Beef And Cabbage Tacos Recipes

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KOREAN-STYLE BEEF & CABBAGE TACOS



Korean-Style Beef & Cabbage Tacos image

This Korean-flavored steak tacos recipe uses cabbage in three ways: a crisp cabbage leaf acts as the shell, sautéed cabbage is part of the filling and pickled cabbage tops off the tacos. You can prepare most of the ingredients ahead, so all you have to do is assemble the steak tacos when you're ready to serve.

Provided by EatingWell Member

Categories     Healthy Flank Steak Recipes

Time 3h30m

Number Of Ingredients 25

4 cups sliced napa cabbage (sliced crosswise)
¾ cup rice vinegar
½ cup water
1 tablespoon minced fresh ginger
½ teaspoon coarsely ground pepper
¼ teaspoon crushed red pepper
Pinch of salt
¼ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 tablespoon toasted sesame oil
2 scallions, finely chopped
1 ½ tablespoons minced fresh ginger
1 ½ tablespoons sugar
2 cloves garlic, minced
1-2 teaspoons chile paste, such as sambal oelek
1 pound skirt steak or flank steak, trimmed
1 cup water
½ cup brown basmati rice
1/4 teaspoon canola oil plus 1 1/2 tablespoons, divided
1 medium red cabbage
1 large onion, halved and thinly sliced
2 cloves garlic, minced
¼ teaspoon freshly ground pepper
Pinch of salt
1 tablespoon minced fresh ginger

Steps:

  • To prepare pickled cabbage: Place napa cabbage in a large bowl. Combine 3/4 cup rice vinegar, 1/2 cup water, 1 tablespoon ginger, 1/2 teaspoon pepper, crushed red pepper and salt in a medium saucepan; bring to a boil over high heat and cook until the salt is dissolved, 30 seconds to 1 minute. Let cool for 2 minutes. Pour over the cabbage and stir well. Cover and refrigerate, stirring occasionally, for least 2 hours and up to 1 day.
  • To marinate steak: Combine soy sauce, 1/4 cup vinegar, sesame oil, scallions, 1 1/2 tablespoons ginger, sugar, garlic and chile paste to taste in a shallow glass dish. Add steak, cover and marinate in the refrigerator, turning once or twice, for at least 1 hour and up to 1 day.
  • To prepare filling & cabbage shells: Combine 1 cup water, rice and 1/4 teaspoon canola oil in a medium saucepan. Bring to a boil over high heat. Stir well, reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is tender, 40 to 50 minutes. Set aside, covered.
  • Remove the outermost leaves from red cabbage, cut the head in half through the core and remove the core from each half. Peel leaves from each half and select 8 good-looking ones to use for the taco shells. Thinly slice enough of the remaining cabbage to get 4 cups.
  • Heat the remaining 1 1/2 tablespoons canola oil in a large skillet over medium heat. Add onion, 2 cloves minced garlic, 1/4 teaspoon pepper and a pinch of salt; cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add the sliced red cabbage and 1 tablespoon ginger and cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes more. Set aside.
  • When you're ready to cook the steak, preheat a grill to medium-high. (Or position an oven rack 3 to 4 inches from the heat source and preheat broiler to high.)
  • Remove the steak from the marinade; reserve the marinade. Grill (or broil), turning once, 6 to 7 minutes for medium-rare skirt steak or 9 to 12 minutes for medium-rare flank steak. Transfer to a clean cutting board, tent with foil and let rest for 5 minutes.
  • Add the marinade to the red cabbage mixture in the skillet and bring to a boil over medium-high heat. Cook, stirring, until the liquid is almost evaporated, about 4 minutes.
  • To serve, divide the rice and the red cabbage mixture among the cabbage shells. Very thinly slice the steak against the grain and divide among the tacos. Top each with about 2 tablespoons drained pickled cabbage.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 40.1 g, Cholesterol 73.7 mg, Fat 19.4 g, Fiber 6.3 g, Protein 30.3 g, SaturatedFat 4.7 g, Sodium 728 mg, Sugar 11.4 g

TACO GROUND BEEF AND CABBAGE SKILLET MEAL



Taco Ground Beef and Cabbage Skillet Meal image

If you love ground beef and cabbage, you'll love this recipe. Taco Ground Beef and Cabbage Skillet Meal si the perfect ground beef and cabbage meal.

Provided by Laura

Categories     30-Minute Meals     Mains

Time 10m

Number Of Ingredients 6

1 lb. Ground beef
1 tsp. Chili powder
½ c. Salsa
2-3 c. Chopped cabbage
¾ c. Shredded cheddar cheese
Chopped green onions for garnish

Steps:

  • Brown the ground beef completely in a skillet over medium-high heat.
  • Add in the chili powder and salsa. Stir to combine.
  • Pour in the chopped cabbage, reduce the heat to medium, cover the pot and cook for 10 minutes, or until the cabbage is done to your liking.
  • Remove the lid from the pot, top with the shredded cheddar cheese, and add green onions for garnish once the cheese has melted.

BEEF AND CABBAGE TACOS



Beef and Cabbage Tacos image

When you want a change from the usual tacos, when you want dinner on the table in just 20 minutes, this is the recipe you need. Our zesty tacos have a spicy beef filling with red cabbage, avocado, and sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 20m

Number Of Ingredients 8

1 pound ground beef (80 percent lean)
1 teaspoon grated lime zest and 2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
1/2 teaspoon red-pepper flakes
1 tablespoon minced garlic (from 2 cloves)
Coarse salt
1/2 head red cabbage, shredded (3 cups)
8 6-inch corn or flour tortillas, toasted
Sliced avocado, sour cream, and pickled jalapenos, for serving

Steps:

  • In a large bowl, mix beef with lime juice and zest, pepper flakes, garlic, and 1 teaspoon salt. Heat a large nonstick skillet over high. Add beef mixture and cook, stirring occasionally, until browned, about 7 minutes. Add cabbage and season with salt. Cook, stirring occasionally, until cabbage is wilted, 2 to 4 minutes more.
  • Fill tortillas with beef mixture. Serve with accompaniments and lime wedges.

CORNED BEEF & CABBAGE TACOS



Corned Beef & Cabbage Tacos image

Make and share this Corned Beef & Cabbage Tacos recipe from Food.com.

Provided by Food.com

Categories     European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

1 1/4 cups masa harina flour
8 ounces shredded purple potatoes
1 tablespoon chopped scallion, plus 2 tablespoons
1 teaspoon salt
1/2 cup hot water, plus more if needed
1 1/2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1 cup shredded carrot
1/4 cup spicy mustard
1/2 cup mayonnaise
3 tablespoons prepared horseradish
1 lb purple potatoes, peeled, cubed and cooked
3 tablespoons olive oil
3 cups shredded corned beef
1/2 cup cilantro leaf
2 fresno chilies, sliced into thin rounds
1 lime, cut into wedges
kosher salt
ground black pepper

Steps:

  • To make tortillas, in a large bowl combine masa, shredded potatoes, 1 tablespoon scallions and salt. Add water and use your hands to form into a dough. Add water, 1 teaspoon at a time, if dough seems to dry. Keep a damp towel over dough while you make tortillas.
  • Heat a large cast iron skillet over medium high heat. Take off a golf ball-size piece of dough and roll into a ball. Place between 2 pieces of plastic or wax paper and press in a tortilla press. Remove dough from the plastic and cook in skillet until lightly toasted, about 2 minutes per side. Remove and place tortillas in a stack on a plate. Keep covered with a dry, clean towel. Repeat with remaining dough.
  • In a large bowl, mix to combine the green cabbage, red cabbage, carrots, 2 tablespoons scallions, salt and pepper. In a medium bowl, whisk to combine mustard, mayonnaise and horseradish. Pour 1/2 cup sauce over cabbage and mix to combine. Reserve remaining sauce to drizzle over tacos.
  • In a medium bowl, mash to combine warm cooked purple potatoes with olive oil, salt and pepper.
  • To assemble tacos, spoon purple potato mash into the center of a tortilla. Top with cabbage slaw and corned beef. Drizzle with horseradish mustard sauce and garnish with cilantro, chilis and a lime wedge.

Nutrition Facts : Calories 409.5, Fat 12.6, SaturatedFat 1.7, Sodium 843.4, Carbohydrate 69.7, Fiber 9.9, Sugar 7.8, Protein 9.2

KOREAN BULGOGI TACO RECIPE



Korean Bulgogi Taco Recipe image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 12 to 15 tacos

Number Of Ingredients 19

3 pounds beef short ribs, off the bone
1 cup soy sauce
1/2 cup mirin
1/2 cup dark brown sugar
1/4 cup sesame oil
6 cloves garlic
6 scallions
2 teaspoons peeled and grated fresh ginger
3 cups roughly chopped Napa cabbage
1 cup matchstick-size daikon slices
3 tablespoons chopped fresh cilantro
6 scallions, diced
2 limes, juiced
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons Sriracha
2 tablespoons extra-virgin olive oil
Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas
Sriracha, for serving

Steps:

  • Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
  • In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
  • Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
  • For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
  • For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
  • For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
  • Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
  • On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.

CORNED BEEF AND CABBAGE TACOS



Corned Beef and Cabbage Tacos image

Irish and Mexican just like me! Planning on using my leftover St. Patrick's Day corned beef brisket for this.

Provided by cookiedog

Categories     Meat

Time 25m

Yield 12 tacos

Number Of Ingredients 7

1 corned beef brisket (including seasoning packet)
12 corn tortillas or 12 crisp taco shells, warmed
3 cups shredded cabbage or 3 cups lettuce
1 1/2 cups shredded aged cheddar cheese
sliced green onion
diced tomato
taco sauce (optional)

Steps:

  • Cook brisket according to package directions, or cover with water in a slow cooker and cook on HIGH for 8 to 10 hours.
  • Remove from liquid and let stand until cool enough to handle.
  • Remove any pieces of fat and shred corned beef.
  • To assemble tacos, fill tortillas or shells with shredded corned beef, cabbage and cheese.
  • Top with other ingredients as desired.

Nutrition Facts : Calories 154.9, Fat 7, SaturatedFat 3.5, Cholesterol 14.8, Sodium 281.7, Carbohydrate 16.6, Fiber 1.4, Sugar 1.2, Protein 6.2

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