Go Back
–+ servings
Dairy-free beef stroganoff with cabbage noodles for Full GAPS in a cream serving bowl

Dairy-Free Beef Stroganoff With Cabbage Noodles

Thin London broil and wide cabbage noodles cooked in bacon grease, coconut aminos, garlic, ginger, and fermented cashew faux sour cream.
Print Recipe Pin Recipe
Servings: 3 servings
Course: Main Course
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tbsp homemade bacon grease from properly prepared additive-free uncured bacon, divided
  • 1 head cabbage about 1 pound 10 ounces, cored and sliced into wide strips
  • 1 small onion about 6 ounces, sliced
  • 1 1/2 lb London broil sliced thinly across the grain
  • 1/4 tsp fresh ginger finely grated
  • 1/4 cup pure coconut aminos complete label must fit Full GAPS
  • 4 cloves garlic coarsely chopped
  • 1 tsp mineral salt
  • 1/4 cup fermented cashew faux sour cream linked homemade recipe

Equipment

  • Two Le Creuset Signature 10.25-inch Artichaut skillets
  • Stable wooden cutting board
  • Sharp chef's knife
  • Fine grater
  • Stainless-steel tongs or wide spatula
  • Tablespoon, teaspoon, and quarter-cup measures

Method
 

  1. Melt 4 tablespoons bacon grease in the first Artichaut skillet over medium heat.
  2. Add the sliced onion and wide cabbage ribbons. Saute for 20 minutes, stirring often, until the onion is translucent and the cabbage is glossy, soft, and limp but still visibly broad. Lower the heat.
    Wide cabbage ribbons and onion softened in an Artichaut skillet for Full GAPS stroganoff
  3. Melt the remaining 2 tablespoons bacon grease in the second Artichaut skillet over medium heat. Add the thin London broil strips and cook for 10 minutes, turning and separating them until no raw red surface remains.
  4. Add the grated ginger, coconut aminos, and coarsely chopped garlic to the beef. Cook for 10 more minutes, turning the strips through the liquid.
  5. Increase the heat only enough to reduce the liquid until it is thick, glossy, and clings to the beef without burning the garlic.
    Thin London broil with reduced coconut aminos and garlic in an Artichaut skillet for Full GAPS stroganoff
  6. Add the beef and its coating to the cabbage. Add the mineral salt and 1/4 cup fermented cashew faux sour cream. Fold over low heat until the sauce is evenly creamy and coats the beef and cabbage. Serve hot.

Notes

GAPS placement: Full GAPS after every ingredient is introduced and tolerated.
Dairy-free component: Use the linked Fermented Cashew Faux Sour Cream for the measured quarter cup.
Timing: The source gives parallel 20-minute cabbage and 20-minute beef sequences followed by an unmeasured reduction; no unsupported total time is added.
Yield: The source yields 3 or more servings.

Tried this recipe?

Let us know how it was!