Nope, it’s not click-bait. If your New Year’s Resolutions include both eating healthier AND being budget conscious, I’ve got a dinner for you. I have prepared this for my family multiple times and every time it is GONE.
This dinner is a one-pot wonder. It’s also low carb. AND gluten free. AND it only takes 30 minutes to prepare – I promise! The most time consuming thing about this recipe is shredding the cabbage.
I call it Beef & Cabbage. But it’s real name is “Simmered Cabbage with Beef, Shan Style.” I found this in a Cooking Light magazine about two years ago and gave it a try. Since then, I’ve updated the recipe just a tad to fit our own tastes – so the recipe below is how I cook it. Here’s a link to the original recipe if you’re interested in seeing that.
Budget-wise, this dinner is well under the $10 mark. Last time I went to the Kroger, cabbage was $.50 per head, and ground beef was around $5.99. And since you really only need 1/2 of it, you can cook this again next week! Or, just double-up the recipe and have it for lunch for a couple of days.
This recipe is scaleable also. It almost perfectly feeds our family of 4 with little to no leftovers. But if you’re feeding 5 or 6, just increase the beef by 1/4 lb. and chop some extra cabbage.
Beef & Cabbage – My Way
- 2 tablespoons peanut oil
- 1 cup vertically sliced shallots
- 1 teaspoon turmeric
- 1/2 pound ground sirloin (or really whatever ground beef you choose to buy – get something at or over 85%)
- 4 cups shredded cabbage (about 1/2 a good sized head)
- 2 plum tomatoes chopped
Heat a Dutch oven over medium heat. Add peanut oil to pan, and swirl to coat. Add shallots and turmeric; cook for 3 minutes or until shallots are tender, stirring frequently. Add beef; cook for 2 minutes or until the beef begins to brown. Add cabbage and tomato; toss well to combine. Reduce heat to medium-low; cover and cook for 15 minutes or until cabbage wilts, stirring occasionally. When the cabbage is cooked to your liking, serve hot.