Simmered Cabbage with Beef
At the end of a work week, often I have lonely vegetables left in the fridge and Iām out of ideas on what to do with them. That was the case this week. I had a head of cabbage, some meatballs, and a shriveled up shallot that I refused to let die alone. I grabbed my cookbook from Cooking Light and searched the index for cabbage. Not only did it look easy and yummy, but the recipe actually called for my destitute shallot. I wasnāt going to have to resort to sneaky substitutions. My shallot had a purpose. 
I made a substitution of olive oil for peanut oil and almonds for peanuts.
This style of cooking is found in Northern Thailand and among the Shan people in Myanmar. It involves a slow simmer, under a tightly sealed lid, and a list of ingredients that have been combined with very little water and little or no oil.
Simmered Cabbage with Beef, Shan Style
- Heat a wok or Dutch oven over medium heat.
- Add oil to pan, and swirl to coat.
- Add shallots, salt, turmeric, and red pepper; cook for 3 minutes or until shallots are tender, stirring frequently.
- Add beef meatballs; cook for 2 minutes or until the beef begins to brown.
- Add cabbage and tomato; toss well to combine.
- Reduce heat to medium-low; cover and cook for 30 minutes or until cabbage wilts.
- Remove from heat, toss with almonds
This recipe appeared in The New Way to Cook Light (2012)
I like to play that game too! What can I make with what's in the fridge! There is something very satisfying about not wasting! Thanks for this great recipe!
Ha! I can't begin to name the "hybrid" meals that result from Refridge Roulette. I hope you like this one š
Dinner Jackpot! I have a head of cabbage and a package of meatball mixture in the frig so I went searching for a recipe that used both and I found this!! Dinner tonight will make my famly's ears wiggle! Thanks for the "lazy cabbage roll" recipe.
I hope it worked out for you š