Mediterranean Lamb, Cabbage, and Tomato Skillet
A rustic Mediterranean skillet of ground lamb, cabbage, tomatoes, and herbs, finished with lemon. Savory, earthy, and distinct from the chicken and fish options.
Ingredients
- Ground lamb, 16 OZ 1 pack $11.99
- Organic savoy cabbage 1 small head $1.99
- Organic roma tomatoes, 16 OZ 1/2 pack $2.99
- Organic shallots 1 small shallot $4.99
- Organic garlic, 3 CT 2 cloves $2.89
- Organic Italian parsley 1 small handful $2.19
- Lemon 1 $0.89
- Olive oil 1 tbsp
- Ground cumin 1 tsp
- Dried oregano 1 tsp
- Salt to taste
- Black pepper to taste
Instructions
- Thinly slice 1/2 small savoy cabbage. Dice 1 small shallot, mince 2 garlic cloves, and chop 1 handful parsley. Dice about 1 cup roma tomatoes.
- Heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it up, until browned.
- Add shallot and garlic; cook 1 minute.
- Stir in cumin, oregano, salt, and pepper.
- Add cabbage and tomatoes. Cook 6 to 8 minutes, stirring, until cabbage is tender but not mushy and tomatoes have softened.
- Finish with chopped parsley, zest of 1/2 lemon, and a squeeze of lemon juice.
- Serve in shallow bowls as-is, or with bread/grains if you have them.
Cook time: 30 minutes
Estimated cost: $12-16
Health notes: Protein-rich and lower carb, with lots of vegetables.
Drink pairing: Grenache or Côtes du Rhône-style red