Ground Beef and Cabbage Skillet Dinner

#meat #skilletdinner #cabbage

 

Serves 6

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Spices

1 teaspoon cumin 

1/2 teaspoon baharat spice

1/2 teaspoon coriander

1/4 teaspoon paprika 

Kosher salt

Freshly-ground black pepper

Stew

1 large onion
4 tablespoons olive oil  

2-3 garlic cloves, minced

1 pound ground beef

1 small green cabbage, cored and sliced thinly

3 carrots, grated

1 teaspoon white wine vinegar

2 scallions, white and green chopped

3 tablespoons chopped parsley 

 

1. Mix spices together. Set aside.

2. Peel and halve the onion. Finely chop one half and set it aside for the meat. Thinly slice the remaining half and reserve.

3. In a large heavy skillet with a lid, heat 2 tablespoons olive oil over medium-high heat. Add chopped onion and sauté for about 3-5 minutes, stirring occasionally, until translucent and fragrant. Add garlic and cook another minute.

4. Add ground beef and break up with wooden spoon. Stir until browned, about 8-10 minutes. Drain excess water or fat, then season with half of the spices. Transfer the cooked meat to a plate and set aside.

5. Sauté the vegetables.  Heat 2 tablespoons olive oil over medium-high heat. Add sliced onion, cabbage, carrots, and the remaining spice. Toss to coat.

6. Cover pan for 4- 5 minutes to help the cabbage steam. Uncover and continue cooking, stirring occasionally, until vegetables are tender and cabbage is caramelized in spots, about 15 minutes.

7. Return browned beef to pan and toss to combine with vegetables. Cook for 1-2 minutes, until meat is warmed through. Stir in vinegar, scallions and parsley. Taste and adjust seasoning.

 

Expandthetable suggestions

Vegan: Omit beef. Drain and rinse one can chickpeas. Add to cooked vegetables and mix.
Add other veggies: Sliced bell peppers, 1 chopped zucchini, 1 chopped carrot, chopped potatoes white or sweet, peeled and chopped rutabaga, chopped leeks, corn off cob, and other favorite veggies

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