Cabbage and Beef Bowl

Cabbage and Beef Bowl

This Cabbage and Beef Bowl recipe is packed full of savory flavors that will satisfy those comfort food cravings. Featuring a warm beef, soya sauce and garlic broth surrounding a bed of noodles, topped with a variety of vegetables featuring cabbage and crunchy carrots, cooked in a thick and rich beef and Korean spice sauce. As with many youths of today, my kids love to eat ramen or dishes that involve chop sticks. This dish had them excited to eat their vegetables and they all went for seconds! I made this recipe with ingredients that I have retally available at home, however one could swap out spaghetti noodles with egg noodles or rice.

INGREDIENTS: for the beef and veg:

1 lb. Ground Beef

1 Cup Sliced Mushrooms

1 White Onion, sliced and halved

1 Purple Onion, sliced and halved

2 Cloves Fresh Garlic, Minced

1 Green Pepper, Cut in strips

1 Yellow Bell Pepper, Cut in strips

2 Cups Diced Green Cabbage

1 Cup Diced Zucchini

1 Large Carrot, Peeled and diced into thin strips

1 Tbsp Garlic Powder

1 Tsp Italian spice

1 Tbsp Korean Spice (see my recipe for homemade blend, link at bottom)

Pinch Fresh Cracked Pepper

2 Tbsp Beef Stock Powder

2 Cups water

1/2 Tbsp Soya Sauce

1 tsp Worcestershire Sauce

2 Tbsp Cornstarch (thickening slurry) + 2 Tbsp water

Cabbage and Beef Bowl

Ingredients for noodles and broth

6 cups of water with 5 Tbsp Beef Stock Powder

1 Tbsp Soya Sauce

1 Tsp Garlic Powder

Pinch Fresh cracked Pepper

1 Tsp Worcestershire Sauce

1 Tsp Salt

200 g Spaghetti Noodles

1 Tsp Parsley Flakes

Directions:

• Prepare vegetables and set aside (peel, slice, dice). Add broth ingredient to a pot and allow to simmer.

• Add to a pan your ground beef and cook until browned. Remove from pan and set aside.

• Add to the same pan your diced onions and mushrooms and allow to brown for 2 minutes. Then add cabbage, fresh garlic and zucchini. Sauté for a few minutes.

• Add spices, water, soya sauce and Worcestershire sauce. Cook together for 2 minutes.

• Meanwhile, add noodles directly in the simmering broth and allow to cook to al dente.

• Add carrots and peppers to the pan (do this last so they remain crunchy).

• Return cooked beef into the pan with vegetables.

• Create a slurry of corn starch and water then add to vegetable pan. Stir together until thickened.

• Taste and add more spices as desired.

• To a serving bowl, add a portion noodles, ladle just enough broth to cover noodles, then top with vegetable and beef blend.

• Serve hot and enjoy!

Whether it's Sweet or Savoury, let it be made with Love!