Dirty Cabbage
This dirty cabbage is a twist on dirty rice! One bite and you’ll understand why this simple dish deserves a spot in your dinner rotation.
Servings: 4
Equipment
- large skillet
Ingredients
- 1 lb ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 stalk celery, diced
- 2 Jalapeños, diced optional
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp chipotle powder
- 1 tsp Old Bay Seasoning
- ½ tsp each black pepper & salt
- 1½ cup beef broth
- 1 medium geen cabbage roughly chopped
- 1 Tbsp fresh parsley, chopped for garanish
Instructions
- Remove any damaged outer cabbage leaves and cut the cabbage into 1-inch-thick steaks or large wedges, keeping the core intact so they hold together a bit. Set this aside.
- In a large sauté pan brown the ground beef. Add the onion, jalapeño, celery and bell peppers, garlic on top and mix together. Next, add the seasoning and sauté until meat it cooked through.
- Next, add the roughly chopped cabbage, pour the broth over the top and cover the pan.
- Cook down until the cabbage is softened to your liking, about 10 -15 minutes. Serve and enjoy as is or over rice.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Calories: 384kcal | Carbohydrates: 21g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 472mg | Potassium: 926mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1853IU | Vitamin C: 124mg | Calcium: 144mg | Iron: 4mg