Ingredients
Method
- Brown the ground beef in a skillet over medium-high heat, adding the Worcestershire sauce, garlic powder, salt, and pepper as it cooks.
- Add the onions when the beef is nearly cooked through and continue cooking until the beef is done and the onions are translucent. Drain the grease and set aside.
- Add a small amount of olive oil and the shredded cabbage to the same skillet. Sauté until the cabbage is slightly softened, then season with salt and pepper to taste.
- Divide the cabbage among four bowls and top each with a quarter portion of the ground beef.
- Sprinkle each bowl with 1/4 cup of shredded cheese and top with four pickle slices.
- Pour the special sauce over each bowl and serve.
Special Sauce
- Whisk all ingredients together in a small bowl and set aside.
Nutrition
Notes
Cabbage Texture: I've learned that the secret to a great bowl is not overcooking the cabbage: you want it to retain a bit of crunch to mimic the crispness of iceberg lettuce.
The Sauce: If you have the time, I highly recommend making the sauce an hour before serving because the flavors really need that extra bit of time to meld together in the fridge.
Beef Flavor:
I always make sure to get a good sear on the beef before adding the onions: those browned bits at the bottom of the pan add so much depth to the final dish