Beef and Vegetable Soup

This post is sponsored by Beef. It’s What’s for Dinner. All opinions are my own. Thank you for supporting The Daley Plate and Beef farmers and ranchers!

Here’s an easy soup recipe for the start of Fall, using late summer tomatoes, zucchini, the last basil stragglers on the vines outside, and Ground Beef with butternut squash for heartiness. I’ve heard people here in America call this kind of soup “Hamburger Soup” over the years, and I always wondered why, because it certainly doesn’t taste anything like a hamburger :) Later I learned that hamburger is another name for Ground Beef. Silly me. 

This is my version of beef and vegetable soup, with a few special touches here and there. Harissa, a North African chili paste, gives the soup a little heat, but you can substitute tomato paste in equal amounts if desired. I had fresh tomatoes ripening and basil in the garden here at home, but they can also be replaced with a can of tomatoes and Italian seasoning from the pantry. The soup is so customizable so replace ingredients with what you have on hand (I’ve listed options in the recipe), and give your loved ones the nutrition that they need any time of year.  Sometimes to balance the soup out at the end, I add a touch of honey - This is very optional, but I do feel that it does a lot to balance out the acidity of the tomatoes. 

I’ve included both a stovetop and slow cooker method below for those who like to have options, so please enjoy and let me know what you think in the comments! For more fall-forward recipes with Beef, visit www.beefitswhatsfordinner.com - Lots of great inspiration and tested recipes, plus information on nutrition. When it comes to fall recipes, nothing does it quite like Beef for us. Rich with iron and essential minerals, it leaves my family and I feeling great and nourished like no other. 

Beef and Vegetable Soup
Prep Time | 10 minutes | Cook Time: 30 to 35 minutes (Stove) and up to 9 hours (Slow Cooker) | Serves: 8

Ingredients:

1 pound Ground Beef (I like ground Sirloin)
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
1 rib celery, chopped
4 garlic cloves, minced
1 tablespoon mild harissa paste, plus more to taste
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups chopped fresh tomatoes (or 1 14-ounce can of tomatoes)
2 cups peeled cubed butternut squash (or sweet potato)
2 cups chopped zucchini (or cauliflower, or broccoli)
Parmesan rind (optional)
1/4 cup chopped fresh basil (or 1 teaspoon Italian seasoning)
8 cups beef broth
4 cups chopped kale

Stovetop Method:

Heat the olive oil in a large Dutch oven over medium heat. When the oil sizzles, add the onion and celery, and stir until the onions are golden brown and soft, 8 to 10 minutes. If the pot starts to look too dry, add a few tablespoons of water and continue stirring, repeating once or twice if necessary. 

Add the beef, garlic, harissa paste, smoked paprika, salt, and pepper, and cook, stirring occasionally, until the beef is browned, and the spices are fragrant, 5 to 6 minutes. Add the tomatoes, squash, zucchini, Parmesan rind (if using), basil, and beef broth. Bring to a boil, then cover with a lid and cook, stirring occasionally, until the flavors have melded, and the vegetables are very tender. 

Remove the Parmesan rind, if using, and stir in the kale. Cook for another 2 to 3 minutes until the kale is wilted and serve. 

Slow-Cooker Method:

In a large skillet over medium heat, heat the olive oil. Once hot, add the onion, celery, Ground Beef, and garlic. Cook and stir until the ground beef is no longer pink.

Transfer the ground beef mixture into a large slow cooker. Add all remaining ingredients, except for the kale. Cook on low for 8 to 9 hours or on high for 5 to 6 hours. When there is about 30 minutes of cooking time remaining, stir in the kale. Taste and season as desired before removing the Parmesan rind, if using, and serving. 

Ribeye Steak with Pecan Blue Cheese Compound Butter

This post was written by The Daley Plate on behalf of the American Pecan Council but all opinions are my own. Thank you for supporting me, and the American Pecan Industry!

Who doesn’t love a big, juicy steak? My husband DJ and I have a long-standing tradition of sharing one every Wednesday while discussing our weekly goals as a family. Now that the holiday season is upon us, we are sticking to what we love, but making it a little more special with the addition of American Pecans. Since it’s only the two of us, making a huge standing rib roast doesn’t make sense and we love the crunch of a seared steak anyways. The pecan and blue cheese compound butter adds more flavor, texture and crunch on top of that! If you’d like a fuss-free way to enjoy a meal this December, especially one that everyone will love, I hope you give this recipe a try! It’s great with any cut of beef so feel free to serve it with your prime rib or even filet. 

Why Pecans?

To be honest when I first moved to the states I had no idea that pecans were the only tree nut native to America. We used to purchase them in bags at the store for mom’s holiday dishes, but were completely oblivious about their origin and nutritional benefits. Discovering that we had a mighty pecan tree in the yard saw me trying to incorporate them into as many recipes as possible on a year-round basis, but I still didn’t know as much about them. Here are some of the most interesting facts about American Pecans:

• Fossils of pecan seeds have been found near the banks of the Rio Grande, dating back as far as 6100 B.C. 

• Wild pecans were a staple in the diets of Native Americans, who originally referred to them as pecanes and relied on their nourishing kernels as a major food source in the fall months. They also created what could be considered the original nut milk called powcohicora by fermenting pecan powder into a drink.

• Native Americans first foraged wild pecans and then began planting them for trade with European explorers.

• Pecans are one of the few indigenous plants to have evolved into a highly coveted and internationally traded crop, with American growers now producing over 80% of the world’s pecan supply.

• It takes nearly 10 years before a pecan tree is in full production of nuts! 

With such a rich history, I developed a deeper respect for pecans, as well as the pecan growers and shellers who make it possible for us to continue to enjoy them as part of our family meals. This is why it’s important to support the industry which consists of many American families that have passed down the craft of cultivating pecans for many generations. The American Pecans Website has a lot of useful information and recipes for adding pecans to both your holiday and everyday meals!

A few tips to help you perfect this meal:

Fresh pecans have a light, tawny hue so look for those in store. 

Use a good quality butter and blue cheese, or even a tangy goat cheese if you prefer!

The pecan blue cheese and herb compound butter can be made up to a month before and kept in the freezer until ready to use.

In my opinion, steak needs to be removed from the refrigerator at least 30 minutes prior to cooking for best results.

Ribeye Steak with Pecan Blue Cheese & Herb Compound Butter
Prep Time: 15 minutes | Cook Time: 10-20 minutes | Serves: 4

Ingredients:
Pecan Compound Butter:
1 stick (125g) salted butter, chilled but not hard
1/4 cup raw pecan halves
1/4 cup crumbled mild blue cheese
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh parsley
1/2 tablespoon black pepper
1 ribeye steak per person
kosher salt and cracked black pepper
olive oil
1-2 tablespoons butter
fresh thyme sprigs

To serve: fresh watercress, raw pecan halves, sliced red grapes and blue cheese in your desired amounts.

Special Equipment: Food processor, cast iron skillet, meat thermometer

Method:
Place butter, raw pecan halves, blue cheese, thyme, parsley and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until combined, about 6-8 pulses. Using a spatula, carefully scrape butter out of bowl and onto a clean sheet of baking paper. Shape into a log and roll until sealed. Tie the ends or fold them over and refrigerate until ready to use.

Season steaks generously with salt and pepper. Heat a cast iron skillet to high and add olive oil. Sear for a few minutes per side. Use a meat thermometer to measure cooking temperatures. Ribeyes will be 135F for medium-rare, and 145F for medium depending on the thickness of your cuts. Add butter and thyme to the skillet, use a spoon to baste the steaks all over with the melted butter and herbs. Remove from heat and rest for 5 minutes while slicing the butter into discs, then plate and top with one tablespoon pecan blue cheese and herb compound butter per steak. Serve immediately with salad and vegetables of your choice. We love to enjoy it with this easy watercress, grape, pecan and blue cheese combination.

Roasted Sausage, Tomato and Peach Supper with Parmesan Spaghetti Squash Mash

Heya! Here’s a delicious and easy to prepare supper for the stone fruit lovers out there! I grew up eating peaches and apricots in savory dishes and love the flavor combination with salty meats like sausage or chicken. Peaches that are quite firm work best in this recipe because they hold up better during the roasting process, so save the very ripe peaches to eat instead and try to do the same if you can. Paired with in season cherry tomatoes, red onion, sweet Italian sausage and a few fresh herbs this recipe comes together very quickly in the oven or even on your grill.

I chose to serve it over my parmesan spaghetti squash mash for two reasons: It’s delicious, it’s lower in carbs than polenta but it has great texture and visual appeal. It’s relatively inexpensive and available year-round at most grocery stores. I first shared the simple parmesan spaghetti squash recipe in the caption under this post on Instagram and was so happy to hear how many people loved the idea. It came about randomly one day during my 6 month stint on keto mostly because cauliflower mash was getting boring. Unfortunately that post took off and in turn got reshared by hundreds of accounts looking to make a profit from my image and recipe, selling diet plans to unkowing people without any credit to me. I removed the recipe (It was too late at that point but still) and add it here to live on my blog as my creation.

Some pointers:

Prep and cook the spaghetti squash while the sausage is roasting in the oven so that everything is ready at the same time. I find the Instant Pot to be a lifesaver when it comes to making sure the squash is tender. You will either need a food processor or immersion blender to purée the squash, I prefer the latter because washing all the food processor parts feels like a waste of time to me :)

Roasted Sausage, Tomato and Peach Supper with Parmesan Spaghetti Squash Mash
Prep Time: 5-10 minutes | Cook Time: 25 minutes | Serves: 4

Ingredients:

19 -ounce package sweet basil Italian sausage links (substitue any sausage links of your choice)
1 medium red onion, sliced into wedges
2 tablespoons olive oil, divided
4 cups cherry tomatoes
2 large firm peaches, sliced into wedges
salt and cracked black pepper to taste
1/4 cup fresh oregano leaves
1/4 cup fresh basil leaves
Parmesan spaghetti squash mash (recipe follows)

Guidelines:

Preheat oven or grill to 400F (200 degrees Celsius)

Place sausage and onion on a sheet pan and toss with 1 tablespoon olive oil. Cook for 10 minutes then add cherry tomatoes and peaches, remaining olive oil and season to taste. Continue roasting for another 10-15 minutes until sausage is golden, tomatoes are bubbling and peaches soft. Remove from oven and sprinkle with herbs. Serve on top of Parmesan spaghetti squash mash or polenta.

Parmesan Spaghetti Squash Mash

1 large whole spaghetti squash
4 tablespoons butter
1/2 tablespoon garlic powder
1 cup finely grated Parmesan cheese
salt and pepper to taste
Optional to serve: butter, fresh chives

Place whole squash in the microwave and cook on high for 5 minutes. This makes them super easy to cut through.

Prepare your Instant Pot (A pot on the stove works as well but takes longer) by adding 2 cups of water to it, along with the steaming rack. Carefully remove from the microwave, use a long serrated knife to cut in half and place on steaming rack with the flesh side up. Do not remove the seeds before cooking, removing it afterwards is best to get the most flesh from the squash. We are steaming it so that we aren’t adding any more moisture to the squash, which will cause a watery mash.

Place the lid on and cook on high pressure for 15 minutes. Do a quick pressure release, remove lid and carefully remove seeds from squash using a spoon. Scoop the flesh into the bowl of a food processor fitted with the blade attachment. Add remaining ingredients and pulse until it reaches your desired consistency. Serve with more butter on top (Who doesn’t love a butter pool?) and freshly chopped chives.

Kimchi Fried Rice with Shiitake Mushrooms

When I think of my time in South Korea, the aroma of kimchi, perilla, sesame oil and steamed rice come to mind. I taught cooking to elementary level students there for six years, which brought so much joy and so much growth on a personal level. This recipe wouldn’t normally be called kimchi fried rice or “kimchi bokkeum bap”, instead the kids would playfully call it something like it “sseulegi bap” - Roughly translated to “mixed rice” or more bluntly, “trash rice.” Basically, rice fried with whatever you have on hand. It’s great because you cook everything in one pan and if you have leftover rice which is essential, it’s a breeze to throw together. I often serve it to friends and family who have never tried Korean flavors but are curious about it. They are more accepting of a dish like this as opposed to hitting them with heavily fermented dishes off the bat.

Top it with an egg to make it extra special.

Ingredients:
Serves 2

1 shallot, finely minced
4 cloves garlic, finely minced
1 teaspoon ginger paste
4 rashers uncured bacon, chopped (Use turkey bacon or omit completely if you prefer)
1 cup kimchi
1/2 cup kimchi juice (from the jar)
2 cups sliced golden oak shiitake mushrooms
4 cups day-old rice
1 cup lacinato kale or spinach, chopped
1 teaspoon toasted sesame seeds
1 teaspoon toasted sesame oil
Optional to serve: Dried and salted laver & olive oil fried eggs.

Guidelines:

Bring a large wok or skillet to medium heat. Add shallot, garlic, ginger, bacon and kimchi all at once and sauté for 5 minutes until bacon fat has rendered and shallots are translucent. The kimchi would’ve crisped up a little around the edges because of the bacon fat - Wait until this stage for maximum flavor.

Deglaze the pan with kimchi juice, scraping off any crispy bits stuck at the bottom of of pan. Adjust heat to medium-high then add rice and mushrooms. Cook for 5-8 minutes until rice takes on some color and dries up a little. Then add kale or spinach (any greens will do), sesame seeds and finish with sesame oil. Season to taste and serve.

Shrimp Stewed with Tomato, Okra & Bacon

This easy shrimp dinnner with okra and tomatoes was inspired by Shrimp Creole, a popular dish in New Orleans. It has Spanish and French origins but has been adapted over the years with influence from Africa and beyond. My husband DJ grew up in New Orleans and has such a love for Creole and Cajun cooking, so I occasionally attempt. I never liked okra because as you well know, it can be slimy. In applications like stews or braises that very aspect can help thicken the sauce without the need for additional thickeners or carbohydrates. Reduce the sauce as much or little as you’d like until you’ve reached the desired consistency.

Ingredients:
Serves 4

4 strips uncured bacon, chopped
1 cup vidalia onion, finely minced
1/2 cup celery, finely diced
1/2 cup green bell pepper, finely diced
2 teaspoons fresh garlic paste
2 cups pureed tomatoes (I love using Raos sauce for this, even though it’s marinara the flavor is great and it’s keto friendly because of low sugar content)
1 cup sliced okra (frozen or fresh)
1-2 cups seafood or vegetable stock
1 teaspoon Creole seasoning
1 teaspoon smoked paprika
1 lb raw, peeled and deveined shrimp
1 dash hot sauce
Optional garnish: 1/2 cup chopped chives or green onion
Not so optional: Fresh lemon juice to squeeze over before serving

Method:

Heat a large heavy pot over medium heat. Add bacon, sauté for 5 minutes until cooked through and rendered. Pour off some of the oil then add onion, celery, bell pepper and garlic paste. Cook until softened, about 5 minutes.

Add tomatoes, okra, stock, seasoning and paprika then simmer for 15-20 minutes until flavors meld and liquid is slightly reduced. The okra would have thickened the sauce slightly. Add shrimp and cook for 4-5 minutes until they are pink and cooked through. Remove from heat, add hot sauce and chives.

Serve over rice, cauliflower mash or enjoy as is.

Ravioli with Peas, Prosciutto and Burrata

There are days when extra time to make something from scratch is possible, and other days… when grabbing something premade and turning it into your own creation is the only way. I have mentioned before that I’m more of a 80% homemade 20% premade kind of girl anyways. Just keeping it real. This recipe is easy enough to throw together on a weeknight, but looks really fancy. I love peas but any vegetable of your choice could bring a touch of green and freshness here. Watercress was in season and the bitter peppery taste really went well with the black pepper and otherwise creamy flavors in this pasta dish. I’m thinking that arugula would be a great alternative should you not be able to find watercress. Side note: I used one pan to make everything to spare myself from doing too many dishes, but it’s not necessary.

Ingredients:
(Serves 2-4)

1 10oz bag fresh spinach & ricotta ravioli (I love this brand)
2 cups frozen peas
1 teaspoon olive oil
4 slices prosciutto
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons freshly chopped chives
1 teaspoon crushed black pepper
2 4oz burrata cheese
zest and juice of 1 small lemon
1 cup fresh watercress

Guidelines:

Bring a large saucepan of salted water to a simmer over medium-high heat. Add ravioli and peas, then gently stir to separate any ravioli that might be stuck together. Lower heat to medium and drain ravioli after exactly 4 minutes, discarding the pasta water. Or I could just say “Parboil ravioli and peas for 4 minutes, drain using a colander, and set aside.”

Place saucepan back on the heat. Add olive oil and lay prosciutto slices flat in the pan, cook for 1-2 minutes until crisp, remove from pan and set aside. It will crisp up more as it cools - A plate lined with paper towel is great to absorb any extra oil.

Add butter, garlic and parboiled pasta with peas to the saucepan. It will have that crispy prosciutto flavored oil in it - A great thing. Season everything with black pepper and chives, then sauté until lightly toasted in places - 5 minutes. Try not to stir too much so that the ravioli gets a good chance to get crispy. I did not add any salt to this because the prosciutto provides enough for us.

Remove from heat and divide pasta amongst serving dishes, followed by burrata which you just gently break apart and layer on top, followed by lemon juice and zest, then crumbled prosciutto and watercress.

Serve immediately :)

Keto Chicken Parmesan with Fresh Tomato Slices

This post is sponsored by Belgioioso and FeedFeed.

Where does the time go my dear? My mother used to say that at the end of every single Summer. We had spent the warmest days of the year enjoying lengthy outdoor dinners, eating fruit harvested just a mile away and listening to crickets awake after their slumber. We held on to what Summer brought for as long as we could until it was time to polish our school shoes, put up the outdoor seating and prepare as all routine returned back to normal once again. Aaah, Summer is always a dream, isn't it? To this day, I spend the last week of August gathering as much Summer produce as I can to preserve and cook with. 

I recently made the decision to try following a Keto diet and have since been coming up with ways to enjoy my favorite Summer recipes, minus the carbs. Thankfully, cheese (Fresh Mozzarella in particular) is a very popular and beloved ingredient in the ketogenic way of eating. The cream of the crop in terms of mozzarella for me is the line of BelGioioso Fresh Mozzarella.  You all know (If you've known me for a while) that delicious cheese is my kryptonite :)

BelGioioso as a company was started in 1979 when founder Errico Auricchio moved to Wisconsin from Italy with his family and started making the cheese he grew up eating. The company grew and now offers over 25 varieties of specialty cheese to the U.S market and counting. I love family companies so much, tradition and recipes passed down from one generation to the next - What a legacy to leave and what a way to continue the traditions of one's home country. As an immigrant to this country myself it really resonates with me. Heritage is everything and it shows in their products - I've always found their cheese to be so fresh and truly, you can taste the love. That's exactly how I feel about simple food prepared with intention. It doesn't have to be complex to be delicious, and it doesn't have to take a long time to prepare. This recipe is perfect for those weeknights where you're short on time and uses up some of those Summer tomatoes you still have on the counter :) I did not include a recipe for marinara because we all have our favorite, jarred keto-friendly marinara works perfectly here. Else, roast some tomatoes and garlic then blend it with some olive oil.  I used one of BelGioioso’s freshly sliced cheese logs, which I always have on hand to save time. They are wonderful marinated and eaten as is or used in caprese salads, sandwiches and so on. But you already knew that!

Click here for official giveaway rules on how you could win a BelGioioso Cheese prize box and some awesome Le Creuset pieces, perfect for your next gathering!

Ingredients:
Serves 4

1 BelGioioso Freshly Sliced Mozzarella Cheese Log
1 tablespoon fresh oregano
1 tablespoon dried basil
1 teaspoon red pepper flakes
½  cup olive oil, divided
½ cup fine almond flour
½ cup BelGioioso Freshly Grated Parmesan Cheese
2 large chicken breasts, split in half lengthways
1 tablespoon kosher salt
1 teaspoon crushed black pepper
1 egg, beaten
2 cups marinara
2 campari or other tomatoes, sliced
Optional garnish: Fresh oregano, basil and cracked black pepper

Method:

Preheat oven to Broil.

Season BelGioioso Fresh Mozzarella with oregano, basil and red pepper flakes and drizzle with ¼ cup olive oil. Set aside to marinate.

Heat a large ovenproof skillet to medium-high and add remaining olive oil. In a shallow bowl, whisk almond flour and BelGioioso Grated Parmesan with a fork to combine. Season chicken on both sides with salt and pepper, then dip in beaten egg mixture and dredge with almond flour cheese mixture.

Shallow fry for 2-3 minutes per side and remove chicken. Add marinara (I love making my own and freezing, then using in dishes like this) to skillet and place the chicken on top, followed by the marinated BelGioioso Fresh Mozzarella slices. The reason why I do this instead of the traditional method of pouring the sauce on top is because I like to keep the top crispy. Please change this up if you’d like.

Broil for 5 minutes in the oven until the cheese is melted and bubbling and chicken registers 165F when using a thermometer. Remove skillet from oven and top with fresh tomato slices, followed by fresh oregano and cracked pepper. Serve immediately - Delicious on top of zucchini noodles! Keep scrolling for a few step-by-step images.

When dredging the chicken, sometimes I omit the egg and it works very well. A great way to reduce some of the calories.

This post is sponsored by BelGioioso and FeedFeed but all opinions are my own, thank you for supporting the brands that support The Daley Plate.

Honey Garlic Gochujang Chicken with Cabbage

Gochujang is one of those condiments that will forever have a place in my fridge. I first experienced that earthy spice in 2005 as part of a traditional South Korean dish called "Dalkgalbi" - Chicken and cabbage cooked on a hot plate with rice cake and a fiery mix containing mostly garlic and gochujang.  Since it was during my first year in South Korea, my untrained palate rejected the meal and that in turn offended my hosts. Ever wish you could go back in time and redo a certain event? Ever write a blog post at two in the morning and suddenly recall all the cultural mishaps you've had during the last 10 years? No? Moving on.

Succulence. 

Dalkgalbi grew on me and later became my absolute favorite thing to eat during that stint in South Korea. It was the ultimate dinner to enjoy with friends after a night out, soju in hand (a Korean spirit made from rice or sweet potatoes). The combination of chicken, gochujang and garlic with cabbage stuck with me and inspired this healthy recipe. Earthy gochujang, honey and what seems like a ridiculous amount of garlic come together to form a beautifully sweet spicy sauce. In my opnion, white meat cuts like chicken breast pairs very well with punchy sauces to amp up the flavor levels. I usually purchase whole chickens and then prep them myself, using dark meat for things like stew or roasting, and white meat (breasts) for quicker preparations. The trick with white meat is to season it very well and allow it to sit in the fridge uncovered overnight. This method will ensure that the meat is seasoned all the way through, keep it juicy and dry out the skin so that you can achieve that perfect crispy sear.

Ingredients:

2 chicken breasts, skin on
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons grapeseed oil
6 cloves garlic, finely diced
1 tablespoon gochujang
4 tablespoons honey
1 tablespoon sesame seeds

Method:

Preheat oven to 350F/180C. 

Place chicken on a plate and season on both sides with salt, pepper, garlic and onion powder. Place on the lowest shelf in your fridge, uncovered for at least 6 hours. Remove from fridge and bring a skillet up to medium-high heat. Add grapeseed oil and place chicken in pan skin side down first. Do not move the chicken at all for at least 3-5 minutes so that you get a crispy golden skin, after which you will flip it over and cook for an additional 3 minutes, then transfer to an oven-proof dish and into the oven for 8-10 minutes or until the internal temperature reaches 165F.  

While the chicken is in the oven, prepare your sauce by adding the minced garlic to the pan in which the chicken cooked. You should still have some of the pan juices and oil in there, which will provide delicious flavor. Sauté garlic for 1-2 minutes only - You don't want it to soften too much. Add gochujang paste and honey, stirring until combined. Simmer for 5 minutes and remove chicken from oven. Place chicken and any juices right back into the pan with the gochujang sauce, flip to coat and serve with cabbage (Recipe follows)

Basic Sauteéd Cabbage

Homegrown cabbage - Not by me, by my local organic farmer. 

I am super into cabbage, old-fashioned as it may be. Though cabbage really benefits from cooking for longer periods of time, my preferred way to enjoy it is simply sautéed to preserve it's integrity. Use any kind of cabbage or cruciferous vegetable of your choice. 

Ingredients:

1 tablespoon neutral oil
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper (cabbage loves black pepper!)
8 cups roughly chopped cabbage
Optional: 1 pinch nutmeg powder (brings out the flavor)

Method:

Heat a large pan to medium then add oil, butter, salt and pepper. Swirl to combine and add chopped cabbage. Use tongs to move cabbage around in the pan, coating it with the butter mixture then leave it be. Allow the cabbage at the bottom of the pan to toast a little (golden edges, not dark brown) - This will make all the difference in flavor. Stir, add a splash (2 tablespoons) water, then place a lid on the pan and cook until the toughest parts are less chewy (5 minutes).