BBQ Beef and Cabbage

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  90/10 Ground Beef(227g)
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  Yellow Onion
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  Paprika, Smoked(5g)
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  Garlic powder(1g)
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  3/4 Tsp Salt, Divided ($0.04)
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  Cabbage, Green(1440g)
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  Tomato Sauce(227g)
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  Vinegar, Apple Cider(30g)
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  Brown sugar(30g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Cheddar Cheese(57g)
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  Green Onion (Scallion)

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat for 1 minute, then add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon as it browns, until no pink remains and the beef is crumbly.
2. 2While the beef cooks, finely dice the onion. Add the diced onion, smoked paprika, and garlic powder to the skillet and stir to combine. Cook over medium heat for 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent.
3. 3While the onion and beef cook, finely shred the cabbage. Add ¼ cup water to the skillet and scrape the bottom with a wooden spoon to release any browned bits. Stir in the shredded cabbage until combined, then cover the skillet with a lid. Simmer over medium heat for 5 minutes, stirring occasionally, until the cabbage wilts and becomes tender.
4. 4Remove the lid and add the tomato sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard to the skillet. Stir well to combine all ingredients. Simmer uncovered over medium heat for 4–5 minutes, stirring occasionally, until the liquid reduces slightly and the sauce thickens.
5. 5Taste the sauce and add salt as needed. Top the beef and cabbage mixture evenly with the shredded cheddar, then cover the skillet with the lid. Cook for 1–2 minutes over low heat until the cheese melts completely.
6. 6Remove from heat and scatter the sliced green onions over the top.
7. 7Divide the BBQ beef and cabbage evenly into 3 airtight containers while hot. Cool to room temperature, then refrigerate for up to 4 days.