Looking for a new way to use cabbage? This is a quick, easy and budget friendly recipe. I am having difficulties scaling back family size recipes to just the two and half of us but this was even good the next day. It is amazing how much you get from a small head of cabbage. Do all your chopping ahead of time and then you will be ready. I am serving this over rice, so start your rice following your favorite brands directions first. If you don’t have gochujang, no worries, it will still be good. Gochujang will add some smoky heat and a unique flavor. The vegetables are all chopped to approximately 1 inch squares.
1 pound ground beef
1 head of cabbage, chopped
1 medium onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1-2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon gochujang
1/2 teaspoon sesame oil
Salt and freshly cracked pepper
Heat a large skillet or better yet a wok with approximately 1-2 tablespoons of olive oil over medium- high heat. Sauté the onion till almost translucent (2-3 minutes) then add the garlic and ginger. Continue to sauté until fragrant. Add ground beef and brown. Season with salt and freshly cracked ground pepper (to taste).
Once ground beef is browned add the peppers and cabbage. ***hint: I added handfuls of cabbage until I thought it was enough. It was about 6 handfuls and I still had a lot of chopped cabbage left over. Now you can add your seasonings: soy sauce, gochujang and sesame oil. Season with more salt and pepper as needed. As always….taste taste taste and adjust.
Continue to sauté until cabbage is slightly wilted. Serve over rice.