Beef & Cabbage Skillet

• 6 oz ground beef
• 1.5 cups cooked cabbage (from about 3 cups raw shredded)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp paprika
• salt and pepper
• splash of beef broth

• 12 oz ground beef
• 3 cups cooked cabbage (from about 3 cups raw shredded)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp olive oil
• 2 clove garlic, minced
• 1/2 tsp paprika
• salt and pepper
• splash of beef broth

• 18 oz ground beef
• 4 1/2 cups cooked cabbage (from about 3 cups raw shredded)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp olive oil
• 3 clove garlic, minced
• 3/4 tsp paprika
• salt and pepper
• splash of beef broth

• 24 oz ground beef
• 6 cups cooked cabbage (from about 3 cups raw shredded)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp olive oil
• 4 clove garlic, minced
• 1 tsp paprika
• salt and pepper
• splash of beef broth

1. Brown the ground beef in a skillet over medium, 5 to 7 minutes, until no pink remains and it reaches 160°F, then spoon off the fat so the cabbage does not go greasy.

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2. Push the beef to one side, add the olive oil and garlic, and cook, 1 minute, until fragrant.

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3. Stir in the cabbage with a splash of beef broth, cover, and cook, about 12 minutes, until the cabbage is very soft and glossy.

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4. Add the spinach and cook, 1 to 2 minutes, until it wilts, then season with the paprika, salt, and pepper, stir together, and serve hot.

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• Calories538
• Protein50g
• Carbs10g
• Fat32g
• Fiber4g
• Sodium156mg

• Joint Comfort
• A Healthy Weight

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