Southwest Cheesy Cabbage Skillet (One Pot Meal!)

A variation of this recipe came across my social media newsfeed a few weeks ago. It had "low carb" in the title and after checking out the ingredients, I knew it would be something we would enjoy.  I spiced it up a little and added more cheese because why not?

An added bonus is that this is a one pot meal!  So no big sink full of dishes to wash after dining which is always a good thing.

You can either spice this dish up or down to suit your taste.  If you don't like spicy food, eliminate the jalapeno.  If you don't like Rotel tomatoes, substitute a can of petite diced tomatoes.  

1 pound ground chuck, pork or turkey

1 small yellow onion, chopped

1 small green bell pepper, seeded and diced

1 small jalapeno, seeded and diced

2 cloves garlic, minced

2 t. chili powder

1/2 t. ground cumin

salt and pepper to taste

1 (10 oz.) can Rotel tomatoes (your flavor preference)

1 (8 oz.) can sugar free tomato sauce

3 cups coarsely chopped cabbage

1 - 2 cups shredded Cheddar or Pepper Jack cheese

In a medium skillet, over medium-high heat, brown the ground chuck and drain well.

Add the onion, peppers, garlic and seasoning.  Continue cooking over medium heat, stirring occasionally until onions and peppers are beginning to soften (3 - 5 minutes).

Add tomatoes, tomato sauce, and cabbage.  Stir well and cover.

Lower heat to medium-low and continue cooking for 18-20 minutes, stirring occasionally, under cabbage is tender crisp.  Taste and adjust seasonings if needed.  If you don't care for cheese, this dish is perfecdt at this point!  You can stop right here and enjoy a wonderful dinner.  

But.....if you're like me, add the cheese and replace cover.  Turn off the heat and let the cheese melt for 2 - 3 minutes.  Enjoy!