Southwest Beef and Cabbage Saute
Prep: 10 minutes
Cabbage is a vegetable that is often overlooked, but is used in many popular side dishes such as coleslaw, sauerkraut and kimchi. With this recipe, it plays a starring role.
"Packed with nutrients and low in calories, cabbage is rich in vitamin C and K, high in fiber and contains antioxidants" says Robyn Rohrig, R.D.-N at Carilion Wellness Roanoke. "It's closely related to broccoli, cauliflower and Brussels sprouts."
To spice up this dish, you can add crumbled feta, pickled jalepenos and scallions. For extra flavor, replace the canned diced tomatoes with fire roasted tomatoes!
1 tablespoon olive oil
3/4 pound ground beef, lean
2 cloves garlic, finely chopped
1 tablespoon chili powder
1/2 teaspoon kosher salt
14 ounces canned diced tomatoes, low-sodium
1 cup of corn, canned (drained) or frozen
1/2 head of cabbage, cored and shredded
Hot sauce, add as desired
- Heat oil in large skillet over medium heat.
- Add ground beef, garlic, chili powder and salt. Cook, stirring and breaking up the beef with a wooden spoon, until it browns. Set aside.
- Lower heat to medium and add tomatoes and corn. Saute until most of the liquid is evaporated.
- Add shredded cabbage and saute for a few minutes more, until the cabbage is crisp-tender.
- Top with hot sauce and serve.