One-pot dishes are the best, but sometimes it can be hard to figure out how you're going to get all the veggies, starches and meat into that one pan. The good news? When you make Southern ground beef and cabbage, as in the recipe below, you can get most of those. In addition, this cabbage is so filling, you won't even miss the starch.
A lot of people think they don't like cabbage, and I always tell them to give it another chance. If you've only had cabbage in coleslaw or other dishes where it doesn't lose its crunch, you may think you don't like cabbage. It transforms entirely, however, when it's been cooked down for as little as 10 minutes. It becomes tender and soft and is one of the most delicious things to eat. If you thought you didn't like cabbage before, this recipe offers the opportunity to give it a second chance.
Southern Ground Beef and Cabbage
4
10 minutes
20 minutes
30 minutes
1 tablespoon olive oil
1 pound ground beef
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon cumin
1 teaspoon salt, divided
Half of a 15-ounce can diced tomatoes, with half of the juice
3 tablespoons pickled jalapeño peppers, chopped
1 cup frozen corn
1/2 head green cabbage, shredded (about 5 cups)
2 green onions, sliced
Heat a skillet over medium heat. When hot, add oil and allow it to heat up as well.
Add the ground beef, garlic, chili powder, cumin and 1/2 teaspoon of salt. Cook, breaking up the beef as you do, until the beef is browned.
Add the diced tomatoes to the pan with the jalapeño peppers and the corn. Stir and cook for 2 minutes.
Add cabbage to the skillet, stir into the rest of the dish and cook for about 10 minutes, stirring often.
Cook until the cabbage is soft and tender, and season it with the remaining 1/2 teaspoon of salt.
Garnish with green onion slices just before serving.