Beef and Cabbage Stir-Fry

this was really good, I made it in the Instant Pot (electric pressure cooker), Mexican-style with the salsa and different spices, you gotta up the spices quite a bit. I will use more than 1 tsp of each next time.
When the beef/onions were done, I threw in the cabbage and carrots, stirred in the salsa and maybe 1/2 cup of water then did 2 minutes at pressure. Let it come down naturally for 3-4 minutes then did quick release. I like my cabbage on the softer side, so if you like yours crunchier then I would maybe do the QR right after the 2 minutes are up.
So simple and nourishing, but tasty! I served it with some brown basmati rice and sour cream on top.
I think the leftovers were even better!

This recipe is very similar to a family favorite. The ground beef, onions, carrots, and back then, potatoes as well. However, to make a version that suited our dietary needs, we swapped out a few things and added a few other. For a medium head of cabbage shredded, I use one large sweet onion diced, 1or 2 Sicilian Chicken Sausages (I use Trader Joe’s uncooked, but use what you like) 1 sm. or 1/2 of a med. sweet potato/yam diced, 1 small zucchini diced, 1 sm. red bell pepper (any will do) diced. Optional, but makes for a hearty, healthy serving, add a cup or more of cauliflower and one of broccoli, and a few handfuls of any greens you like (kale, spinach, etc Any of your favorite veggies would be great here.). Over medium heat, caramelize the onions in about 3 T of coconut or other healthy oil, add meat (remove casings if using sausages… if using other meat, be sure to season to taste), separate meat as you brown. Add bell pepper and sweet potato/yam, as well as broccoli and cauliflower (if using) , and cook for a minute or two. Add cabbage, zucchini and other greens. Salt (not idolized) & pepper to taste, stir to incorporate all of the ingredients, cover and simmer on reduced heat for about 10 minutes, stirring occasionally. (If over-cooked, still tasty, just limp.) Remove from heat immediately when done and serve placing leftovers in an open container to prevent from further cooking. We top our servings with a bit of grass fed butter or goat butter. Love this in winter!

I made this tonight and added salt, pepper, dried basil, oregano, thyme and marjoram and used about 2 teaspoons of each. I also added a couple of tablespoons of Worcestershire sauce, 1/2 teaspoon ground cumin and Mrs. Dash salt-free original blend and a squeeze of lemon. I enjoyed the combination of all those flavors, and the cabbage added a touch of sweetness, and there were so many herbs that made it very savory.

Loved it! Kids age 9, 6, and 3 plus hubby and I all wolfed it down. We only had 1 lb of beef and had to use a little less cabbage because a little bit of ours had started to go bad (had to cut it off). When I looked at the skillet while it was all cooking, I knew it wouldn’t be quite enough. So I roasted some yukon gold potato chunks in the oven while this finished in the skillet. Was perfect together. A great way to stretch an already economical dish! I took care not to mention that it was a cabbage dish, and I also took care to cook until the cabbage was very soft and the flavor was no longer too strong. I love cabbage in any range of raw to cooked, but the kids can get turned off if the cabbage is too strong. I would have never thought of using the Italian seasonings as suggested, but I think that really helped it become a crowd pleaser. Thanks for sharing!

I know grass-fed beef is great, but flax-fed beef is a little cheaper. Could you write an article or let me know what you think about flax-fed beef?

I made this for our dinner last week – we all absolutely loved it! I’ve never seen my 11 yr old son enjoy eating any cooked cabbage and onion before this meal. He also said that it was the best dish I’d ever made! So thank you Katie – looks like I’ll be trying many more of your recipes….:-)

I made this for the second time, with Ground Chuck, Head Frozen Cabbage (defrosted with Hot water and pulled the leaves off gradually) and 4 carrots vegetables all ground in by food processor, all spices you mentioned on original recipe…so browned meat added spices and onion and garlic, then Cabbage and carrots, let it simmer together for a while, served w few slices Colby cheese, but it tasted bland then kinda yuck sweet,,,I’ve made it b4 and liked it but tonight I just ate a few bites of meat, and slices of Colby cheese, and through the rest away,,,where did I go wrong 🙁