Well, I certainly hope you all enjoyed your summer! Although technically we still have a couple of weeks left until Autumn hits, most of us recognize Labor Day as the end of summer. It’s time to switch over from light, refreshing meals to heavier, heartier fare. This Roast Beef with Cabbage Steaks & Mushrooms recipe is perfect to help you make the transition.
Normally, I wouldn’t be looking forward to Autumn. I never considered it to be one of my favorite seasons. But, this year, I am actually excited about it. Maybe, it’s because the summer was the coldest and wettest, for those of us in Illinois. I think it’s more because I feel so much better than I have in a really long time. As the air gets chillier, I don’t worry as much about the joint pain that usually comes with it. Instead, I can look at it with new eyes, enjoying all the pretty colors and sites that come with it. I can savor all of the flavors that come with it, too. Who’s not looking forward to the tastes of pumpkin, acorn squash, apples, and fall spices? And, of course, there’s nothing like a warm bowl of soup or chili, to warm you up on a brisk Autumn day. So, goodbye summer, I’ve got some pumpkins to buy!
Ingredients
- 2 pounds chuck beef roast
- 3 cloves garlic, each cut into 3 pieces
- 1/2 head cabbage, cut into 1/2” thick rounds
- 8 ounces mushrooms
- 1/2 cup chicken or bone broth
- 1/2 cup chopped parsley
- 1 tablespoon dried oregano
- extra virgin olive oil, to drizzle
- salt, to taste
Instructions
- Preheat oven to 375° F.
- Cut 9 small slices into roast.
- Stuff a piece of garlic into each slice.
- Place cabbage rounds in large baking dish.
- Salt cabbage to taste.
- Lie roast onto cabbage steaks.
- Add mushrooms to baking dish.
- Pour in broth.
- Sprinkle with parsley, oregano, and salt.
- Drizzle with olive oil.
- Place baking dish in oven and cook for 1 hour for medium rare.
- Cook longer if you like it well done.
- Let sit for 5 minutes before slicing.
- Serve.
You’re going to love this Roast Beef with Cabbage Steaks & Mushrooms recipe. It cooks in only one dish and is easy to prepare. That’s perfect for when you’re trying to make dinner while adjusting to your new Autumn schedule. Of course, it tastes pretty good, too.
As always, I wish you good health…….and, good food!
*This post contains affiliate links. If you make a purchase through one of these links, I may receive compensation. Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady.- Tara Perillo
Tara Perillo
Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!
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This looks wonderful! What’s on the plate beside the toast and cabbage?
It’s my Dill White Sweet Potato Home Fries! I’ll have that recipe up next week for ya!
The majority of recipes you have include broth as an ingredient, can that be substituted for water, out omitted entirely? I don’t mind if the taste suffers to a certain degree.
Absolutely Aj! You can always substitute with water. I use broth to add a little extra flavor; but, you could also add more herbs if you like. I wouldn’t suggest omitting liquid entirely, as the recipe may come out too dry.