Our family does a basic ground beef-and-chopped/steamed-cabbage-served-over-rice thing. I think my wife adds a little yellow mustard at the table sometimes.
I got bored the other night. For some reason the grill encourages more/different/better? It should be obvious there are a zillion ways you can modify this so-called “recipe.” And so I did. Let’s see what you can do!
Prep:
Light a chimney of charcoal and dump into two charcoal baskets centered in the 22.5” kettle of your choice. Bottom vent partially closed. We aren’t wanting blazing heat, but we do want direct heat. Feel free to use your Vortex instead of char baskets, but invert it and place the coals inside. Just don’t load the bastage up with ‘em. Less is less. We aren’t wanting blazing heat.
I used a Dutch Oven but a frypan with high sides also works; you’ll need to cover the pot at the end to steam the cabbage.
My GBS grate handles the weight better than anything else I have, so that got the call. If you do likewise, retain the center section; we don’t want to place the dutch oven down into the coals. Again ... we aren’t wanting blazing heat on the bottom, but we do want direct heat. I actually used my “square”
Camp Chef Dutch Oven.
—> The entire thing can be ready in an hour or less. <—
Start the rice: cook about 3-4 cups
Add some oil to the DO or fry pan … and brown 1 white onion, chopped or sliced up. Add sauce and stir some more.
Sauce:
1-2 TBSP Worcestershire
a healthy teaspoon of granulated garlic
some bbq rub
2 TBSP of of salsa
Next,
cook 2lbs of 80/20 ground beef in the dutch oven or frypan. Don’t drain the fat.
Sprinkle 1 cabbage, chopped up, on top of the cooked ground beef
Drizzle (fo shizzle) 1/4 cup red wine vinegar on top of the cabbage
Cover the dutch oven or frypan
Close all vents,
cover and snuff it out! Everything’s basically done, you’re just steaming the cabbage for a while, as the kettle is now a hot faux cambrio, you dig?.
Serve in 30-40 mins.
Yellow mustard at the table is optional.A note about the picture: This dish isn’t very photogenic. Let’s face it, it’s just ground beef and freakin’ cabbage. Also, the red wine vinegar gives the cabbage a pallid color and makes the beef appear undercooked!
Topic: Ground Beef & Cabbage (Read 1313 times)
