Cabbage and Beef Fiesta Skillet

Wash and thinly slice the cabbage into regular strips. Slice the red onion into thin half-moons. Roughly chop the garlic. Wash and deseed the bell peppers, then cut them into 1 cm wide strips. If using the carrot, grate it coarsely. Chop the fresh cilantro.

In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced onion and sauté for 2 minutes until translucent. Add the chopped garlic, bell pepper strips and grated carrot. Sauté everything for 5 minutes, stirring regularly, until vegetables begin to soften.

Add the sliced cabbage to the skillet. Mix well to coat with oil and incorporate with other vegetables. Continue cooking over medium heat for 8-10 minutes, stirring frequently, until cabbage is tender but still retains some crunch. Some edges may lightly caramelize.

Push the vegetables to the edges of the skillet to clear the center. Increase heat to high and place the ground beef in the center. Brown it for 4-5 minutes, crumbling with a spatula. Once the meat is well colored and crispy, mix it with the vegetables.

Incorporate the tomato paste, cumin, smoked paprika and chili powder. Salt and pepper generously. Mix thoroughly to distribute the spices and simmer for 5 more minutes over low heat to allow flavors to develop.

Taste and adjust seasoning if needed. Off the heat, drizzle with lime juice and sprinkle with chopped fresh cilantro.