I have to admit: I’m a sucker for one-pot/one-skillet recipes, especially if they’re tasty and at least moderately healthy. (I am more of a sucker for these things right now, since my kitchen only has a single saucepan and two iron skillets. Moving from Alaska → Virginia → Pennsylvania is complicated.)
This recipe contains a lot of meat, but it has even more vegetables (by volume, not by mass :)). 14 ounces of shredded cabbage is between 5 and 8 cups. So I’d feel OK about it even if I weren’t currently (temporarily) grain-free. If you’re not grain-free, you could definitely break this into more servings, and serve with rice; I think it would be really good that way. I’m also considering experimenting with chicken instead of beef, for this; I think the cabbage flavor won’t compliment it as well, but it seems worth a try.
- 1 pound lean ground beef
- 14 ounces shredded cabbage (coleslaw mix would also be good!)
- 4-5 teaspoons (1.5 Tbsp) toasted sesame oil (less for less cabbage, more for more cabbage)
- 2 minced garlic cloves (or 1 tsp minced garlic from a jar)
- 1/4-1/2 teaspoon sweetener of choice (I used half a packet of Splenda, last time)
- 1/4 teaspoon onion powder
- 1/2 teaspoon ginger paste (I use a very generous half teaspoon)
- 1 teaspoon apple cider vinegar (or whatever vinegar you’ve got; white and rice vinegar both work, too)
- 2 tablespoons soy sauce (I use tamari)
- 1/2 teaspoon hot sauce (Frank’s is my go-to)
Brown, drain, and rinse the ground beef in a colander. You can mix up the sauce while the meat cooks. Using the same skillet, heat up the sesame oil*, and sauté the garlic and cabbage. The recipe I started with for this said “until desired tenderness,” so, for illustration, here’s what the cabbage looks like when I add the sauce and beef. Stir in the sauce, and add the beef. Heat it all up (and I let it cook for another minute or three, to let the vinegar boil off ;)), and then serve! This makes two really generous servings.
If you use sugar and break this into only two servings (and assuming you don’t bother draining the beef, because recipe calculators don’t know about things like that), each serving is 496 calories, 27 grams of fat, 13.8g carbohydrate, 4.8g fiber, 1 g sugar, 52.1 g protein. If you break it into three servings (same deal), it’s 331 calories, 18 g fat, 9.2 g carbohydrate, and 34.7 protein. Either way, it has tons of vitamin C and a fair bit of calcium, folate, manganese, and vitamin B6.
It’s also delicious enough that I make it once every couple of weeks. :)
* It was in the fairly recent past that I learned how to tell when oil was hot enough. It “shimmers” (thanks to Brian Geiger, for the term!), like so: