Cuban Picadillo with Garlic Cabbage and Peppers

A flavorful Cuban-inspired skillet dish featuring lean ground beef, peppers, and green olives served over tender sautéed garlic cabbage.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Cuban
• Difficulty: Easy
• Cost: $3.98/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Calorie
• Low-Carb
• Low-Sodium
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• Paleo
• Low-Fat

Tags

• one-pot
• sauté
• healthy
• tangy

Ingredients

• 2 pound ground beef (93% lean)
• 1 yellow onion (diced)
• 1 green bell pepper (diced)
• 4 clove garlic (minced)
• 1 can tomato sauce
• 2 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 2 tablespoon green olives (chopped)
• 1 head green cabbage (finely shredded)
• 1 tablespoon olive oil (extra virgin)

Instructions

1. In a large skillet over medium-high heat, brown lean ground beef with diced yellow onion and green bell pepper for 7 minutes until cooked through. Drain excess grease.
2. Add half of the minced garlic, tomato sauce, apple cider vinegar, ground cumin, dried oregano, 1/4 tsp salt, black pepper, and chopped green olives to beef mixture.
3. Simmer picadillo mixture over medium-low heat for 12 minutes until sauce thickens.
4. In a second skillet, heat olive oil over medium heat. Add shredded green cabbage, remaining minced garlic, and remaining 1/4 tsp salt.
5. Sauté cabbage for 8 minutes until tender yet crisp.
6. Spoon Cuban picadillo over a bed of sautéed garlic cabbage to serve.

Notes

Sauce stays rich and moist when stored and reheated.

Nutrition (per serving)

• Calories: 340
• Protein: 36 g
• Carbohydrates: 12 g
• Fat: 15 g
• Fiber: 4 g
• Sodium: 420 mg
• Saturated Fat: 4.5 g
• Sugar: 5 g
• Cholesterol: 90 mg