Cowboy Cabbage

• servings: 4 servings
• total time: 40 minutes

Ingredients

2 slices thick-cut bacon, chopped (about 1/3 cup)

1 (12-oz., 1-in.-thick) boneless ribeye steak, cut into 1-in. cubes

1/4 tsp. black pepper

2 tsp. kosher salt, divided

1 medium (9 oz.) yellow onion, thinly sliced (about 2 cups)

1 large (5 oz.) poblano chile, seeded and chopped (about 1 cup)

3 large garlic cloves, finely chopped (about 1 1/2 Tbsp.)

1/2 tsp. smoked paprika

1/2 tsp. ground cumin

1 small (2 lb.) green cabbage, cut into 1-in. pieces (about 8 cups)

1 cup chicken broth

1 Tbsp. tomato paste

2 to 3 Tbsp. coarsely chopped, drained pickled jalapeños

1 tsp. light brown sugar

Thinly sliced fresh jalapeños (optional)

Thinly sliced scallions (optional)

Directions

Place bacon in a large cast-iron skillet over medium; cook, stirring occasionally, until browned and crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate, reserving drippings in skillet.

Toss steak cubes with pepper and 1 teaspoon of the salt. Add to reserved drippings in skillet; cook over medium-high until browned on two sides, about 2 minutes per side. Transfer to a bowl and set aside; do not wipe skillet clean.

Add onion and poblano to reserved drippings in skillet. Cook over medium, stirring occasionally, until starting to soften, about 3 minutes. Add garlic, smoked paprika, and cumin; cook, stirring constantly, until fragrant, about 1 minute.

Add cabbage and cook over medium, stirring often, until starting to wilt, about 3 minutes. Stir in chicken broth, tomato paste, and remaining 1 teaspoon salt; cover and reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until tender-crisp, 13 to 15 minutes.

Remove from heat, uncover, and stir in pickled jalapeños and brown sugar until sugar melts. Top with reserved steak and bacon, and garnish with fresh jalapeños and scallions, if using.