Here’s a great one-pan cabbage and ground beef recipe:
🥬 Cabbage and Ground Beef Skillet
Ingredients
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1 lb (450 g) ground beef
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1 small head green cabbage (about 6 cups), chopped
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1 medium onion, diced
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2 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes (with juice)
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2 tablespoons tomato paste (optional, for richer flavor)
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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1 teaspoon paprika (optional)
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½ teaspoon crushed red pepper flakes (optional, for heat)
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1 tablespoon Worcestershire sauce (optional but delicious)
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2 tablespoons olive oil or butter
Instructions
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Brown the beef:
Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon (about 5–7 minutes). Drain excess fat if needed. -
Add onion and garlic:
Add the diced onion and garlic. Cook 2–3 minutes until fragrant and softened. -
Add cabbage:
Stir in the chopped cabbage. It’ll look like a lot, but it cooks down! Cover and cook for 5–10 minutes, stirring occasionally. -
Add tomatoes and seasoning:
Stir in diced tomatoes (with their juices), tomato paste, Worcestershire sauce, salt, pepper, and paprika.
Mix well, cover, and simmer on medium-low for 10–15 minutes, until the cabbage is tender and the flavors meld together. -
Taste and serve:
Adjust seasoning if needed. Serve hot!
Optional Add-ins
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Rice or quinoa: Stir in 1–2 cups cooked rice to make it heartier.
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Cheese: Top with shredded cheddar or mozzarella and melt before serving.
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Sauerkraut: Add ½ cup for a tangy twist.
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Soy sauce or sesame oil: For an Asian-style version.
Serving ideas
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Serve with crusty bread or cornbread.
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Add a dollop of sour cream or a sprinkle of fresh parsley on top.
Would you like me to give you a low-carb (keto) version or a “unstuffed cabbage roll” version (with rice and a tomato-sauce base)?
