Ground beef and Cabbage
A simple dish that is sure to satisfy. Perfect for a chilly night or whenever you are in need of a healthier comfort food.
Servings: 6
Calories: 260kcal
Ingredients
- 3 cups cabbage shredded
- ½ medium white onion diced
- ½ tbsp ginger grated
- 2 tbsp extra light olive oil
- 1 lb ground beef
- 2 cloves garlic grated
- 1½ tsp Himalayan salt
- 1 tsp ground black pepper
- 1 tsp paprika optional
- ½ cup tomato sauce
- ½ tbsp honey
Instructions
- Heat oil in a skillet and add your diced onion and ginger and fry for a minute until fragrant.
- Add the shredded cabbage and stir to evenly coat with the oil, onions and ginger. Sprinkle a pinch of salt over the cabbage and cover to allow the cabbage to steam for 3-5 minutes.
- Once the cabbage has softened slightly make a "well" in the middle by pushing the cabbage to the sides of the pot and add the ground beef.
- Season the ground beef with garlic, salt, pepper and paprika (if using) and mix the spices in.
- Allow the beef to cook, being sure to turn it and break it up into beef crumbles as it cooks.
- When the beef is no longer pink, incorporate the cabbage into the meat.
- Stir in the tomato paste and honey to the ground beef and cabbage mixture. Cover and allow to simmer on low for 5 minutes.
- Adjust seasoning levels to suit your personal taste and turn off the heat. Cover and let rest for at least 10 minutes before serving.
- Top with chives and serve with brown rice or even with some slices of boiled and pan-fried potato.
Notes
- Though you can serve this dish right away, it's best to allow it to rest on the stove-top for at least 30 minutes to allow the flavors to really meld and come together.
- Store any leftovers in an airtight container for up to a week in the refrigerator or freeze for up to four months.