2 ½poundscabbagegreen or purple (about 1 medium head)
4clovesgarlicminced
2Tablespoonscoconut aminos
1teaspoonCeltic sea salt
1teaspoonblack pepper
1teaspoonred pepper flakes
1teaspoonsmoked paprika
45ouncescrushed tomatoes and tomato pureeabout 3 15-oz cans
1cupwaterbeef, or chicken broth
Instructions
Optional: Combine beef or pork with optional chorizo seasoning.
Spread ground meat across bottom of slow cooker.
Top with remaining ingredients, starting with vegetables and finishing with the tomatoes and water or broth.
Cook on HIGH heat for 4 hours. You can turn it down to low and cook another 4 hours if necessary with your schedule.
Stir/mash to break up the solid chunk of meat on the bottom, then serve as-is, with cauliflower rice, or, if not Whole30/Paleo, with brown rice, white rice, or your starch of choice!
Notes
I don’t really recommend using raw meat on the LOW setting, so although you could try it on LOW for 6+ hours, it does open up the possibility for more foodborne issues. (Raw meat should not be left out for more than 4 hours.) If the beef is cooked all the way by the 4-hour mark on LOW, then it would not be a problem! If you do want to make this in the morning for 6-8 hours, and you won't be around to check the beef's doneness I recommend cooking the beef ahead of time for guaranteed safety. But, ya know, you do you.