Adventures of a Wandering Homebody
One Skillet Cabbage and Beef
Confession–I’ve only come to love most vegetables in the past 10 or so years. Before I met my husband I was a peas and carrots and corn kinda gal.
As my hubby pushed his favorite veggies on me (asparagus, broccoli with cheese) I began to expand my horizons. I’ve been pretty adventurous since and I now enjoy green beans, squashes, cauliflower and my favorite, brussels sprouts. Cabbage has taken a while to win me over. But has it EVER.
It helps that it comes often in our CSA shares and so I’ve sort of been forced to find a way to love it. You’ll often find me slicing it into “steaks” and drizzling with oil to roast in the oven. Or just chopping it up with shallots, dressing with olive oil and roasting in the oven. Or making sauerkraut.
Or most often, making this One Skillet Cabbage and Beef meal that I just..can’t..stop…eating. Seriously, once a week I’m making it for dinner and then eating it for lunch the next day. The best way to describe it is that it’s like American Chop Suey (you remember that dish, yeah?) but without the pasta. The best thing about this recipe is that it is clean eating and 21 Day Fix approved. It’s got only a few ingredients and you don’t have to mess up the kitchen to make it. That’s a win, win, win.
One Skillet Beef and Cabbage (serves about 4)
1 lb ground beef
2 cloves garlic, choppped
1 med onion, chopped
1 big can diced tomatoes
5 cups green cabbage, chopped (about 1/2 large head)
Add olive oil to skillet and heat over medium. Add onion and garlic, cook until tender. Add beef, cook until browned. Add can tomatoes (undrained) and cabbage. Stir, cover and set to simmer for 25 minutes or until cabbage is tender. Season with pepper and tabasco and enjoy!
21 Day Fix container count: 1 Red, 3 Green per serving
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