BBQ BEEF AND CABBAGE
My name is Beth, and sometimes I indulge in bizarre things. If the past ten years of blogging taught me anything, it’s the fact that an astonishing amount of you also love eating weird foods since experimentation at the kitchen table can lead to some exciting flavors! So this somewhat unusual BBQ Beef and Cabbage concoction is a must for all the recipes that are a bit risky. I hope you will find it as incredibly satisfying as I enjoyed it!
This delicious skillet meal begins with my favorite combination of cabbage and beef. It’s then topped with my BBQ-style sauce’s sweet and tangy flavor and finishes with creamy cheese and fresh green onions. It combines beef, Cabbage Stir Fry slo,ppy Joes, and the “Monterey Chicken” Skillet. It’s not a “pretty” dish but delicious, nutritious, and packed with plenty of veggies. If you want to extend the meal, you can serve it with cooked rice.
P.S. When I was editing these pictures, the green onion began to resemble jalapeno. I scolded myself for not thinking about adding jalapeno while making the dish. A thinly cut jalapeno is a must for this dish! Additionally, this recipe is highly adaptable. If you plan to cook one pound of beef, there will be enough sauce.
INGREDIENTS
1 Tbsp New Windowolive oil ($0.16)
1/2 lb. ground beef that is lean ($2.65)
Small onion ($0.32)
One teaspoon one tsp smoked paprika ($0.10)
14 tsp NEW WINDOWSgarlic powder ($0.02)
3/4 tsp salt divided ($0.04)
4 to 6 cups of cabbage shredded (about 1 lb) ($0.60)
8 oz. Open New Windowstomato sauce ($0.47)
2 Tbsp New Windowapple cider vinegar ($0.06)
2 Tbsp New Windowbrown sugar ($0.08)
1 Tbsp New WindowWorcestershire sauce ($0.06)
1 tsp Dijon mustard ($0.03)
2 oz. Shredded cheddar ($0.50)
1 Green Onion, cut into slices ($0.10)
INSTRUCTIONS
Place the ground beef and olive oil in a pan and cook at medium temperature. Start breaking up the meat as it begins to brown.
Acut the onion into small pieces as the meat is cooking while it is browning; then, add the onion, paprika powder, garlic powder, and salt to the skillet and ground beef. Continue to cook at medium-low temperature until the onions become soft.
While the beef and onions are cooking, cut into small pieces. Once the onions have softened, add 1/4 cup water to the pan and stir to break down any bits of browned food from the pan’s surface. Then add the shredded cabbage and go until it is all combined. Cover the skillet and simmer for 5 minutes while stirring frequently until the cabbage has become wilted.
Add the vinegar, tomato sauce, Worcestershire sauce, brown sugar, and Dijon into the pan. Mix well and allow to simmer for a few minutes without a lid until the amount of liquid in the skillet has decreased to a lesser extent. The sauce should be tasted, and you can adjust the salt to taste if necessary. (I added 1/4 teaspoon).
Then, finish by topping the cabbage and beef with the cheddar shreds, covering the lid, and placing it back in the skillet for about 2 minutes to ensure the cheddar is melted. Serve with green onions sliced and serve.
