Kale'n'Cabbage Burger Top

Here’s a great low-carb, low-glycemic, keto-friendly summer meal for 1-2 people. It's quick and easy to put together and is a great source of magnesium, chlorophyll, essential fatty acids, fiber and high-quality protein.

Cabbage is a good source of sinigrin. Sinigrin is one of cabbage's sulfur-containing glucosinolates that has received special attention in cancer prevention research. The sinigrin in cabbage can be also converted into allyl-isothiocyanate, or AITC. This isothiocyanate compound has shown unique cancer preventive properties with respect to bladder cancer, colon cancer, and prostate cancer. It's also worth noting here that a second glucosinolate found in cabbage—glucobrassicin—can be converted into two cancer-protective compounds. These two compounds are indole-3-carbinol (or I3C, an isothiocyanate) and diindolylmethane (or DIM).

Salad Ingredients

  • 1/2 large leaf of organic kale
  • 1/4 chopped sweet onion
  • 1/2 large avocado
  • chunk of feta goat cheese
  • 2 T. raw pumpkin seeds
  • 1-2 cups of raw chopped coleslaw

Beef Patty

  • 1/4 lb. ground grass fed beef burger mixed with added egg and spices

Salad Dressing

  • 50 ml "extra virgin" olive oil
  • 25 ml Balsamic vinegar
  • 2 T. Mrs.Dash spices (sodium-free)

Preparation Directions

  • Add the salad ingredients into a large wooden bowl
  • Add salad dressing and mix well with tongs or bear claws
  • Cook the beef patty on a barbecue grill (inside or out) and top with a high quality cheddar (if desired)
  • Scoop out salad onto a large plate and crown with the beef patty. Wow!!! Delicious!!!

Bon Appetite!...TKH