Wednesday, October 29, 2014

Surviving the Storehouse: Beef and Cabbage Stir-fry

Ah, cabbage.  It's cheap, it's filling, it's... bitter.  Can't handle it raw? Try this recipe!

Bonus? It's a great way to stretch that meat a little further.

Beef and Cabbage Stir-fry

1 lb ground beef
1 onion, sliced or chopped
1 head green cabbage, sliced or chopped
Salt and pepper
1 Tbsp oregano, basil, or thyme

Cooked rice

Brown ground beef in large skillet.  Add onion, and stir around a bit.  Add cabbage a large handful at a time, waiting for it to wilt before you add more.  Season each layer, and gently turn it over as best you can.  The heat from the bottom layers will help wilt your cabbage.  It's done when your cabbage is wilted to your preference, whether you like it "al dente" or super soft.  Serve over hot rice. Also scrumptious with sour cream.

Bon appetit!

1 comment:

AZSongbird said...

I was afraid when I read, "stir fry," that there might be oil and very-high heat involved. Those are not good--for anyone. To my surprise and delight, however, there is no oil involved, only whatever fat that may be rendered from the ground beef! Sounds very tasty. I will try this at my first opportunity.


M. M.