Mediterranean Beef and Cabbage Stir-fry

Name: Mediterranean Beef and Cabbage Stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 4 garlic cloves. minced; 1/2 of a small red onion (diced (about 3/4 cup); 1 red bell pepper (seeds removed, diced); 1 pound ground beef (browned and drained); 1 teaspoon oregano; 1/2 teaspoon coriander; 1/2 teaspoon cinnamon; 1 teaspoon ground cumin; 1/4 teaspoon allspice; 1/4 teaspoon clove; 1/4 teaspoon crushed red pepper (optional); 1/4 teaspoon cayenne red pepper (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup tomato sauce; 1 15 ounce can of diced tomatoes (drained); 1/2 head of green cabbage (shredded (or use 1/2 of a 9 ounce bag of a cabbage mix); Fresh parsley (chopped for garnish); Green onions (chopped for garnish)

This Mediterranean Beef and Cabbage Stir-fry is a quick and flavorful weeknight dinner ready in under 30 minutes. This is made with ground beef, tender cabbage, colorful vegetables and warm Mediterranean spices. It is a satisfying one-pan meal that the whole family will love. Serve this easy beef stir fry over rice, couscous or quinoa.

Prep15 min
Cook15 min
Total30 min
Makes6 servings
Calories278

Ingredients

6 servings

2 tablespoons olive oil
4 garlic cloves. minced
1/2 of a small red onion (diced (about 3/4 cup)
1 red bell pepper (seeds removed, diced)
1 pound ground beef (browned and drained)
1 teaspoon oregano
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon cayenne red pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup tomato sauce
1 15 ounce can of diced tomatoes (drained)
1/2 head of green cabbage (shredded (or use 1/2 of a 9 ounce bag of a cabbage mix)
Fresh parsley (chopped for garnish)
Green onions (chopped for garnish)

Method

1
Heat a large skillet over medium heat and add 2 tablespoons olive oil. Add the garlic and red onion and sauté for 2-3 minutes.
2
Add the red bell pepper and a dash of salt. sauté for 3-4 minutes or until the vegetables begin to become tender.
3
Add the ground beef and cook until browned. Drain fat (not in the sink) and set the fat aside. Return the ground beef to the skillet.
4
Add the oregano, coriander, cinnamon, cumin, allspice, clove, crushed red pepper, cayenne pepper, salt and pepper and stir well.
5
Add the tomato sauce, diced tomatoes and cabbage and mix well. Simmer for 5 minutes or until the cabbage is wilted.
6
Serve with fresh parsley, green onion over rice.

Notes

Storage Tips: Leftovers can be stored in an airtight container in the fridge for 4 days. Warm up leftovers in a hot skillet. To freeze, place the cooled beef and vegetables in an airtight container or ziplock bag, and freeze for up to 3 months. Thaw in the fridge before reheating to piping hot.