This recipe is definitely going into my treasure chest of favorite recipes. There isn’t a thing about it that I don’t like, and there are many things that really make it an outstanding recipe, in my book.

I wish that more people were adventuresome enough to try some of these amazing cabbage recipes that are floating around the internet and the foodie blogs these days. I believe they would be pleasantly surprised at the things they would find they liked, even though they rejected the very thought of a specific ingredient at the outset. That is how you go about broadening your taste buds’ horizons!

 

INGREDIENTS

½ head of green cabbage, sliced in shreds

2 tablespoons butter, unsalted

1 pound ground beef

3 tablespoons of Taco Seasoning Mix

1 teaspoon dried minced onion

1½ cups Mexican Cheese Blend

Salt and pepper to taste

 

INSTRUCTIONS

Preheat oven to 350 degrees F.

In a large, oven-proof skillet, add 1 tablespoon of butter and sauté cabbage over medium-high heat until the cabbage softens. Remove from heat and place cabbage in a separate dish. Set aside.

In the same skillet add the remaining tablespoon of butter and cook the ground beef, breaking up the meat as it cooks. Add taco seasoning and onion, stirring until the meat is cooked. If the meat is dry add up to ¼ cup of water. Return the cabbage to skillet and season with salt and pepper. Carefully fold in ½ cup of cheese. Top contents of skillet with remaining cheese and place in the oven, cooking until the cheese melts (10 minutes).

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Quick Tip:  Want this to be a bit spicier? Add a can of Rotel tomatoes with chilies. You don’t need to drain it first, as the liquid will largely evaporate during cooking.

Recipe and image courtesy of Sandra at The Foodie Affair