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ground beef & cabbage stir fry (whole30, paleo)
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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8


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Step 1

Place a large pan (non stick or cast iron) over medium heat on the stove. Put the ground beef in the pan and start to break it up with a wooden spoon. Measure out 1/4 tsp of kosher salt with a measuring spoon then dump it in with the beef and cook until it’s browned, about 7 minutes, stirring frequently.

Step 2

While the beef is cooking, dice the onion using a cutting board and large sharp knife. Set aside. Next prep the mushrooms. Wash them in water and dry them off carefully with a paper towel, then remove the stems by pulling on them gently with your fingers. Chop them into roughly 1/2 inch pieces and set aside.

Step 3

When the beef is done cooking, add in the onion and mushrooms, as well as another 1/4 tsp kosher salt and the curry powder. Stir them together to fully incorporate the vegetables and let cook for about 5 minutes, stirring frequently, until the onions become translucent and the mushrooms and release some of their moisture.

Step 4

While the mushrooms and onions cook, cut up the cabbage. Cut a small portion of the bottom off - just enough to give you a flat surface and take off any large pieces. Then slice it in half from the top to the bottom (the bottom is where the large stem is). Take one of the halves and cut out the large stem in the middle with a large sharp knife on a cutting board. Start by making a cut at the top of the stem and angle it down, then make another cut on the same side - this will result in the stem coming out in the shape of a triangle. Toss the stem, then lay the cabbage flat on one side and slice it into thin strips.

Step 5

Once the onions and mushrooms are done cooking, place the cut cabbage in with the ground beef mixture and add in the last 1/2 tsp of kosher salt. Stir everything together carefully, as the pan will be full. This will probably take you a good 2 minutes as there is a lot to incorporate! Then cover and let cook for 5 minutes, lowering the heat to medium-low and stirring a couple of times so the cabbage cooks evenly. If you like softer cabbage, you may want to cook it longer (7 to 10 minutes). Taste the dish at the end and add more salt if desired. Then serve and enjoy!

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