Beefy Cabbage Skillet

Since the birth of my 3rd baby, I have been really trying to stick to a healthier way of eating. One that is more in line with how I ate when I had gestational diabetes. I make sure I’m eating a lot of protein, veggies, fiber, good fat and nuts. I do eat fruits and the occasional pasta dish or slice of bread, but overall I am far more mindful of what I eat. I am deathly afraid of developing full blown diabetes and what that would mean for me. I know it can happen regardless of what I do, but I’m going to try as hard as I can.

These past few months I have experimented with different veggies and have discovered a love for cabbage. As a kid I hated cabbage with a passion. The only ways I had ever eaten cabbage were store bought coleslaw (YUCK), boiled for St. Patrick’s day (YUCK) and simmered in that HORRIBLE fad diet soup from the 90’s.  Needless to say it took me by surprise when I started cooking it MY way and loving it.

The first way I cooked it was just by frying it up with some bacon drippings, onion, apple cider vinegar, chili flakes and house seasoning.  It was really good.  The entire family LOVED it.  I usually make it a couple of times a week as a filling side.  A couple of weeks ago, I tried making  a skillet dish with Kielbasa and cabbage.  It was good but a little on the greasy side.  Then I found a recipe for Amish One-Pan Ground Beef and Cabbage Skillet and it sounded like something I might like.  It looked a lot like the deconstructed cabbage roll dish I wanted to try so I figured I’d go for it.

It tasted almost like a spaghetti dish.  The kids went back for seconds, even the baby.  My husband actually had to force himself away from the table so he didn’t keep munching on it…yeah, it was that good!  You’ve really got to try this, especially if you think you don’t like cabbage LOL.  I have a few more cabbage recipes up my sleeve so be on the look out!

 

adapted from Smile Sandwich

• 2 lbs Ground Beef
• 3 lbs Green Cabbage, thinly sliced
• 1 medium to large Onion, thinly sliced
• 2 teaspoons Salt (you can decrease the amount of salt to your taste)
• 2 teaspoons House Seasoning
• 1/2 teaspoon Spicy Montreal Seasoning OR Red Chili Flakes
• 1 tablespoon Apple Cider Vinegar
• 2 Cups Tomato Sauce (I used sauce that I canned from my garden)
• 1 tablespoon Butter (optional but makes a nice addition)
• 2 cloves Garlic, grated or finely minced

Brown your meat in a large deep skillet.  Once cooked through, add your garlic, salt, house seasoning, chili flakes, sliced onion and butter.  Cook until onions start to turn translucent. Add in your tomato sauce and stir to combine.  Toss in your cabbage and vinegar.  Toss to coat the cabbage, cover and simmer for 10 minutes, check and stir occasionally.  Remove lid and simmer another 10-15 minutes,