7 ingredients · 20 minutes · 3 servings

Instructions

1. Heat the oil in a pan over medium heat. Add the cabbage and cook for five to six minutes or until the cabbage begins to soften. Transfer to a bowl and set aside.
2. Add the beef to the pan, breaking it up as it cooks, five to six minutes. Once it is cooked through, drain any excess drippings from the pan.
3. Add the cooked cabbage back to the pan and stir to combine with the beef. Season with salt, garlic powder, and parsley, and then add the spinach and cook until wilted, about two to three minutes.
4. Season with additional salt if needed and divide between plates. Enjoy!

Ingredients

• 11 milliliters Extra Virgin Olive Oil
• 267 grams Purple Cabbage (chopped)
• 425 grams Lean Ground Beef
• 2 grams Sea Salt
• 1 gram Garlic Powder
• 800 milligrams Dried Parsley
• 90 grams Baby Spinach

Energy Value

Notes

Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately two cups.
More Flavor
Add other dried herbs and spices to taste.
Additional Toppings
Sliced avocado, green onion, red pepper flakes, or fresh herbs.
Serve it With
Cauliflower rice, rice, or quinoa.
No Beef
Use ground turkey, chicken, or pork instead.
No Purple Cabbage
Use green cabbage or kale instead.