Chiapas style beef with cabbage is quick, easy, inexpensive and satisfying. And did I say versatile? It can be served with rice, used as a filling for stuffed chiles, or a topping for tostadas.
Adapted from Essential Cuisines of Mexico by Diana Kennedy.
- 1 pound lean ground beef
- 3 cloves garlic, crushed
- 1/8 teaspoon coarsely ground black pepper
- Salt to taste
- 2 tablespoons vegetable oil or light olive oil (not extra virgin)
- ½ medium onion, chopped
- 1 fresh jalapeño chile, chopped
- 1 cup chopped tomato
- 3 cups cabbage, shredded
- ½ cup chicken, beef or vegetable broth
- 1/3 cup chopped cilantro
Place the ground beef in a bowl, add the garlic, salt and pepper. Combine well. Allow to rest for a few minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and cook until starting to wilt. Add the jalapeño and tomato. Cook until the juice rendered by the tomato has evaporated.
Add the ground beef and cook, breaking it up with a spatula or wooden spoon, until no longer pink. Add the cabbage, broth and cilantro and continue cooking until the cabbage has wilted. The mixture should be moist but not watery.
Serves 4 as a main course, more as a chile stuffing or tostada topping.
The humble cabbage: A Mexican cook’s loyal friend