Description
Quick, easy, and delicious, this Beef with Cabbage recipe is a high-protein, low-carb meal perfect for busy weeknights. Ready in less than 30 minutes with 5 base ingredients!
Ingredients
Units
- 2 teaspoons avocado oil or extra virgin olive oil
- 1 yellow onion, thinly sliced
- 1 pound (16 ounces) ground beef (grass-fed 90/10 preferred)
- 1 (12 oz) bag of shredded cabbage mix (or about 4 cups of shredded cabbage)
- 3 tablespoons sauerkraut, plus an extra tablespoon of the brine
- 2 tablespoons tamari (or low-sodium soy sauce)
- 1/4 teaspoons fine-grain sea salt
- 5-6 grinds of freshly cracked black pepper
- optional: 1-2 cloves fresh garlic, grated
Instructions
- Prep & Cook the Onions: Thinly slice the onion on a mandoline or with a sharp knife—heat olive oil in a large skillet over medium-high heat. Sauté the thinly sliced onions until softened, about 4–5 minutes. Push the onions to the side or remove them from the pan to reserve.
- Cook the Beef: Increase the heat to medium-high and add the ground beef. Sprinkle with a pinch of sea salt and some freshly ground black pepper, and let it sear for 1–2 minutes without stirring. Break it up with a wooden spoon and cook until fully browned, about 7–10 minutes. Add the onions back and stir to combine.
- Add the Cabbage & Saurerkraut: Add the shredded cabbage, sauerkraut with brine, tamari, and black pepper. Stir gently to combine.
- Cook Down, Then Serve: Lower the heat to medium and let the cabbage cook down, stirring occasionally, for 10–15 minutes, depending on your texture preference. Adjust the seasoning to taste and serve warm.
Store leftovers in airtight containers in the fridge for up to 3 days.