Susan's Fabulous Picadillo Cubano
Thanks to Sue for this awesomely spicy, savory, and sweet recipe! I only changed a couple of things, based on what was in my fridge at the time, but we all loved it. Such a great new way to enjoy a less-expensive cut of meat! :)
1/4 C olive oil (optional if using very fatty meat)
2 lbs ground beef
1/2 tsp cumin
1/4 tsp oregano
1 bay leaf
1 large onion, finely chopped
1 sweet pepper, finely chopped
2 cups grated or minced green cabbage
5 garlic cloves, crushed
Salt and pepper, to taste
1 jar crushed or diced tomatoes, approximately 18 oz.
1 C white wine
1/2 C Spanish olives, cut in half, or mixed pickled olives/vegetables
1/3 C raisins
Place a saucepan on medium-high heat and add the olive oil (just skip the oil if your meat is fatty (like 75% lean)).
Add the beef and brown, stirring occasionally, then add the cumin, oregano, bay leaf, onion, bell pepper, cabbage, garlic and season with plenty of salt and pepper
Cook for about 10 minutes more. Add the tomatoes, white wine, olives and raisins. Reduce the heat to low, cover and cook for about 30 minutes, stirring often.
Remove bay leaf and serve over rice.