The other day I picked the first cabbage of the season from our garden. Its leaves are so tender (comparing to the winter cabbage), and taste best if eaten raw – in a salad, that is. One big cabbage head can be, nevertheless, too much for a single eater to finish off within few days – specially if there is other “salad” produce (e.g. lettuce, arugula, green beans and cucumbers which are, again, growing like crazy) to be consumed as well.

And so while I was thinking how to put my cabbage into good use – rather than in salad – I stumbled upon a promising recipe in some random magazine. I had eaten ground meat and cabbage combo before, but in that case the cabbage was fermented (aka sauerkraut). This skillet made my lunch today and I paired it with a bowl of cucumber salad. No need for carbohydrates here – the meal was light enough to be called “summer meal”. I truly recommend it.

You need:
ground beef
onion, chopped
(green) cabbage, julienned
bay leaf
cumin seeds, crushed
rosemary, fresh or dried, chopped
grated nutmeg
smoked paprika (only a dash)
sea salt
fresh parsley, chopped
white wine, a splash of, and water or stock
olive oil

1. In a skillet, heat some olive oil. Stir-fry the ground meat, add the bay leaf, nutmeg, rosemary, paprika and salt. Add the wine and let reduce, afterwards cover with water or stock. Let simmer until there is only few liquid left. Transfer to a plate.
2. In the same skillet, heat some more olive oil and sauté/stir-fry the cabbage and onion. Season with crushed cumin seeds and salt and pour in a little water/stock. Cook for 5-10′, until softened. Now stir in the meat, turn off the stove and let the dish sit for 5′.
3. Before serving, stir in the chopped parsley. I tend to put a lot of it because I adore parsley and also, because I pick a huge bunch every week from the garden. I put it in a glass of water and it keeps well in the fridge for several days.

Suggestion: in addition, you could stir-fry some sliced bacon together with the cabbage and add cubed tomatoes to the meat.