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. 1Add the olive oil and ground beef to a large skillet and cook over medium heat. Begin to break up the beef as it browns.
2. 2While the beef is browning, finely dice the onion. Add the onion, paprika, garlic powder, and salt to the skillet with the ground beef and continue to cook over medium heat until the onions are soft.
3. 3While the onions and beef are cooking, finely shred the cabbage. Once the onions are soft, add 1/4 cup water to the skillet and stir to dissolve any browned bits off the bottom of the skillet. Add the shredded cabbage and stir to combine. Place a lid on the skillet and let simmer for about 5 minutes, stirring occasionally, until the cabbage has wilted.
4. 4Add the tomato sauce, vinegar, brown sugar, Worcestershire sauce, and Dijon to the skillet. Stir to combine and let simmer a few more minutes without the lid, or until the liquid in the skillet has reduced slightly. Taste the sauce and add more salt if needed (I added 1/4 tsp). 
5. 5Finally, top the beef and cabbage with the shredded cheddar, place the lid back on the skillet for 1-2 minutes, or until the cheese has melted. Top with sliced green onions then serve.