Beef and Cabbage Slop

This is a variation on the Silverhydra meat slop. It's intended as a large batch of muscle fuel for those who work out a lot, especially weightlifters. You can double the quantities if you have a very large pot. The red cabbage can be substituted with white, you can add or substitute the other vegetables as you like and adjust the spiciness to your own taste.

• Ready In: 1 hr 20 mins
• Serves: 6-7

Ingredients

• 1  medium red cabbage
• 250  g lean ground beef (7% fat)
• 300  g lean beef (5% fat)
• 1  zucchini
• 1  green pepper
• 1  red pepper
• 800  g tomatoes (canned)
•  salt
• 1  teaspoon black pepper
• 1  teaspoon  red pepper
• 1  teaspoon cayenne pepper (optional) or 1  teaspoon chili powder (optional)
• 2  teaspoons turmeric or 2  teaspoons curry powder

Directions

1. Shred the cabbage.
2. Combine the cabbage with the chopped tomatoes in a large pot over medium heat.
3. Separately, brown the beef in a non-stick pan.
4. Add beef, other vegetables and spices.
5. Cover and cook for 60 minutes or until it's done.