 Hey y'all it's Tammy with Collard Valley Cooks and today we're making a healthy lunch. We're using just a tiny bit of ground beef and we're flavoring it with some tomato and fennel seed to give it a sausage flavor without having to eat that higher fat meat. And boy is this a healthy, heart healthy lunch and I think you guys are really going to be enjoying it. Chris from the Collard Valley Cook Kitchen. We're making a simple lunch and it is healthy and delicious. It is a cabbage lunch and we're gonna put just a little bit of ground beef in it and we're gonna start with some onion. So I've got my skillet over there heating up from last night. We left a little bit of the oil in it and strained the rest of the oil. I'm gonna take a onion and slice it thin. And these are kind of like cabbage rolls but without the baking part so you don't have to roll them up put them in the oven. You just make it all in one skillet except we're gonna add a few beans. Okay then throw these onion in a skillet. It's hot and I'm gonna start getting them start cooking these. And just one hamburger patty. It's like a very small hamburger patty. I'm gonna throw this in there and let it start browning with our onions. It's part of our dish. Smells good already. That's all you had to do. We're hungry. It already smells good. Yep. So I'm just gonna take one of these little ground beef separators and get this started. While that is cooking up and browning that ground beef and cooking up those onions to get them soft, we are going to reach over here right quick. And I'm gonna slice this onion up and throw it in there. Get all of it. Now I am going to shred this carrot real quick and throw it in there too. Give it a little bit of color. And if you got some pepper you know we didn't really get out of pepper. You want to put one of those pepper in here? We can. Yeah. Tell me about one of these little jalapenos. Yeah. So let's put this carrot in here. I'm gonna throw it in towards the end. We're just gonna go ahead and grate it. This is a little microplane grater that I got from my friend Mary Mitchell that she sent me years ago. Works good don't it? Okay we're gonna add that in a minute. I've got some garlic. We're gonna chop up a couple of tomatoes that are from out of the garden. And I'm not even gonna take the skins off of them or anything. We're just gonna throw them in our dish. So I'm just gonna slice them up. This is a Cherokee Purple tomato in case you haven't never seen one. That's why it looks the way it looks. A little different. That's good. They are delicious y'all. I think one of them will be enough. I don't know that I really need the other two over there. Yeah it's a pretty big tomato. Oh let's chop this up too. Let me move this out of the way. Right in that space. And I'm just gonna slice this up really thin. We're gonna add our garlic and our fennel seed. Now this fennel seed right out of the jar is not real flavorful so I'm gonna chop it just a little bit. About a tablespoon of it. But before I throw it in there, I'm just gonna make a mess I guess. You can also heat it in a skillet before you throw it in and it'll bring out some of the flavor too. I got a little thing where you can crush your spices and I just don't have it out. So let's throw that in. I'm gonna go ahead and put the cabbage in and let it start cooking. Somebody asked her the other day, do I have to watch you cut up every single thing? And she said yes you do because that's part of cooking. You need to know how long it takes you to do it and the order to do it in and you know it gives you an idea of when you're making a dish how long it's gonna take it to cook. Take it to make it too. Yeah. So our motto here at Colored Valley Cooks is to teach people to cook like Mama did and it's not just about getting a recipe. So I want to teach you all the steps and not just something that's really cute and simple. I want you to know really how long it does to take put stuff together. This is a small can of tomato sauce. Roll it in. It'll have that cabbage steam a little bit. Now we did start with just a little bit of oil in the bottom of the skillet. You could use some olive oil. I'm gonna put just a tablespoon of apple cider vinegar in here. And like I said the carrots are gonna go in last. I want to get it pretty little because I want you to spread out through all of that meal and not just be in one little part of it. So y'all can hear my dishwasher going today. We're gonna add a few beans to it. It's just like a one-pot meal. So you've got cabbage, a little bit of beef just enough to say you got some in there. You've got the tomato sauce, the cabbage. It's like a cabbage roll. The fennel seed, a little bit of vinegar, some tomatoes and it's just like a cabbage roll in a one-pot meal. Except we're gonna add a few beans just to add a little bit of nutrition to it. This is navy beans and I'm going to rinse them. And you can throw in a different kind. Any kind of bean will do. You can use whatever kind you got pentose or black beans or navy beans or porky beans. Anything. Whatever you got. Throw it in there. Black beans would be pretty in there, wouldn't they? Yeah they would. Kidney beans. Kidney beans would too. But I thought great Norwegians would taste good with it. Today I'm going by taste. Not just beauty. All right. So do you want any peppering in it all, Chris? Or is that good enough? No. We don't have any pepper in there. We've got garlic in there. Yeah. You've got onion. I've missed a little bit of my veggies. We'll go ahead and throw this carrot in there. Make it pretty. Now I'm cooking this on high but on your stove if you've got electric a medium would be equivalent to my high. And we're just going to let the simmer for about 10 minutes and then we're going to eat it. It's going to be a very simple lunch. It's going to be absolutely delicious. I'm going to taste it and see if I want to add salt and pepper right quick. That can of beans has a little salt in it. The tomato sauce sometimes does and sometimes it don't out very much. So we're just going to taste it a little bit. See if I think I need to add something. You're going to try that vegetable seasoning stuff? You said No, I was just going to add. Well I mean I can. Let me taste it. I think I might already have enough salt. Yeah. And I don't want to put too much salt in it. And that vegetable seasoning does have salt. Let me see. It's a lot of stuff so I may not have. We used this on our zucchini last night and boy was it delicious. This is a vegetable seasoning by Goya and I had several people tell me they use it all the time. This is the first time I've ever bought it. It was so good. Wouldn't it Chris last night? So I'll put some in here. Everything's done. Cabbage is soft so it really just takes a minute to cook this. Really don't even have to let it simmer long. So we're going to turn it off and serve it up and this is our lunch. Now we're cutting our calories and our bread intake right now to be a little healthier. So if you're not and you're serving this for you know like a crowd or whatever you could make some cornbread it'd be really good with it. But we are not eating the cornbread with it today. And it's so healthy you can have all your mom. So let me get a good bite. This is my plate and we will see you next time on Colored Belly Cooks. It's hot y'all. It's smoking hot. It's really good. Thanks for watching. Colored Belly Cooks. Where we cook? Lot mama did. Bye y'all. Love ya.