-Yellow Onion -Green Cabbage -Cooking Oil -Ground Beef -Steak Seasoning
-Cooked Rice -Butter -Soy Sauce
Dice one yellow onion.
Chop green cabbage into ½-inch pieces. You should have about five cups once chopped, but it’s flexible so it’s okay if you have more or less.
Sauté the diced onion in cooking oil over medium heat until soft (about five minutes).
Add ground beef and steak seasoning to the skillet. Continue to sauté until the beef is cooked through. If you’re using a higher fat content beef, you can drain the excess fat from the skillet after the beef has cooked through.
Add the chopped cabbage and water to the skillet. Continue to stir and cook over medium heat until the cabbage has softened.
You can continue to cook this until the cabbage reaches your desired level of tenderness. I like mine to still have some texture and a vibrant green color.
Add cooked rice and butter to the skillet. Fold the rice and butter into the beef and cabbage until the butter has melted, everything is evenly combined, and the rice has heated through.
Finally, add soy sauce. It’s best to add this to your own taste buds, so start with 1 tsp and add more until it tastes good.