2 Swiss Steaks (about 2 lbs)
2.5 cups red sauce (from a jar or homemade, just make sure it’s gluten free and paleo friendly)
1 can artichoke hearts, quartered
4 cloves garlic, mincedS&P
Garlic Powder
2 T Coconut Oil
Cabbage, shredded
Season meat with salt, pepper, and garlic; in a skillet (we love our cast iron) with 1 T coconut oil heated sauté until brown on both sides. Place meat into Crockpot and top with sauce, artichoke hearts, and garlic. Cook for 6-8 hours. Then take the meat out of the Crockpot and let rest before pulling apart and putting back in sauce, where it will cook for another hour to let all the flavors blend.
Heat 1 T coconut oil in large pan and add shredded cabbage seasoned with salt, pepper, and garlic powder.