Southwest Beef and Cabbage Stir Fry

Ingredients

• 1/2 head green cabbage, shredded
• 1 Tbsp cooking oil
• 1/2 lb ground beef
• 2 cloves garlic, minced
• 1 Tbsp chili powder
• 1/2 tsp cumin
• Salt to taste
• 10 oz can diced tomatoes with green chiles
• 1 cup frozen corn kernels
• 2 green onions, sliced
• Taco sauce or hot sauce to taste

Directions

1. Pull off and discard any bruised or tired outer cabbage leaves, then rinse the head well. Cut away the core and slice the leaves into fine shreds. Keep the cabbage nearby for later.
2. Place the cooking oil, ground beef, minced garlic, chili powder, cumin, and a pinch of salt in a large skillet. Set it over medium heat and cook, crumbling the meat with your spoon, until the beef is browned all the way through. If the beef has released a lot of fat, pour off the extra from the skillet.
3. Pour off most of the juice from the diced tomatoes, then stir the tomatoes into the skillet with the frozen corn kernels. Keep sautéing over medium heat until the corn is hot and the liquid in the pan has mostly cooked away. Taste, then season with more salt if it needs it.
4. Stir in the shredded cabbage and sauté only a couple minutes longer, just until the cabbage softens into a light wilt. Finish with the sliced green onions and a little taco sauce or hot sauce over the top, then serve.