YOUR SOLIN GENERATED RECIPE
Ground Beef and Cabbage Skillet
Sautéed ground beef and crisp cabbage simmered in a silky cream sauce with tender zucchini rounds for a comforting and savory finish.
INGREDIENTS
8 oz ground beef (93% lean)
2 cups green cabbage
1 medium zucchini
0.5 tbsp heavy cream
2 tbsp whole milk
0 tbsp extra virgin olive oil
1 clove garlic
0.25 cup yellow onion
0.5 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the ground beef and diced yellow onion to the skillet, breaking the meat into small crumbles with a wooden spoon until browned.
Stir in the minced garlic, sea salt, black pepper, and smoked paprika, cooking for about 60 seconds until the spices are fragrant.
Add the shredded green cabbage and sliced zucchini rounds to the beef mixture, tossing well to combine.
Sauté the vegetables for 5 to 7 minutes, stirring occasionally, until the cabbage is wilted and the zucchini is tender-crisp.
Reduce the heat to low and pour in the heavy cream and whole milk, stirring constantly for 2 minutes until the liquid thickens into a light, velvety glaze.
Remove the skillet from the heat and serve immediately while hot.