Of course! A Cabbage and Ground Beef Skillet is the definition of easy, affordable, and satisfying comfort food. It’s a complete, one-pan meal that comes together quickly.
Here is a classic, flavorful recipe with tips and variations.
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Classic Cabbage and Ground Beef Skillet
This recipe is naturally low-carb, keto-friendly, and gluten-free. It’s hearty, savory, and perfect for a weeknight dinner.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4-6
Ingredients:
· 1 tbsp olive oil or avocado oil
· 1 lb lean ground beef (85/15 or 90/10 is ideal)
· 1 medium onion, chopped
· 3 cloves garlic, minced
· 1 small head of cabbage (about 2 lbs), cored and chopped into 1-inch pieces
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 tsp paprika (smoked or sweet)
· 1 tsp dried oregano or Italian seasoning
· ½ tsp crushed red pepper flakes (optional, for heat)
· Salt and freshly ground black pepper to taste
· For garnish: Fresh chopped parsley or a dollop of sour cream
Instructions:
1. Brown the Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain off any excess fat, if necessary.
2. Sauté Aromatics: Add the chopped onion to the skillet with the beef and cook for 4-5 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Season: Stir in the paprika, oregano, red pepper flakes (if using), and a good pinch of salt and pepper.
4. Add Cabbage & Tomatoes: Add the chopped cabbage and canned diced tomatoes (with their juices) to the skillet. Stir everything together until the cabbage is well coated in the seasonings and tomatoes.
5. Simmer: Reduce the heat to medium-low, cover the skillet with a lid, and let it cook for 15-20 minutes, stirring occasionally. The cabbage is done when it has wilted and become tender but still has a slight bite (al dente). If there’s too much liquid, remove the lid for the last 5 minutes of cooking to let it evaporate.
6. Adjust and Serve: Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and/or a spoonful of sour cream before serving.
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Tips for the Best Results:
· Don’t Overcook the Cabbage: You want it tender-crisp, not mushy. Keep an eye on it, especially in the last few minutes of cooking.
· Brown the Beef Well: Getting a good sear on the ground beef adds a ton of flavor. Don’t just steam it; let it get some color.
· Low and Slow: After adding the cabbage, cooking it covered over medium-low heat allows it to steam and soften in its own juices without burning.
· Add Other Veggies: This is a very flexible recipe. Feel free to add other vegetables like sliced bell peppers, carrots, or mushrooms when you sauté the onion.
Delicious Variations:
· “Unstuffed Cabbage Roll” Style: Add ½ cup of uncooked long-grain white rice and 1 cup of beef broth along with the cabbage and tomatoes. Cover and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed. You may need to add a bit more liquid.
· Tomato Sauce Version: Substitute the diced tomatoes with a 15-oz can of tomato sauce for a richer, saucier dish.
· Asian-Inspired:
· Use ground pork instead of beef.
· For the seasonings, use 2 tbsp soy sauce (or tamari), 1 tbsp grated fresh ginger, and a splash of sesame oil. Omit the oregano and paprika.
· Garnish with green onions and a drizzle of sriracha.
· Taco Style:
· Season the beef with 1 packet of taco seasoning instead of the listed spices.
· Add a can of black beans or kidney beans (drained and rinsed) with the cabbage.
· Serve with toppings like shredded cheese, salsa, avocado, and a squeeze of lime.
This dish is incredibly versatile, cheap to make, and wonderfully comforting. Enjoy your easy, one-pan meal