I despise cabbage.
There, I said it. Sorry, not sorry! I’m just not a big fan. I’ve just always hated cabbage!
Eric loves cabbage. His grandmother used to serve cabbage with her Sunday afternoon meals, and he always looked forward to it. But when he married me, I had to tell him that he’d have to bark up another tree if cabbage was what he was looking for. I’m not serving it. Nah-ah, not me!
Except, maybe I’ve changed my mind. After 37 years of hating cabbage, I found room at the table for my enemy. And my husband can delight!
I don’t know what got into me, but I decided to throw some cabbage around in the kitchen a few months ago. I found some cabbage recipes and proceeded to get adventurous. Some of the recipes left a lot to be desired, for sure. But I was able to find a few ways to prepare cabbage that I think are actually pretty delicious! Here’s one of them.
I’ve searched high and low, and I can’t find the link for the original recipe that I used anywhere. Now I can put this meal together without looking at the recipe, and the inspiration seems to have disappeared in the meantime! But it’s something like this Korean beef bowl combined with this Korean beef and cabbage recipe.
I suppose this is how a lot of the food bloggers actually do it- the coming up with so many great recipes! Once you learn a recipe and switch it around to suit your taste and prepare it so many times the original can no longer be found, then it becomes your own.
Obviously, I’m not a real food blogger. I think maybe one day I could be if I wanted to, but the truth is that I’d likely grow as big as a house if I made that my livelihood! It’s not the cooking that I love so much as it is the eating. Also, it takes a lot of discipline to have all your ingredients prepared beforehand and to take decent photographs of every step in the process. Discipline I am lacking… but I digress.
If you enjoy an Asian-inspired flavor profile and want a simple one-pan meal, this is the dish for you. This is how it goes:
❑ 1 pound ground beef
❑ 2 tbsp minced garlic
❑ 4-5 cups cabbage, chopped
❑ 2 tbsp brown sugar
❑ 1/4 tsp ground ginger
❑ 1/2 tsp crushed red pepper flakes
❑ 1/4 cup soy sauce
❑ 1 tsp sesame oil
❑ sesame seeds, for garnish
❑ optional add-ins: shredded carrot, red bell pepper, broccoli florets, sliced shallots or scallion greens
Begin by coating a large skillet with a non-stick spray (I use this no-additive avocado oil spray). Then brown the ground beef on medium-high heat. Add the minced garlic and cabbage to the pan and stir-fry until the cabbage has reduced in bulk to fit inside the pan.
In a small bowl, combine the brown sugar, ginger and red pepper flakes. Add soy sauce and sesame oil to the mixture, stirring until the sugar and ginger have dissolved. Pour the soy sauce mixture into the pan with the beef and cabbage, stirring to coat the cabbage mixture well. Cook on medium heat until the cabbage is tender.
This would be yummy served on a bed of rice! We normally eat it just like it comes out of the pan, but garnished with sesame seeds. My usually-picky children even love this dish! And it’s super easy to add a little extra color and flavor to this meal. Just add shredded carrots, red bell pepper slices, broccoli florets, sliced shallots or scallion greens to the stir-fry mixture.
When my hubby comes home with a hankering for high-sodium, high-calorie takeout food, this meal really hits the spot! I’ve added it to our regular dinner rotation because it is so delicious and simple. And maybe I have to formally retract my position about cabbage. Cabbage has found a place at our table, after all!