Smoky Cajun Cabbage with Browned Meat

• ground beefpatted dry16 oz
• green cabbagethinly sliced10 cup
• yellow onionthinly sliced1
• bell pepperthinly sliced1
• garlicminced4 clove
• canola oil2 tbsp
• Cajun seasoning4 tsp
• smoked paprika2 tsp
• apple cider vinegar4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the cabbage, onion, and bell pepper, and mince the garlic. Keep the prepared vegetables separate from the raw beef.
2. 2Do not rinse the ground beef. Pat it dry, season it with half of the kosher salt and black pepper, then heat a large skillet over medium-high heat and add the canola oil. Crumble in the beef and cook for 5-7 minutes, stirring occasionally, until deeply browned and the thickest pieces reach 160F (71C). Transfer the beef to a plate, then wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the onion and bell pepper to the skillet and cook for 3-4 minutes, stirring, until softened and lightly browned. Add the garlic, Cajun seasoning, smoked paprika, and remaining kosher salt, then stir for 30-60 seconds until fragrant.
4. 4Add the cabbage and toss it through the seasoned vegetables. Cook for 8-10 minutes, stirring every few minutes, until the cabbage is wilted, browned at the edges, and still has a little bite.
5. 5Return the beef and any accumulated juices to the skillet. Stir in the apple cider vinegar and cook for 2-3 minutes, until the mixture is steaming hot, the cabbage is tender, and the sauce lightly coats the ingredients. Taste and adjust with black pepper and additional salt if needed.