Dirty Filthy Cabbage with Ground Beef

Ingredients

• 1 green cabbage (small; chopped into bite-size pieces)
• 1 lb lean ground beef
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 1 onion (medium; diced)
• 1 tbsp olive oil
• salt (to taste)
• black pepper (to taste)
• water (a splash, only if the pan looks dry)

Steps

1. 1

   Chop the cabbage into bite-size pieces and dice the red bell pepper, green bell pepper, and onion before heating the pan. Keep the cabbage separate so it can be added in batches.

2. 2

   Heat the olive oil in a large, deep skillet over medium-high heat.

3. 3

   Add the ground beef. Break it into crumbles and cook for 6–8 minutes, until browned. Check with a food thermometer that it reaches 160°F (71°C). Spoon off excess fat if needed.

4. 4

   Add the diced red and green bell peppers and onion. Cook for 4–5 minutes, stirring often, until the onion is soft and the peppers still hold their shape.

5. 5

   Add the chopped cabbage in two or three batches, tossing each addition with the beef mixture so it begins to wilt and is easier to stir.

6. 6

   Cover the skillet and cook over medium heat for 7–10 minutes, stirring once or twice, until the cabbage is tender but not mushy. If the pan looks dry, add a splash of water.

7. 7

   Season with salt and black pepper to taste.

8. 8

   If desired, cook uncovered for 1–2 minutes to reduce some of the pan juices. Serve warm.

9. 9

   For leftovers, reheat only the portion you plan to eat in a skillet over medium heat with a splash of water, stirring until hot throughout. Reheated leftovers should reach 165°F (74°C).

Notes

The source recommends a wide, deep skillet with a lid. Leftovers can be reheated as described in the final step; reheating only the portion to be eaten helps preserve the cabbage's texture. Cabbage and produce weights are estimates for typical small/medium items.

Nutrition per serving

• main
• one-pan
• skillet
• weeknight dinner
• gluten-free
• high-protein