CARNE MOLIDA CON REPOLLO | GROUND BEEF AND CABBAGE ❤️

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CARNE MOLIDA CON REPOLLO (Ground Beef and Cabbage) takes me far back to my childhood, this is one of the many delicious Mexican dishes my mom prepared for us when we were growing up because it was economical and delicious. I’ve always said that my mom is the best cook in my eyes, she has a way of making any dish so delicious and this is one of them. When we walked in the door after a long day at school she always had a delicious meal waiting for us because she knew we’d get home real hungry. This dish doesn’t take a lot of ingredients, but the seasoning is able to turn a simple ground beef and cabbage into a feast, she always sided it with a big spoonful of freshly made pinto beans and homemade tortillas whether they were flour or corn. I continued the tradition of making this dish for my family and serving it just like she did. I hope you try this recipe.❤️

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STOVE BURNER COVERS

PIG FACE MOLCAJETE

PAMPERED CHEF SMALL BATTER BOWL


INGREDIENTS _____________________
1 1/2 lbs Ground Beef 80/20
1/2 Medium Cabbage (1/2-1 inch pieces)
1/2 Small onion chopped
4 large Roma tomatoes diced (3 C.)
2 Green onions chopped (with 1/2 green stems)
1 tsp whole cumin
1 tsp peppercorn
2 Large Garlic Cloves
Salt (to your liking)
1 1/2 Tbsp Tomato flavored Chicken Bouillon (knorr)
4 1/2 C. Water (1/2 In molcajete)
1 large Jalapeño sliced (seeds removed)

SIDES_______________
Pinto Beans
Corn tortillas


DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

#carnemolida
#repollo
#rachelcookswithlove