I can just hear your thoughts as you read the title, “The Best Meat and Cabbage Stir Fry” — couldn’t she have come up with a little more interesting name for this dish? Unfortunately, the answer is no. But the recipe is good, and I am open to naming suggestions from those whose creative sides are in working order.
I love to eat, and I want it to be a pleasurable experience for all of us. And so, I go on trying new things and hoping for the best. One of my favorite “tricks” is to incorporate vegetables into something. Stir fry is often a winner. And this meat and cabbage stir fry uses ground meat and it’s super quick and easy, leaving my evening free to catch up on all those Netflix episodes that I’ve missed.
The Best Meat and Cabbage Stir Fry
Print RecipeIngredients
- 2 cups cooked rice
- 1 pound ground pork, turkey, or beef
- 3 tablespoons soy sauce or tamari, divided
- 1 bunch green onions, chopped
- 8 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2 tablespoons coconut oil, or other high heat oil
- Medium head of cabbage, sliced thin or shredded
- 2 tablespoons toasted sesame oil
Instructions
1. Put the ground meat in a bowl. Add 1 tablespoon of the soy sauce, the minced garlic, and half of the chopped green onions. Stir to combine and set aside.
2. Heat your largest skillet or wok over medium-high heat. When hot, add coconut oil and minced ginger. Stir the ginger for 30 seconds or so, then add the marinating meat—Cook the meat, stirring regularly for a few minutes, or until it’s almost cooked through.
3. Next, add the shredded cabbage. Depending on the size of your skillet, you may have to add in batches as it cooks down. Cook that for about 5 minutes or until it’s soft.
4. Add the sesame oil and the remaining tablespoons of soy sauce, and garnish with the rest of the green onions.
5. Serve over rice with sambal chili paste and season with more soy sauce as desired.
Notes:
This makes a huge batch, but it’s great for leftovers. Also, you can make a whole new dinner with the leftovers if you want to transform them into something new. I will post that recipe soon!
