One-Pan Cabbage & Ground Beef Asian Stir Fry Recipe (20 Minutes, 8 Ingredients) High Protein Recipes Dinner Beef Asian Recipes Gluten-free Vegetables Low Sugar Recipes Budget Recipes

Green cabbage is one of my favorite vegetables. Usually I cook green cabbage as a side dish, like my caramelized cabbage, turmeric cabbage, southern fried cabbage and curry cabbage. But in this Asian-inspired cabbage and ground beef stir fry recipe, cabbage takes center stage. This cabbage recipe is ready to eat in about 20 minutes.

To make this low-carb dinner you will need just eight simple ingredients. Here is your short shopping list: ground beef, green cabbage, an onion, fresh garlic, fresh ginger, soy sauce or tamari (use tamari for a gluten-free dinner), sesame oil, rice vinegar and optional green onions for serving.

This cabbage recipe is not only delicious and full of Asian flavors, but healthy because of the health benefits of cabbage, the health benefits of garlic, the health benefits of onion and the health benefits of ginger. If you serve it over cauliflower rice like I did, you also get the health benefits of cauliflower.

The high-protein ground beef and cabbage is delicious on its own in a bowl, or spoon it over rice, riced cauliflower or your favorite grain. It would even be delicious toss with pasta. 

Cuisine: Asian / American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 pound ground beef
• 4 cups green cabbage, finely shredded (I used half a medium head)
• 1 onion, sliced thin
• 4 cloves garlic, minced
• 1 tablespoon minced or grated ginger (I used frozen ginger cubes)
• 2 tablespoons soy sauce or tamari (tamari is gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 green onions, chopped (optional)

Here's how to make it: 

1. Cook the ground beef in a skillet until browned and cooked through, about 3 to 4 minutes. Season with salt and pepper. Remove the meat to a plate. You could use ground turkey or ground chicken instead of beef. You could use a wok instead of a skillet.
2. Add the onion, garlic and ginger to the skillet. Cook, stirring, about 2 to 3 minutes, or until the onions are soft.
3. Add the cabbage and cook, stirring often, about 6 minutes, or until the cabbage wilts and begins to brown lightly.
4. Put the beef back into the skillet. Add the soy sauce, sesame oil and rice vinegar. Cook about 2 more minutes. Taste and add more seasonings, if needed. For some heat, you can add some crushed red pepper flakes. For a gluten-free dinner, use tamari instead of soy sauce.
5. Serve over rice or cauliflower rice and garnish with chopped green onions, if desired. Store the leftovers in an airtight container in the fridge and reheat in the microwave.

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