Description
Comforting one-pan cabbage and ground beef skillet, tender cabbage mingles with savory, well-browned beef, sweet onions and carrots, a hint of tomato, and warm paprika, all simmered in rich broth for a hearty, budget-friendly weeknight dinner.
Ingredients
Scale
- 1 lb (450 g) ground beef, preferably 85 to 90 percent lean
- 1 medium head green cabbage, cored and chopped (about 8 cups, 700 to 800 g)
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, thinly sliced
- 2 tablespoons olive oil
- 1 cup beef broth, low sodium
- 2 tablespoons tomato paste
- 1 teaspoon fine salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large skillet or Dutch oven over medium high heat and add the olive oil until shimmering.
- Add the ground beef and cook, breaking it apart, until well browned with crisp edges, 5 to 7 minutes. Season with a pinch of salt and pepper.
- Stir in the onion and cook until translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds.
- Stir in the carrots, tomato paste, salt, pepper, and paprika until the vegetables are coated and the paste darkens slightly, 1 minute.
- Add the cabbage in batches, tossing after each addition until it begins to wilt and fits in the pan.
- Pour in the beef broth, scraping up browned bits. Bring to a simmer, cover, and cook until the cabbage is tender but not mushy, 12 to 15 minutes.
- Uncover, taste, and adjust seasoning. Stir in the parsley, then remove from heat.
- Serve hot in bowls, with lemon wedges or crusty bread if desired.
Notes
- For lighter results, drain excess fat after browning if using higher fat beef.
- Deglaze thoroughly to capture all the flavorful browned bits from the pan.
- A squeeze of lemon or a splash of apple cider vinegar at the end brightens flavors.
- For gentle heat, add a pinch of red pepper flakes with the paprika.
- Leftovers taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg
Keywords: cabbage and ground beef, skillet dinner, one pan, budget friendly, weeknight meal, low carb, halal, comfort food