This Induction-friendly combination was discovered quite by accident. It’s very similar to the flavor of Kheema Matar, if you’re familiar with that ground beef Indian dish. One day when I was home by myself I went to the refrigerator at lunch and realized I needed to get rid of some leftovers. I had made my Spicy Indian Cabbage the night before and a nice 1½ cups were leftover. I also had about 4 oz. of ground beef leftover that I also needed to use up. So I thought what-the-heck. Let’s see what they’re like together. Man, was this ever a good decision. Didn’t think that cabbage dish could get any better, but the meat really did it for me. Glad hubby was gone and I got it all to myself! 🙂
VARIATION: Use thinly sliced beef instead of ground.
INGREDIENTS:
1 recipe of my Spicy Indian Cabbage
1 lb. lean ground beef(I used 90% lean grass-fed beef)
DIRECTIONS:
Brown ground beef or lamb in skillet, drain and set aside. Pour off grease. Then put the cabbage dish together per instructions at the link above. Add browned meat, stir and voilà! Dinner à la QUICK! Dinner à la GOOD!
NUTRITIONAL INFO: Serves 4, each serving contains:
428 cals. 31.5 g fat, 6.8 g carbs, 2.2 g fiber, 4.6 g NET CARBS, 30.1 g protein, 5.14 mg sodium
Buttoni's Low-Carb Recipes 
Where is the recipe for the spicy Indian cabbage you made without the meat so we can combine the two. Above says to use the cabbage you made but I can’t find the recipe.
Here’s a link to it: https://buttoni.wordpress.com/2009/10/27/indian-cabbage/