Southwest Beef And Cabbage Stir Fry

Yields1 ServingPrep Time30 minsCook Time31 minsTotal Time1 hr 1 min

 1 1/2 head of green cabbage, shredded (about 5 cups)
 1 tbsp cooking oil
 1 lb 1/2 ground beef
 2 cloves garlic minced
 1 tbsp chili powder
 ½ tsp cumin
 salt to taste
 10 oz can diced tomatoes with green chiles
 1 cup frozen corn kernels
 2 green onions sliced
 taco sauce or hot sauce, to taste

1

Remove any damaged outer leaves from the cabbage and give it a good
rinse. Remove the core, then finely shred the leaves. Set the shredded
cabbage aside.

2

Add the cooking oil, ground beef, minced garlic, chili powder, cumin,
and a pinch of salt to a large skillet. Cook over medium heat, breaking
up the beef as you go until the beef is fully browned. If using a higher
fat content beef, drain the excess fat from the skillet.

3

Drain most of the liquid from the diced tomatoes, then add them to the
skillet along with the frozen corn kernels. Sauté over medium heat until
the corn is heated through and most of the liquid on the bottom of the
skillet has evaporated. Taste the mixture and add more salt as needed.

4

Add the shredded cabbage and sauté for just a couple minutes more, or
until the cabbage just becomes slightly wilted. Top with sliced green
onions and a drizzle of taco sauce or hot

Ingredients

 1 1/2 head of green cabbage, shredded (about 5 cups)
 1 tbsp cooking oil
 1 lb 1/2 ground beef
 2 cloves garlic minced
 1 tbsp chili powder
 ½ tsp cumin
 salt to taste
 10 oz can diced tomatoes with green chiles
 1 cup frozen corn kernels
 2 green onions sliced
 taco sauce or hot sauce, to taste

Directions

1

Remove any damaged outer leaves from the cabbage and give it a good
rinse. Remove the core, then finely shred the leaves. Set the shredded
cabbage aside.

2

Add the cooking oil, ground beef, minced garlic, chili powder, cumin,
and a pinch of salt to a large skillet. Cook over medium heat, breaking
up the beef as you go until the beef is fully browned. If using a higher
fat content beef, drain the excess fat from the skillet.

3

Drain most of the liquid from the diced tomatoes, then add them to the
skillet along with the frozen corn kernels. Sauté over medium heat until
the corn is heated through and most of the liquid on the bottom of the
skillet has evaporated. Taste the mixture and add more salt as needed.

4

Add the shredded cabbage and sauté for just a couple minutes more, or
until the cabbage just becomes slightly wilted. Top with sliced green
onions and a drizzle of taco sauce or hot

Notes

Southwest Beef And Cabbage Stir Fry