2 cups shredded red cabbage (about 1/2 small head)
2 cups grated beet (about 3 medium beets )
1/2 cup water
2 tablespoons cider vinegar
1/4 cup plain 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh dill
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add beef to pan; cook 4 minutes, stirring to crumble. Add onion, 1/2 teaspoon salt, pepper, and garlic; sauté 5 minutes or until translucent. Add cabbage, beet, water, vinegar, and remaining 1/2 teaspoon salt; cook about 10 minutes or until cabbage begins to wilt and liquid almost evaporates. Spoon 1 1/4 cups hash into each of 4 serving bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons dill.
My husband and I are apart of an organic food share so we get things that we aren't sure what to do with. We had red cabbage and beets, among other things, this week so instead of the typical "throw it in a salad or smoothie" I did a search for a recipe. We are paleo so I didn't do the yogurt but the main recipe itself is yummie! This is definitely going into rotation!
Eh - I won't make this again. I had red cabbage & beets in my organic veggie basket this week (both of which I really like) so I thought I'd try this. I ended up with 5 T vinegar, 1 T agave syrup, and I lost count of the additional salt & pepper. I cooked some eggs on top & served it with Louisiana hot sauce and even more salt & pepper. It was okay, but I will make other dishes that serve these two wonderful ingredients better in the future.
This was a unique recipe that came out very delicious after a few modifications. Like a couple other reviewers, I found the recipe a bit bland as written. I added more salt, pepper, vinegar and used a spicy paprika to add a smoky flavor to the dish. The yogurt dill sauce really ties the flavors together. I highly recommend using a food processor for prep.
I didn't expect to like this as much as I did. I'm not a fan of cabbage, but I had some roasted beets to use up and ground beef on hand, so I gave it a try. It came together quickly (after the prep-work was done), and I agree that the yogurt and dill add an extra dimension to the flavor. I served this with a baked sweet potato. I had considered doubling the recipe, and now I wish I had!
While this dish is very pretty and quick to prepare, it turned out a bit bland for me. I think I would add more vinegar next time for a little more tang. I also served it with a baked potato as CL suggested.
Great recipe! It was easy and quick to make. I followed it to the recipe, only substituting in bison for the beef. It was quick, easy and had bunches of left overs. Nutrient dense dish! Great for weeknight or quick meal needs. There is the potential to add a little more in the spice department to make it a little spicier. Great dish!
A great combination of earthiness from the beets, sweet tang from the vinegar, crunch from the cabbage, and meatiness from the beef. The flavors are perfectly married, and this is one of those recipes that doesn't require any modifications to be absolutely tasty!
This was really good! So colorful and a great combination of flavors. I added the beet greens (chopped) at the end of cooking and used ground buffalo in place of the beef. This is a nice simple,healthy dinner for weeknights. Served it with roasted potatoes and a salad. Yum!
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