Cabbage and beef stir-fry

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



  • 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



  • 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!