Unstuffed Cabbage

• 2 tablespoons ghee
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1-1/4 pounds grass-fed ground beef
• 3 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh oregano
• 1 teaspoon turmeric
• 1 teaspoon caraway seeds
• 1 teaspoon coconut sugar
• 28 ounces can crushed tomatoes
• 1 tablespoon balsamic vinegar
• 3 large collard green leaves, center ribs removed, leaves cut into 2-inch squares
• 1/2 head green cabbage, leaves separated and cut into 2-inch squares

1. In a large pot, melt the ghee and add the onion, garlic and beef. Sprinkle with salt and pepper. Stir, breaking up meat, until the meat is no longer pink. Stir in the dill, oregano, turmeric, caraway seeds, and coconut sugar. Let cook for 5 minutes. Stir in the tomatoes and vinegar and let cook 15 minutes.
2. Add the collards and the cabbage and stir gently until the leaves are coated with the sauce. Let cook just until the leaves are wilted and slightly softened, about 10 minutes. Ladle into shallow bowls and enjoy!

ghee, onion, garlic, ground beef, dill, fresh oregano, turmeric, caraway seeds, coconut sugar, tomatoes, balsamic vinegar, green leaves, green cabbage

Taken from food52.com/recipes/35188-unstuffed-cabbage (may not work)