garlic is fragrant.

Add the ground beef and pork to the pan. Cook until browned and drain any excess grease. Add the bone broth, bullion, sea salt, paprika, garlic powder, onion powder, oregano, thyme, and black pepper. Simmer for 5 minutes.

Add the tomatoes, tomato paste, and parsley and mix in. Next, mix the cabbage and shredded carrot. Reduce the heat to low and simmer for 20 minutes.