Rating: 4 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 6
  • 5 star values: 4
Mark Bittman
Recipe by Cooking Light March 2011

Gallery

Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

187 calories; fat 9.8g; saturated fat 2.2g; mono fat 6g; poly fat 1g; protein 14.3g; carbohydrates 12.7g; fiber 2.9g; cholesterol 31mg; iron 1.9mg; sodium 577mg; calcium 50mg.
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