Recipe: $7.55 | Per Serving: $1.28 | Yield: 6
These easy one-pan meals are how I get through my week. After my time in Japan, I developed a new appreciation for cabbage of various types. Usually I prefer Japanese Napa cabbage, but now that we’re back in the states, I’ve been using regular ol’ green cabbage and it’s been awesome.
This recipe is one of the super simple ways I’ve learned to use one of the world’s cheapest vegetables. With a little love in the form of ginger and soy sauce, a few simple ingredients become an easy and delicious dinner. Zac & I both loved this one, and it is easily added to the list because it’s:
a) super simple
b) super affordable
c) super delicious
My favorite way to eat this is with a little brown rice and just a dash of Sriracha for extra heat. You might also want to top it with a fried egg because eggs 4 life. 🍳 When I first made this dish, I’d experimented with a few other fancier recipes that weekend, and this one totally stole the show. It’s one of those perfect one-pan wonders, like 4-Ingredient Coconut Chickpeas with Tomatoes and Kale. A few flavorful ingredients and a meal well done.
Paleo: replace the soy sauce with Coconut Aminos (or even gluten-free Tamari if you’re not that strict), and you’re good to go.
Vegetarian: I would assume that the cabbage without the beef would still be delicious, and you could pair it with your favorite protein source, like tofu or tempeh.
- 1 pound ground beef
- ¼ teaspoon salt
- ½ medium onion
- 3 cloves garlic, minced
- 3 Tablespoons freshly minced ginger
- 1 head green cabbage (about 12 cups shredded)
- 2 Tablespoons soy sauce
- ¼ teaspoon red pepper flakes
- In a large pan, season the beef with a little salt and brown on all sides. Add the onions and sauté about 5 minutes.
- Add the minced garlic and ginger and cook for another 30 seconds, then add the cabbage, soy sauce, and red pepper flakes.
- Stir fry until cabbage is wilted and soft.
- Serve as is or with brown rice. Enjoy!