Carne de Res con Col (Ground Beef with Cabbage)

Carne de Res con Col
(Ground Beef with Cabbage)

3 garlic cloves, roughly chopped
6 peppercorns
salt to taste
1 lb ground sirloin with a little fat
3 tablespoons vegetable oil
1/4 cup finely chopped white onion
2 jalapeno chile, sliced
6 oz tomatoes, finely chopped
4 cups finely shredded cabbage
1 cup cooked Navy beans
2/3 cups Stock
1/2 cup firmly packed, roughly chopped cilantro


Crush the garlic, peppercorns and salt together and mix well into the beef. Set aside for a few minutes to season.

Heat the oil in a large heavy skillet, add the onion, chile and a sprinkle of salt, and cook over medium heat until the onions is translucent, about 1 minute.


Add the tomatoes and continue cooking until most of the juice has been absorbed, about 3 minutes.


Stir the meat into the pan and cook over fairly high heat, stirring from time to time, about 7 minutes.


Add the cabbage, beans, water and cilantro and continue cooking over medium heat, stirring from time to time until the mixture is well seasoned and moist but not juicy, about 15 minutes.




Serve on tortillas, or as a stuffing for chiles or as a main course with rice.



Also good for breakfast with a single fried egg on top. The yolk mixing into the beef really enriches the dish.


I added a bit of low fat Sour Cream that was mixed with Salt, Pepper, Cumin and chile powder on the tortilla. Very tasty!