BEST SAUTÉED BEEF CABBAGE AND RICE RECIPE
You know how sometimes the simplest foods are the most satisfying? Like buttered pasta, rice with soy sauce, or steamed cabbage with butter? There is nothing to them, but somehow they are very comfortable and nice. I decided to combine some of these easy comfort foods to make this Sauteed Beef, Cabbage and Rice. It is extremely cheap, comfortable and satisfying without much effort. And this is exactly what I need to combat these inflations!
I used steak seasoning to season this dish, which is one of my favorite go-to seasoning blends, but you can go a lot of different ways! Steak seasoning is basically a thick mixture of salt, pepper, onion, garlic, cayenne, and paprika (and sometimes a few other things, depending on the brand or recipe). I think this dish would also be great with a mix of other spices, like curry powder, Cajun seasoning, or even some salsa stirred into the skillet! I encourage you to add your favorite spices to see how you can make this recipe your own.
I used half a pound of ground beef for this recipe to keep it budget-friendly, but you can use more beef if that fits your budget. You can also swap out the ground beef for another ground meat, like pork, turkey, or even ground sausage (even more flavorful).
FOR BEST RESULTS, USE DAY-OLD RICE
As with fried rice recipes, day-old rice, or rice that has been cooked and cooled completely, works best for this recipe. Fully cooked and cooled rice will be less sticky and you’ll be able to stir it into the crust. Bonus, when you cool the cooked rice the starch turns into resistant starch, which is great for your gut bacteria!
WHAT ELSE CAN I ADD?
This recipe is just asking for customization, so make sure to browse your pantry and refrigerator for other ingredients you might want to toss in there. Shredded carrots would be fantastic, as would some diced bell peppers. You can add garlic (when can you not add garlic?), bacon, diced tomatoes, or even a sprinkle of cheese on top.
HOW TO SERVE SAUTÉED BEEF, CABBAGE, AND RICE
This recipe is meant to be a super easy all-in-one bowl meal. It has meat, grains and vegetables all in one serving. If I decided to serve something on the side, I’d probably look for something in the red/orange color spectrum for some balance. Maybe some roasted carrots, roasted squash, or maybe a cup of tomato soup on the side.
SAUTÉED BEEF, CABBAGE, AND RICE
Sautéed Beef, Cabbage, and Rice is a simple yet delicious comfort food that will keep you full without draining your wallet.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
1 yellow onion ($0.32)
1/2 head green cabbage (5 cups chopped) ($1.08)
1 Tbsp cooking oil ($0.04)
1/2 lb. ground beef ($3.50)
1 Tbsp steak seasoning ($0.30)
1/4 cup water ($0.00)
2 cups cooked rice* ($0.41)
2 Tbsp butter ($0.41)
1/2 Tbsp soy sauce ($0.03)
Chop the onion and cut the cabbage into 1/2 inch pieces.
Add the onion and cooking oil to a large pan and fry over a medium heat until the onions are soft.
Add the ground beef and steak seasoning to the skillet and continue to cook until the beef is cooked through. If using leaner beef, drain excess fat from skillet.
Add the chopped cabbage and water to the pan. Continue roasting until the cabbage softens to your desired tenderness.
Add the cooked rice and butter to the pan. Stir the rice and butter into the beef and cabbage until the butter is melted, everything is evenly combined, and the rice is heated through.
Finally, season the skillet with soy sauce to taste. Start with 1 tablespoon and add more as you like (I added ½ tablespoon, or 1.5 teaspoons). Serve warm and enjoy!
HOW TO MAKE SAUTÉED BEEF, CABBAGE, AND RICE – STEP BY STEP GUIDE
Chop a yellow onion.
Cut ½ head of green cabbage into ½ inch pieces. You should have about five cups once cut, but it’s flexible so it’s okay if you have more or less.
Saute the chopped onion in 1 tablespoon cooking oil over medium heat until soft (about five minutes).
Add ½ pound ground beef and 1 tablespoon steak seasoning (or your favorite seasoning mix) to the skillet. Continue to fry until the beef is cooked. If you are using leaner beef, you can drain the excess fat from the pan after the beef is cooked.
Add the chopped cabbage and ¼ cup water to the pan. Continue to stir and cook over medium heat until the cabbage is tender.
You can continue to cook it until the cauliflower reaches your desired tenderness. I like mine to still have some texture and a vibrant green color.
Add 2 cups of cooked rice and 2 tablespoons of butter to the pan. Add the rice and butter to the beef and cabbage until the butter is melted, everything is evenly combined and the rice is heated through.
Finally, add about ½ tablespoon of soy sauce. It’s best to add it to your taste buds, so start with 1 tablespoon and add more until it tastes good.
Serve and enjoy!