Growing up my family made up names for certain foods. On Thanksgiving and Christmas my youngest brother and I would fight over the “pink stuff” (to all you mid-westerners out there, I believe you call it Jello salad) a fluffy concoction of raspberry gelatin, Cool-Whip, canned pineapple, and cottage cheese. Totally gross. Totally delicious.
My brothers’ favorite meal was Yummy Boulet (rhymes with “Goulet”, as in Robert). To the best of my recollection Yummy Boulet consisted of ground beef, tomato sauce, and elbow macaroni. It wasn’t on my top 10 list, but the name stuck.
All this being said, I’ve carried on the tradition with my own cooking, and I want to share with you what Andy and I lovingly refer to as “cabbage meat thing”. It started out by trying a recipe for deconstructed cabbage roll casserole (for the life of me I can’t find the original recipe). Basically you chop and saute cabbage with traditional stuffed cabbage ingredients and bake it like a casserole. The second inspiration for this dish was the Garbage Stir fry from Nom Nom Paleo. At first glance neither the casserole nor the Garbage Stir fry seem like much, but they were so good! I found myself making them every other week or so.
This got me thinking, if Cabbage + Meat + Onion + Sauce was such a winning combination, maybe I could branch out into other flavors to shake things up. And that’s how cabbage meat thing was born. The flavor possibilities are limitless, it’s typically less than 5 ingredients (outside of the oil, salt, and pepper), and it can be made and baked in a single skillet. All of these add up to a winning weeknight meal for us.
Here are the basic components followed by some ideas for changing up the flavors. Enjoy!
1-2 Tablespoons oil
1 onion diced
1 pound ground meat (see below for recommendations)
1 medium head of green cabbage, chopped into 1 inch pieces
2-3 teaspoons seasoning (see below for recommendations)
1 -2 cups of crushed tomatoes or sauce of your choice (See below for recommendations)
Preheat oven to 400 degrees
Heat the oil in an oven-proof skillet over medium high heat. Add the onions with a pinch of salt and cook till translucent. Add the meat with another pinch of salt and stir, breaking it apart, until brown and cooked through. Stir in your seasoning, and tomatoes or sauce if using.
In batches, add a handful or 2 of the chopped cabbage at a time, tossing everything carefully together. The cabbage will add a lot of “heft” to the dish initially, but it’ll cook down. Continue to add the cabbage and toss with the saucy meat until everything is incorporated.
Place the skillet in the oven and bake for 20-25 minutes until the cabbage starts to look a little “crispy”. I like a little char. You may not. If you prefer your cabbage to be silky not crispy, start checking it at the 15 minute mark.
Recipe notes: Here are a few of our favorite flavor combinations. Use these as a jumping off point, and share if you come up with something brilliant!
– Italian: 1 pound bulk Italian sausage + dried oregano + 1 (28 oz) can crushed tomatoes
– Mexican: 1 pound ground beef (or turkey) + cumin + 1 (28 oz) can crushed tomatoes
– BBQ chorizo: 1 pound chorizo + 1 cup BBQ sauce (I typically use homemade so it’s not overly sweet. If you use bottled, you may want to cut it with some crushed tomatoes.)
– Enchilada: 1 pound cooked shredded chicken (or ground beef/turkey) + cumin + 14 ounces enchilada sauce (bought or homemade).