Spicy Curried Cabbage and Beef Skillet

When your eating clean, whole foods, and you are on a budget, the easiest way to add variety to your meals is to change flavors up. Ground beef and venison are major staples in my kitchen due to availability and affordability, I buy grassfed beef in bulk to save money, and venison I butcher at home for the cost of a hunting license and bags. Cabbage as we all know, is also incredibly cheap, and nutritious. The range of things you can prepare with ground meat and cabbage is limitless if you have a well stocked spice cabinet. Even if your eating the same ingredients over and over, you can make meals totally different day to day by swapping spices.

This meal is FAST, easy and uses only one pan. Less cooking time, less clean up, and it prepares four meals for meal prep, or one family supper. I like slicing my cabbage into “noodles,” for maximum enjoyability, buttery, salted cabbage noodles are great even on their own. When I’m feeling more patient I try to slice my cabbage perfectly with a mandoline, but for most weeknight meals or Sunday meal prep sessions, I just roughly slice everything up. This basic skillet of beef and cabbage can be used with Asian, Italian or even Mexican flavors. However you’d like, you can switch it up, you can even just season it with salt and pepper. You can add sliced red bell pepper, carrot slices or any other vegetables you need to use up, variety is the spice of life! Any stir fry vegetables go great with this dish.

Curried Cabbage and Beef (or venison) Skillet 

  • Ghee, Lard or Bacon Grease (as needed)
  • 1 pound ground beef or venison
  • 4-6 Heaping cups of Sliced Cabbage (Half A head)
  • 2 Tablespoons Curry Powder
  • Sea Salt and Pepper, To Taste
  • 1/4 Cup Heavy Cream or Coconut Cream
  • Red Pepper Flakes or Seeded and Sliced Red Chilies , To Taste
  • Sliced Green Onion

In a cast iron skillet over medium heat, brown the ground beef (or venison) until it is almost thoroughly cooked. Add curry powder, salt, pepper and red pepper flakes and cook for a moment or two. (add only a bit now, taste it later and add more if needed) Add cabbage to the pan and cook 10-20 minutes. You can leave the cabbage somewhat crisp for texture or you can braise the dish as long as you’d like. Add water as needed to prevent scorching! Once the cabbage is cooked to your liking, finish the dish with cream, salt, pepper and extra red pepper flake as needed. (sriracha can be added to serve it) Top with green onion and enjoy!

-NOTE: When using venison grind, I have to use a fat to fry up the meat, otherwise it gets too dry. When using regular ground beef however, its really not necessary to add fat.

 —— For Family Meal I serve this up with white rice, for meal prep I usually package this with a few hard boiled eggs and steamed broccoli.