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This Ground Beef Taco Cabbage Skillet is my go-to when I need something hearty and full of flavor but do not want to fuss over carb-heavy mains. It is a one-pan dinner that always gets the table talking and every bite hits that taco craving spot while sneaking in extra veggies.
The first time I made this I was in a rush after work and had to use up half a cabbage left in the fridge. My husband had seconds before I finished my first plate and now we make it anytime tacos sound good but we want something different.
Ingredients
- Lean ground beef: I go for 90 percent lean for juicy texture without excess fat and it is usually fresher if you get it from a butcher
- Green cabbage: Keep it crisp by buying a tightly packed head and shredding just before cooking so it stays sweet and crunchy
- Low carb taco seasoning: This blend is my shortcut to tons of flavor. Check for no added sugar if staying low carb
- Dry minced onion: Adds concentrated onion taste and saves chopping time. Look for a pale tan color to avoid bitterness
- Water: Just a splash keeps everything moist so cabbage cooks evenly
- Shredded cheddar cheese: Use high-quality cheese that you shred at home for the best melt and creamy finish
Instructions
- Brown and Drain Beef
- Crumble the ground beef into a large heavy skillet and brown it over medium-high heat for about eight minutes stirring often. Once the meat is fully browned and there is no pink left drain off any excess fat so the dish does not get greasy. This creates the savory base for all the other ingredients.
- Cook Cabbage and Seasonings
- Add the shredded cabbage straight into the skillet with the drained beef along with the taco seasoning dry minced onion and water. Stir really well to coat every bit of cabbage and beef with spices. Leave the pan uncovered and keep stirring and cooking for about five to seven minutes or until the cabbage is just tender but still has some bite. This step builds layers of flavor and ensures the cabbage stays bright and not soggy.
- Melt Cheese
- Sprinkle the shredded cheddar cheese all across the surface so every scoop gets cheesy goodness. Put a tight lid on the skillet and turn the heat to low. Let it sit covered for five to ten minutes depending on how melty you like your cheese. The steam will gently finish softening the cabbage and turn the cheese silky and bubbly.
- Serve
- Take the lid off and serve up hot straight from the skillet. I like piling it high and letting everyone dig in family style so it stays extra warm at the table.
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Cabbage is my secret hero ingredient for this dish. My youngest once declared the cabbage tasted just like noodles and now nobody at our table misses tortillas on taco night anymore.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to four days. Reheat quickly in the microwave or on the stovetop. This skillet also holds up well in the freezer for up to two months and the flavors deepen even more after sitting.
Ingredient Substitutions
Swap ground beef for ground turkey or chicken for a lighter version. If you cannot find pre-shredded cabbage go for a bagged coleslaw mix instead. Monterey jack or pepper jack cheese are perfect if you want a little extra zip or creaminess.
Serving Suggestions
Pile on your favorite taco toppings like diced avocado chopped tomatoes or a big spoonful of fresh salsa. For extra crunch toss in some toasted pepitas or serve with a green salad on the side for a full meal.
Cultural or Historical Context
This skillet recipe takes inspiration from classic American taco night but uses cabbage in place of tortillas for a low carb twist. It is a smart way to use fresh produce and turn taco flavors into something a little unexpected and comforting.
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This is the best way to enjoy taco night while eating more veggies and less carbs. Your family will not even notice the cabbage swap!