Unleash the flavors of this Ground Beef and Cabbage skillet, a dish that captures the essence of Asian cuisine with its aromatic spices and savory sauce, all while offering the ease and speed needed for a weeknight dinner.
This meal, rich in textures and tastes, brings together tender beef, crisp cabbage, and vibrant veggies in a light yet deeply flavorful sauce, making it a surefire hit for any dinner table.
How to Prepare Ground Beef and Cabbage
- Heat Oil and Brown Beef: Start by heating ½ tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and ½ teaspoon of minced ginger, breaking the beef into smaller chunks with a spatula. Cook for about 5 minutes until the beef is mostly browned.
- Spice It Up: To the skillet, add 1 teaspoon each of garlic powder, onion powder, chili powder, ground black pepper, and 1 teaspoon of coconut sugar. Stir well to blend the spices with the beef, cooking for another minute to release the fragrances.
- Veggie Time: Incorporate ½ of a large sliced green cabbage, 1 thinly sliced red bell pepper, 1 cup of shredded carrots, and 3 chopped green onions into the skillet. Mix gently and cook over medium heat for 5-7 minutes, or until the vegetables have wilted slightly but still retain some crunch.
- Sauce and Vinegar: Add 3 tablespoons of coconut aminos to the skillet, tossing everything to ensure it’s well-coated, and cook for an additional 1-2 minutes. Finish by pouring in 1 tablespoon of apple cider vinegar, turn off the heat, and give the mixture a final stir to combine.
- Serve and Garnish: Dish out the skillet meal onto plates, sprinkling sesame seeds over the top as a garnish before serving.
Ground Beef and Cabbage
Ingredients
- 1/2 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1/2 teaspoon minced ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon coconut sugar
- 1/2 large head green cabbage sliced
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 3 green onions chopped
- 3 tablespoons coconut aminos or tamari/soy sauce
- 1 tablespoon apple cider vinegar
- sesame seeds for garnish
Instructions
- Starting with Oil: Place a large skillet on medium-high heat and pour in ½ tablespoon of extra virgin olive oil.
- Cook Beef and Ginger: Add 1 pound of ground beef and ½ teaspoon of minced ginger to the hot skillet. Break the meat apart and brown it for about 5 minutes.
- Add Spices for Flavor: Introduce 1 teaspoon of garlic powder, onion powder, chili powder, ground black pepper, and 1 teaspoon of coconut sugar into the skillet with the beef. Mix thoroughly and cook for an extra minute until it smells aromatic.
- Toss in Vegetables: Add the sliced green cabbage, red bell pepper slices, shredded carrots, and chopped green onions to the beef. Stir and cook over medium heat for 5-7 minutes until the vegetables are tender yet still crisp.
- Mix in Sauces: Pour 3 tablespoons of coconut aminos and 1 tablespoon of apple cider vinegar into the skillet. Stir everything together and cook for another 1-2 minutes.
- Final Touches: Turn off the heat and give the mixture one last stir. Serve the skillet meal sprinkled with sesame seeds as a garnish.
How to Store Ground Beef and Cabbage
To store leftover Ground Beef and Cabbage, allow the dish to cool to room temperature, then transfer it into an airtight container. It can be kept in the refrigerator for up to 3-4 days. When ready to eat, reheat the meal gently in a skillet over medium heat, adding a splash of water if necessary to keep it moist, or microwave it until heated through. For longer storage, freeze the cooled dish in a freezer-safe container for up to 2-3 months, thawing in the refrigerator before reheating.
