Caveman Cuisine: Tenderloin Patties and Caramelized Cabbage

I ground together lean venison tenderloin natural pork sausage to make the patties (see Meat Grinder!), but you can use your favorite ground meat (grass-fed beef, venison, etc.) and pre-ground sausage to get a similar result.

1 1/2lbs lean ground meat (or 2lbs of a fattier mix)
1/2 lb pre-ground pork sausage (omit if using 2lbs of fattier ground meat)
2 tbsp butter
1/2 red cabbage (chopped)
2 medium carrots (shredded)
1/2 medium white onion (chopped)
Black pepper
Dried oregano, thyme, parsley, basil, and garlic
1 egg yolk

Over medium heat, melt 1 tbsp butter in a large saute pan and add onions and carrots.  Once they have begun to caramelize (about 5 minutes) add the cabbage and stir the mixture thoroughly.  Slightly reduce the heat and continue to occasionally stir the mixture for approximately 15 more minutes.

While the cabbage cooks, combine your meat, egg, pepper, and spices in a large bowl.  Combine thoroughly and form into 4 patties.

Melt the other tbsp of butter over medium heat in a large sauce pan.  Add your patties and cover.  Allow them to cook for approximately 2-3 minutes before flipping.  Re-cover and cook for another 2-3 minutes (less if you prefer you meat slightly rare).

When the patties are done, serve over a generous portion of caramelized cabbage.

Yield: 4 tender servings

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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