This stew has become a favorite of mine on cold nights during my healing journey. Cabbage helps gut motility and the associated gas, burping, and bloating. It also provides a big punch of vitamin C along with fiber. I use purple cabbage for the color and added benefits of anthocyanin which is anti-inflammatory and phytosterols which help balance cholesterol.

This recipe is inspired by 3 different recipes that I have come to love cooking on my gut healing journey from The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett.

Need large 5 to 6 quart stockpot with lid, food processor, sharp knife, and large cutting board.

Makes about 4 to 6 servings.

Ingredients:

• 1/2 organic red cabbage (remove core if using food processor to shred)

• 2 large organic carrots

• 2 stalks organic celery

• One half organic yellow onion or 2 leeks

• 1 quart of meat stock, bone or vegetable broth (can use water but lacks flavor and nutrients)

• 3 Tbsp. fat - avocado or olive oil, lard, tallow, schmaltz

• Sea salt to taste (1-2 tsp.)

• 1 pound grass-fed ground beef, chicken, turkey, or lamb (personal preference is beef)

• 1 organic egg yolk

• 2 Tbsp fresh oregano or thyme or cilantro (about 1 tsp. dried herbs) - I use 2 or all 3!

Directions:

1. Using knife and cutting board, cut 1/2 cabbage in 4 to 6 sections and shred using food processor. Can slice cabbage by hand with knife into very thin slices.

2. Using food processor, slice carrots, celery, and onions. Can slice by hand using knife.

3. Transfer all of the cabbage, carrots, celery, and onion to stock pot. Add stock/broth/water and herbs(s). Can add another 1/2 to 1 cup of liquid if want more soup-like than stew-like consistency. *Note that cabbage does give off liquid as it cooks.

4. Cover stock pot with lid and bring to a medium-low simmer for 15 minutes.

5. While vegetables simmer, make meatballs by combining 1 pound of ground beef/chicken/turkey/ lamb and egg yolk. Using hands, roll into 2 inch balls to make around 12-15 meatballs.

6. After vegetables have simmered 15 minutes, gently add the meatballs to the pot. The more submerged the meatballs are, the better they will cook.

7. Cover with lid and cook meatballs about 12 to 15 minutes. May need to use spoon to flip meatballs over halfway through cooking time if not fully submerged. Ground beef and lamb cook slightly faster to reach 160℉, whereas ground chicken or turkey need longer to reach 165℉.

8. When done cooking meatballs, ladle into bowls and enjoy!

   This stew is tasty all by itself but you can add fresh herbs or sliced avocado on top. On the GAPS diet, I like to add a dollop of cultured cream or sour cream (no longer dairy free).

   Leftovers freeze well. You may need to add a little stock, broth, or water if you want more soup-like consistency when reheating.

Please comment how you like this version of cabbage stew and share with others!