Recipe Spotlight: Beef and Cabbage

During the month of March, cabbage is a popular vegetable that can be found on sale at the grocery store. Cabbage is closely related to broccoli, cauliflower and Brussels sprouts.  Cabbage is typically found in many salad mixes, but is also great in soups or roasted in the oven.  It is low-cost and can keep in the refrigerator for up to two weeks.

Adding one head of cabbage to one pound of ground beef can really stretch your food budget.  This recipe makes a healthy and satisfying meal.  Try adding other veggies you have on hand such as canned, diced tomatoes, chopped carrots, and onions.

Beef and Cabbage
Servings: 6

Ingredients:
1 whole green cabbage, cut into bite-size pieces and washed
1 medium onion, chopped
1 pound lean ground beef
Non-stick cooking spray
Garlic powder, salt and pepper
Optional: hot pepper flakes

Directions:
1.       Chop cabbage and onions. Set aside.
2.       In a large skillet, cook the ground beef on medium heat until browned.
3.       Drain the fat. Set beef aside.
4.       Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft.
5.       Add cabbage to the onions and cook until cabbage starts to brown.
6.       Stir the beef into the cabbage and onion mixture.
7.       Season with garlic powder, salt and/or pepper. Add hot pepper flakes to cabbage if you like it spicy.

Gather all of the ingredients.

Wash and chop cabbage and onions.  Set aside.

In a large skillet, cook the ground beef on medium heat until browned. Drain the fat from the beef and set aside.

Spray a separate pan with non-stick cooking spray.  Cook onions on medium heat until soft.

Add cabbage to the onions and cook until cabbage starts to brown.

Stir beef into the cabbage and onion mixture.   Season with garlic powder, salt and/or pepper.  Add hot pepper flakes to cabbage if desired.

Enjoy!

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© Eat Smart, Be Fit Maryland!Maira Gall