Recipe: Hamburger Cabbage Stir-Fry

by Cate on April 29, 2013


My kids don’t like coleslaw.

Or cabbage.

And I wouldn’t say I go looking for either of those items myself, so I don’t blame them (unless it’s cold, crunchy coleslaw on a pulled pork sandwich, because that, my friends, is a completely different tastebud experience).

But in this recipe? We all ate cabbage and survived to tell the tale.

I’d be hard-pressed to say you could even pick out that cabbage is even in the recipe in a blind-taste test.

So if you don’t like cabbage, keep reading anyway.

Because it’s a stir-fry recipe, it comes together lickety-split. Which makes it perfect for a weeknight of sports practices. A late night at work. Or what have you.

And? It’s a one-pot meal, so no stack of dirty pots and pans when you’re done.

And? It’s guilt-free.

You’re welcome.

*Don’t skip the soy sauce. It totally makes the dish what it is. I mean, hello? Salt? You are my weakness.

I used a package of coleslaw mix (to save chopping). If you do the same, you’ll have a bit leftover, which is perfect for this samosa quesadilla recipe, an old favorite.

Tomorrow? We talk casseroles! I have a deadline for that post, so will be pushing the glasses post until Friday.

Hamburger Cabbage Stir-Fry
Recipe courtesy of Sandy’s Kitchen

7.5 oz 93% lean ground beef
1/8 tsp garlic powder
1 cup cabbage, shredded (I used a coleslaw mix to save chopping)
1/4 cup green peppers, chopped
1/4 cup mushrooms, sliced (I used more)
1 tbsp lite soy sauce
1/4 tsp ground ginger
Salt and pepper, to taste
1/2 packet Splenda (I skipped)
In a very large skillet or wok, brown the ground beef with the garlic powder and a little salt and pepper. Add the cabbage and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Adjust the seasoning to your taste.
Cate’s notes:
*This recipe is for one serving. I tripled it so I had enough for the three of us (with a bit leftover).

*Best eaten on the day you make it.
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{ 3 comments… read them below or add one }

Joanne April 30, 2013 at 6:32 am

I can deal with cabbage but don’t LOVE it. But the.boy really doesn’t like it…however maybe this dish could win him over!
Joanne recently posted..Recipe: Wheat Berry and Roasted Pepper Salad with a Smoked Paprika Dressing


Diane May 15, 2013 at 4:23 pm

This looks very dry and after reading the ingredients, I can see why. It needs moisture badly. A little chicken broth or possibly a little more soy sauce.


Cate O'Malley May 16, 2013 at 10:41 am

I made the recipe as written and didn’t find it dry. The mushrooms give off a little bit of moisture, and since you’re not draining the ground beef after browning, there is a little there as well. But if you want more, then feel free to add more soy sauce or chicken broth as you mentioned. It’s a very flexible and forgiving recipe.
Cate O’Malley recently posted..Book Review: Molly the Pony


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