Hi Friends! Have you been looking for a hearty one pan meal to serve to your family on those chilly late winter nights? This Beef and Cabbage Skillet Supper is both delicious and filling- not to mention Whole30 friendly. Yea! It was a great detour from the many chicken breasts we've had for dinner lately and it only used one pan. (One thing I didn't realize when I started Whole30 was the amount of dishes I'd be cleaning up on a daily basis!) Hooray for one-pan meals!
As many of you know, I've been going through the Whole30 eating plan for the last couple of weeks. In case you're not familiar with this 30 day reset, you basically eat whole foods eliminating dairy, all forms of sugar/sweeteners, legumes, grains and alcohol, as well as pretty much anything with ingredients you can't pronounce. For the most part, it has not been too difficult. I've tried real hard to not eat out during this time, although two such occasions have necessitated restaurant food. I just did my homework to figure out what I could eat. (Personal triumph ~ I went to a Mexican food restaurant with girlfriends and did not eat any chips and salsa... much less bowls of each like I normally do. Why are chips and salsa so much better at restaurants?) Anyway, my family has been eating most of the dinners right alongside me, only adding in an occasional pasta, rice, or sprinkling of cheese. This dish was no exception. My husband ate it over some brown rice and my kiddos topped it with grated parmesan cheese. I ate it just as it is... and loved it!
Beef and Cabbage Skillet Supper
1 lb. lean ground beef
1 Tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 tsp. minced garlic
1/2 head chopped cabbage
1 (8 oz.) can tomato sauce
1 (15 oz.) can petite diced tomatoes
salt and pepper
In large skillet, sauté the onion and pepper with olive oil. When the vegetables are softened, add in ground beef, cooking until it is no longer pink. Add garlic and cook for a couple of minutes. Stir in chopped cabbage, tomato sauce and diced tomatoes. Cover and simmer for 20-30 minutes, until the cabbage is tender.
As I mentioned, it is a meal that you can safely serve to those on Whole30 or eating a paleo diet, provided you are not putting it over rice or pasta. It stands alone as a hearty main dish and is delicious as leftovers too.