This is a colorful, easy recipe. One batch makes a meal for a family of four (we often make this dish when I visit my parents), or can be used as a week’s worth of lunches for one. This recipe also makes a delicious dehydrated meal for backpacking. My husband and I made “cabbage-kale-yam” on a regular basis long before I converted to AIP. Happily, all ingredients are AIP-compliant!
- 1 small head of purple cabbage
- 1 bunch of kale
- 1 large yam (orange flesh)
- 2 tbl coconut oil
- Salt to taste
- Optional: protein of choice (approximately 1 pound). I prefer to use ground beef, but shredded chicken or ground turkey also work well.
- Optional: stir in sliced black olives; top with sliced avocado. You can also add sautéed garlic and/or onions for extra flavor. (Unfortunately I’m allergic to garlic, so I have to omit these ingredients.)
1) Chop the yam into bite-sized pieces. Grease a large baking disk with coconut oil, add the chopped yam to the baking dish, and bake at 350 degrees until the yam is soft.
2) Chop the cabbage and kale and steam them. If you have the ability to steam the cabbage and kale at the same time, do so. I often have to steam the cabbage and kale separately.
3) Cook the meat as desired.
4) Combine all ingredients in a large pot or bowl.
Special instructions for backpacking
1) Bake or stream the yam. Mash the yam and spread it on dehydrator sheets. Dehydrate at 150 degrees until dry – it may have a consistency like fruit-leather.
2) Steam the cabbage and kale as above.
3) Cook the ground beef in a pan on the stove. When the beef is fully cooked, place it in a strainer or colander in the sink and rise well with warm water. The goal is to remove the fat and grease to prevent the meat from becoming rancid during storage.
4) Place cabbage, kale, and ground beef in separate mesh bags and dehydrate at 150 degrees until everything is completely dry. I like to use separate bags because the different foods do not dry at the same rate, but you can put everything in one bag.
5) Break up the dehydrated yam in a food processor. Grind the cabbage and kale into a powder using a food processor. Grinding the food into small pieces will allow for easier re-hydrating.
6) Combine cabbage, kale, yam, and beef in a bag and add a little sea salt. This recipe will make multiple meals. Place each serving into a separate bag. Your meals are ready for the trail!