| |

Ground Beef and Cabbage Bowl

Ground Beef and Cabbage Bowl

This bowl is quick, simple and sure to please even the pickiest of eaters! I always add Pluck Organ based seasoning to this to boost the nutriton and flavor up a few notches. (Link in Notes)
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 Pound Ground Beef I also love using ground pork or venison
  • 3 cloves Minced garlic
  • 1.5-2 Cups Shredded cabbage About 18 oz shredded cabbage
  • 1 TBsp Pluck Organ based seasoning http://www.eatpluck.com?afmc=4q&utm_campaign=4q&utm_source=leaddyno&utm_medium=affiliate
Sauce
  • 1/4 cup Honey
  • 1/4 cup Tamari Sauce
  • 1/2 tsp Red pepper flakes
  • 1 TBsp Minced Garlic You can use powdered, to you taste
  • 1/4 tsp Minced or ground ginger You can use powdered, to your taste

Method
 

  1. Brown ground beef with garlic and Pluck seasoning
  2. Add cabbage and put the lid over it to allow it to steam, to desired texture
  3. Once desired texture is reached, stir in sauce and turn off heat
  4. Serve hot over soaked and rinsed rice
  5. Enjoy!

Notes

Grab your own bag of Eat Pluck –  for 15% off
Affiliate disclosure 

Similar Posts

  • EASIEST Salsa Verde Chicken Enchilada

    This is a GREAT weeknight meal. With a little prep work at the beginging, you can come home, assemble enchiladas and have dinner ready in less than 20 minutes. – 2 Chicken Breast (about 2 lbs of Chicken) – Shredded – 1-2 Cups of Broth or Water – 1 (16oz) can or Container of Salsa…

  • Simple Baked Oatmeal

    Baked Oatmeal SIMPLE BAKED OATMEAL #1: – 3 Cups of Organic Rolled Oats – 2 Cups of Full Fat Coconut Milk – 2.5 Cups of Purified Water – 1 Heaping TBS of Cinnamon – 1/3-ish cup of Maple Syrup or Honey – 1.5 tsp of Vanilla Extract – 1.5 tsp of Salt – 1/2 Cup…

  • Home Canning, The Benefit of An Open Mind and Looking Through History

    (Affiliate disclosure) My progression as a Home Canner I am a relatively new canner. I have canned goods for 7 or so years now and have grown in proficiency over time. There is always room to grow in this important preservation skill. When I first began canning, I “dipped my toe” into water processing or…

  • Rendering Lard

    Rendering Lard couldn’t be easier by using this slow-cooker method. Watch from my mistakes in this video.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating