Ingredients
1 pound lean ground beef (90% lean)1/2 teaspoon salt3/4 teaspoon garlic powder1/4 teaspoon pepper1 tablespoon olive oil1 medium onion, chopped6 cups chopped cabbage (about 1 small head)3 cans (4 ounces each) chopped green chiles2 cups water1 can (14-1/2 ounces) reduced-sodium beef broth2 tablespoons minced fresh cilantro Optional toppings: pico de gallo and reduced-fat sour cream, optional
Preparation
In a large saucepan, cook and crumble beef with seasonings over medium-high heat until no longer pink, 5-7 minutes. Remove from pan.
In same pan, heat oil over medium-high heat; saute onion and cabbage until crisp-tender, 4-6 minutes. Stir in beef, chiles, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes. Stir in cilantro. If desired, top with pico de gallo and sour cream.
