Puerto Rican Style Beef and Cabbage Stew
I was trying to find a recipe to use up some fresh cabbage I had received from my CSA but everything I found seemed boring. So I found two recipes, tweaked them and combined portions of them to create this. It ended up being more like a stew and could easily be poured over potatoes or cauliflower rice, but I didn’t plan for that. However it’s spicy and flavorful and a good way to use up a bunch of veggies. You could definitely add more veggies like carrots, celery, zucchini or whatever else you may have left in the fridge. Leave out the jalapeno if you want to cut back on the heat.
Puerto Rican Style Beef Stew with Cabbage
- 1.5 pounds grass-fed ground beef
- 1 onion, chopped
- 1/2 head cabbage, chopped
- 1 green or red pepper, chopped
- 1/2 cup green olives cut in half (I used blue cheese/jalapeno stuffed)
- 1 jalapeno, finely chopped
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1t ground coriander
- 1/2T turmeric powder
- 1T dried oregano
- 1/2 T ground cumin
- 1 (14.5-oz) can diced tomatoes
- 1 (8 oz) can tomato sauce or pasta sauce
- salt and pepper, to taste
- In a large pan, brown ground beef until no longer pink. Add onion and continue cooking until translucent. Drain extra fat if needed (or leave it and don't use the butter). Add garlic and continue cooking for 1 minute.
- Add butter, cabbage, tomatoes, tomato sauce, green pepper, coriander, turmeric, jalapeno, oregano, cumin, salt and pepper to the pan and stir to combine. Cover and simmer about 20 - 30 minutes until the cabbage is soft.
- Top with fresh parsley and cherry tomatoes or avocado.
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