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Finished Full GAPS skillet with browned ground beef, tender cabbage, red pepper, and steamed zucchini in a ceramic bowl

Red Pepper, Cabbage, Beef, and Zucchini Skillet for Full GAPS

Ground beef, tender cabbage and red pepper with separately steamed zucchini in a Full GAPS skillet meal without cream sauce or noodles.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 lighter portions
Course: Dinner, Main Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound zucchini squash quarter lengthwise and slice 1/4 inch thick; steam separately
  • 2 tablespoons butter, homemade ghee, or coconut oil choose one fat; coconut oil makes it dairy-free
  • 1/2 cup chopped onion
  • 1 large red bell pepper cut into 1/2- to 3/4-inch pieces
  • 1 pound plain ground beef unseasoned
  • 4 cloves garlic chopped or minced
  • 1 pound cabbage sliced into 1-inch wedges
  • 1/2 cup filtered water for the covered cabbage cook
  • 1/4 teaspoon pure cayenne pepper optional

Equipment

  • 1 Covered steamer pan for zucchini
  • 1 Le Creuset Signature 10.25-inch Artichaut skillet or sturdy skillet with lid for beef, pepper and cabbage
  • 1 Knife and cutting board for vegetable preparation
  • 1 Stainless spatula for beef crumbles
  • 1 Wide serving bowl for gentle final combination

Method
 

  1. Quarter the zucchini lengthwise and slice 1/4 inch thick. Put it in a steamer over water, cover, and steam until a fork passes through easily, about 20 minutes. Remove from heat so the pieces hold their shape.
  2. Melt the butter, homemade ghee, or coconut oil in a sturdy skillet over medium heat. Add the chopped onion and red bell pepper; sauté about 5 minutes, stirring, until the onion looks translucent and the pepper glossy.
    Translucent onion and glossy red pepper sautéing in a Le Creuset Artichaut skillet before beef is added
  3. Add the ground beef. Break it into small irregular crumbles and cook until no pink remains. The beef should look browned rather than pale and submerged.
  4. Stir in the chopped garlic and cabbage wedges. Pour in the measured 1/2 cup filtered water, cover, and cook about 20 minutes, until a fork passes through the thicker cabbage ribs and the pepper is tender.
    Fully browned ground beef with fork-tender cabbage and red pepper before steamed zucchini is added
  5. If using cayenne, stir in the optional 1/4 teaspoon. Fold the separately steamed zucchini into the beef and cabbage in a serving bowl, keeping the zucchini in pieces. Serve warm; taste and add sea salt if needed.

Notes

Full GAPS: This is a Full GAPS dinner, not an Introduction Diet meal.
About the name: Broad cabbage folds may suggest noodles, but there is no cream sauce or separate noodle ingredient.
Yield: Four lighter servings or two generous ones. The card's four-serving baseline makes doubling easy.
Time: Allow about an hour; follow fork tenderness and fully browned beef rather than only the clock.

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