Ingredients:

  • 1 lb lean ground beef (85/15 ratio)
  • 1 small head green cabbage, cored and chopped into 1-inch squares (approx. 700g)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp avocado oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp low-sodium soy sauce
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 2 green onions, thinly sliced

Instructions:

  1. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add the ground beef in a single layer and let sit undisturbed for 3 minutes to develop a mahogany crust. Break into large chunks, add diced onions, and cook until onions are translucent.
  2. Push the beef mixture to the edges of the skillet. Add the chopped cabbage to the center. Stir occasionally, allowing the cabbage to wilt and develop slight charring on the edges while remaining bright green in the center.
  3. Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for 60 seconds until fragrant.
  4. Pour in the apple cider vinegar and soy sauce. Use a spatula to scrape the brown bits (fond) from the bottom of the pan. Toss everything together for 2 minutes until the liquid reduces to a glaze. Garnish with sliced green onions before serving.