Cabbage and Ground Beef Skillet (Print version)
One pan, 30 minutes, and a handful of pantry staples. This cabbage and ground beef skillet is cheap, satisfying, and earns a permanent spot in the weekly rotation.
# Ingredients:
For the skillet
01 -
1 lb (450 g) 80/20 ground beef
02 -
1 medium yellow onion, diced
03 -
4 cloves garlic, minced
04 -
4 cups (about 1/2 medium head) green cabbage, thinly shredded
05 -
1 can (14.5 oz / 411 g) diced tomatoes, with juices
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon black pepper
09 -
Salt to taste
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Let it sit 1 to 2 minutes between stirs to develop a brown crust. Cook until no pink remains, about 5 to 7 minutes. Drain most of the fat, leaving about 1 tablespoon in the pan.
02 -
Add the diced onion to the pan and cook 3 to 4 minutes, scraping up any browned bits, until softened. Add the garlic and stir for 30 to 60 seconds until fragrant but not browned.
03 -
Add the shredded cabbage to the skillet and toss with the beef and onion mixture. Cook, stirring every couple of minutes, for 8 to 10 minutes until the cabbage is fully tender and some edges pick up a little color.
04 -
Pour in the diced tomatoes with their juices, Worcestershire sauce, smoked paprika, and pepper. Stir well and simmer for 5 minutes until the liquid reduces slightly and everything comes together. Taste and adjust salt before serving.
# Good to know:
01 -
Best served hot directly from the skillet.
02 -
Serve as-is for a low-carb meal or spoon over rice, egg noodles, or mashed potatoes to stretch the batch further.