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Creating this bowl is a very straightforward process that only takes about twenty minutes from start to finish which makes it perfect for a quick weeknight dinner.
Start by preparing your vegetables so that everything is ready to go once you start the cooking process. Take your head of cabbage and remove the outer leaves and then slice it into very thin shreds using a sharp knife or a mandoline slicer. You want the cabbage to look like coleslaw mix because this allows it to cook quickly and absorb all the delicious flavors from the meat. Dice your onion and tomato and slice your pickles into small rounds so they are ready for the final assembly.
Place a large skillet or a deep pan over medium high heat and add one tablespoon of olive oil. Once the oil is shimmering add the diced onions and cook them for about three to four minutes until they become translucent and start to smell sweet. Add the minced garlic and cook for just one more minute being careful not to let the garlic burn as it can become bitter very quickly.
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Add the ground beef or ground turkey into the pan with the onions and garlic. Use a wooden spoon or a spatula to break the meat apart into small crumbles as it browns. Cook the meat for about seven to eight minutes until there is no pink left and it has a nice sear on the outside. Drain any excess fat from the pan if you prefer a leaner meal although a little bit of juice helps to flavor the cabbage later on.
Season the meat with the sea salt and black pepper and garlic powder and smoked paprika. Stir everything together so that every piece of meat is coated in the spices. The smoked paprika is a secret ingredient here because it adds a lovely grilled flavor that makes the dish taste like it came right off a charcoal barbecue.
Push the cooked meat to one side of the pan and add the second tablespoon of olive oil to the empty side. Toss in all of the shredded cabbage and stir it around to coat it in the oil and the juices from the meat. Cook the cabbage for about five minutes while stirring frequently. You want the cabbage to soften slightly but still maintain a bit of a fresh crunch for the best texture.
Once the cabbage has reached your desired level of tenderness mix the meat back into the cabbage until everything is well combined. Sprinkle the shredded cheddar cheese over the top of the mixture and turn off the heat. Put a lid on the pan for about sixty seconds to allow the steam to melt the cheese into a gooey and delicious layer over the meat and vegetables.
Divide the warm mixture into four large bowls for serving. Top each bowl with the diced tomatoes and sliced pickles for that authentic burger feel. Drizzle the yellow mustard and sugar free ketchup over the top of each bowl in a zig zag pattern. You can also add a dollop of Greek yogurt or sour cream if you want a bit of extra creaminess to balance out the spices.
Why This Recipe Is Special
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