Ground beef and browned cabbage with garlic, ginger, and coconut aminos — one skillet, twenty minutes, optional fried egg on top.
Ingredients
- 900 g ground beef
- 1 small head green cabbage (about 900 g), thinly sliced
- 1 onion, sliced
- 4 garlic cloves, minced
- 15 g fresh ginger, grated
- 60 g coconut aminos
- 15 g avocado or coconut oil
- 6 g sea salt
- 3 green onions, sliced
- Fried eggs, optional, to top
Click an ingredient once it's in the bowl.
Method
- Brown the beef in a large skillet over high heat; set it aside, leaving the fat.
- Add the oil, onion, and cabbage and cook without stirring much, 8-10 minutes, until the edges brown — browned cabbage turns sweet; steamed cabbage turns sulfurous.
- Add the garlic and ginger and stir 1 minute.
- Return the beef, add the coconut aminos and salt, and toss until everything is glossy.
- Top with green onions and, if you like, a fried egg per person.
Notes
- Coconut aminos is a two-ingredient soy-sauce stand-in: coconut sap and salt.