Eosinophilic Esophagitis Friendly Beef and Cabbage Skillet
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Learn more →Ingredients
4 servings
- 1 lb ground beef (85% lean)
- 2 tbsp olive oil, divided
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- ½ medium head green cabbage (about 6 cups), cored and thinly sliced
- 2 medium carrots, peeled and cut into matchsticks
- 1 tbsp apple cider vinegar
- ½ cup chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- ¾ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Transfer the beef to a plate and pour off all but a thin film of fat from the skillet.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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