Cabbage and beef stir-fry

Name: Cabbage and beef stir-fry
Prep time: 25 min
Cook time: 25 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 250 g bacon from F. Ménard, diced; 1 small yellow onion, finely chopped; 3 garlic cloves, finely chopped; 3 celery stalks, sliced; 3 Nantes carrots grated; Olive oil; 5 cups sliced green cabbage (about 1/2 small cabbage); 450 g medium-lean ground beef; 2 tablespoons smoked paprika; 1 teaspoon dried oregano; 1 teaspoon Italian spices; 1/2 cup white wine; 1/2 cup chicken broth; Chopped fresh parsley for serving; Salt and pepper from the mill

Preparation 25 min
Cooking 25 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients

250 g bacon from F. Ménard, diced
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
3 celery stalks, sliced
3 Nantes carrots grated
Olive oil
5 cups sliced green cabbage (about 1/2 small cabbage)
450 g medium-lean ground beef
2 tablespoons smoked paprika
1 teaspoon dried oregano
1 teaspoon Italian spices
1/2 cup white wine
1/2 cup chicken broth
Chopped fresh parsley for serving
Salt and pepper from the mill

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Preparation

In a large saucepan heated over medium-low heat, cook the bacon for 8 to 10 minutes or until semi-crispy.
Increase heat to medium then add the onion, garlic, celery and carrots. Add a thin drizzle of olive oil then season with salt and pepper. Cook 3 to 4 minutes, stirring.
Add the cabbage and add a thin drizzle of olive oil. Cook 3 to 4 minutes, stirring constantly.
Add the beef then season salt and pepper generously. Cook for about 5 minutes or until the meat is pink. Break into small pieces.
Add the spices, white wine and chicken broth then mix. Continue cooking for 2 to 3 minutes or until most of the liquid has evaporated. Taste and adjust seasoning if necessary. Let stand a few minutes before serving. Garnish with fresh parsley. To eat alone or in tortillas!