BBQ Beef & Cabbage

by Kensie Kimball

 

Ingredients

  • 1 Tbsp olive oil
  • ½ lb. lean ground beef
  • 1 small onion
  • 1 tsp smoked paprika
  • ¼ tsp garlic powder
  • ¾ tsp salt, divided
  • 4-6 cups shredded cabbage (about one pound)
  • 8 oz. tomato sauce
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 oz. shredded cheddar
  • 1 green onion, sliced

Instructions

  • Add the olive oil ground beef to a large skillet and cook over medium heat. Begin to break up the beef as it browns.
  • While the beef is browning, finely dice the onion. Add the onion, paprika, garlic powder, and salt to the skillet with the ground beef and continue to cook over medium heat until the onions are soft.
  • While the onions and beef are cooking, finely shred the cabbage. Once the onions are soft, add ¼ cup water to the skillet and stir to dissolve any browned bits off the bottom of the skillet. Add the shredded cabbage and stir to combine. Place a lid on the skillet and let simmer for about 5 minutes, stirring occasionally, until the cabbage has wilted. Add the tomato sauce, and Dijon to the skillet. Stir to combine and let simmer a few more minutes without the lid, or until the liquid in the skillet has reduced slightly. Taste the sauce and more salt if needed (I added ¼ tsp).
  • Finally, top the beef and cabbage with the shredded cheddar, place the lid back on the skillet for 1-2 minutes, or until the cheese has melted. Top with sliced green onions and serve.

 

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