Poor Man’s Meal
When I first got married, there was a recipe in the local church cookbooks called, “Poor Man’s Meal”. Since I was a new bride and we were poor, this dish was right up my alley.
After all, Poor Man’s meal only called for ground beef, onions, potatoes and cream of mushroom soup. New cooks need easy too, ya know!
Well fast forward 34 years and I realize, I have not cooked that in years! Why? I guess I outgrew it as my cooking skills advanced beyond casseroles. However, I am revisiting the dish today and vamping it up a bit. Instead of potatoes and cream of mushroom soup, I’m using fresh shitake mushrooms and cabbage.
Remember, when we make our own soups (casseroles), we control the amount of salt, fat, carbs they contain.
Benefits:
Cooked cabbage is high in fiber, vitamin K and polyphenols. Polyphenols are antioxidants that help fight cancer and inflammation. Eaten raw or in salad it retains a good dose of Vitamin C, the powerful immune boosting vitamin we all need. Cabbage combined with the onions, garlic, and mushrooms in this Poor Man’s Meal are sure to provide enough sulfur compounds to help you and your family to fight any infection that comes along.
Devotion:
For you know the grace of our Lord Jesus Christ, that though he was rich, yet for your sake he became poor, so that you by his poverty might become rich.
2 Corinthians 8:9 Bible Gateway
Jesus gave up the glory of heaven so we might have a taste of real richness. Wealth that has nothing to do with material things, money, or food. He gives us an opportunity to know Him through his Word and His life. In Him, our fullness dwells. I hope you take a moment to rest in His provision today.
Meditate and taste His Word alongside a dish of nutrient packed vegetable stew like this Poor Man’s Meal today! You’ll find a sense of gratefulness as you remember the days of truly being poor. With Jesus at your side, those days are a thing of the past.
Poor Man’s Meal
- 1 lb Lean Ground Beef
- 1 small Onion Minced
- 6 small Shitake Mushrooms
- 1 clove Minced Garlic
- 1 Large Carrot, peeled and sliced
- 1/2 Head Fresh Cabbage, finely chopped
- 2 Cups Vegetable Broth
- 1 Cup Unsweetened Almond Milk
- 2 Tsp Onion powder
- 2 Tsp Fresh or Dried Rosemary
- 1/2 Tsp Each Salt and Pepper
- 2 Tbsp Flour (I use fresh milled, tapioca or oat flour can be used too )
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Preheat oven to 350 degrees
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In a medium skillet sauté the chopped mushrooms in a little olive oil. Then when tender, add the chopped onions and garlic. Cook a couple of minutes and then add the beef, rosemary and onion powder.
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When the beef is browned, put it into a colander to strain any excess fat. While it's draining use the same skillet to sauté the cabbage and carrot until just wilted.
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Meanwhile in a medium baking bowl/dish add the flour, whisk in the vegetable broth and milk. Add the salt and pepper.
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To the mixing bowl add the ground beef, cabbage, and carrots. Mix well and bake 30 minutes.
