{"id":839,"date":"2021-01-10T08:12:00","date_gmt":"2021-01-10T13:12:00","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/cabbage-and-beef-stir-fry\/"},"modified":"2026-08-28T03:36:21","modified_gmt":"2026-08-28T07:36:21","slug":"cabbage-and-beef-stir-fry","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/cabbage-and-beef-stir-fry\/","title":{"rendered":"Ground beef and cabbage skillet"},"content":{"rendered":"<h3>\ud83e\udd53 <strong>The bacon is the whole trick<\/strong><\/h3>\n<p>Every ground beef and cabbage recipe out there starts the same way: brown the meat, dump in the cabbage. Mine starts with bacon, and that one change carries the entire dish. The fat renders out first, the vegetables cook in it, and by the time the cabbage hits the pot everything already tastes smoky. Thick-cut bacon if your store carries it. Regular bacon still works, you just get a little less of everything.<\/p>\n<h3>\ud83e\udd6c <strong>Built for the half cabbage sitting in your fridge<\/strong><\/h3>\n<p>You bought a head of cabbage for coleslaw, used half, and the rest has been in the crisper drawer for a week. This is the recipe that saves it. Five cups of sliced cabbage, which is about half a small head, and you have dinner. Green cabbage is what I reach for, but napa, savoy and red cabbage all cook down the same way. Use what you have. That is the whole point.<\/p>\n<h3>\u26a1 <strong>One pot, about 25 minutes, cheap<\/strong><\/h3>\n<p>A pound of ground beef, a cabbage, some celery and carrots. It feeds four to six people and there is one pot to wash. The cabbage goes in partway through cooking so it keeps a bit of bite instead of turning to mush, and that timing is the difference between a good version and a sad one. Leftovers reheat well, which is why this one lives in my freezer in single portions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd53 The bacon is the whole trick Every ground beef and cabbage recipe out there starts the same way: brown the meat, dump in the cabbage. Mine starts with bacon, and that one change carries the entire dish. The fat renders out first, the vegetables cook in it, and by &hellip;<\/p>\n","protected":false},"featured_media":9498,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"ground beef and cabbage","_yoast_wpseo_title":"Ground beef and cabbage skillet recipe with bacon","_yoast_wpseo_metadesc":"Ground beef and cabbage cooked in bacon fat with celery, carrots and smoked paprika. 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