Cabbage & Ground Beef Skillet

A hearty, one-pan meal featuring tender cabbage, seasoned ground beef, and diced tomatoes. It is budget-friendly, gluten-free, and can be a low-carb option when served without starchy sides.

Equipment

• large, deep skillet or Dutch oven

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef (85/15 or 90/10 recommended)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 medium head green cabbage (about 2 pounds), cored and chopped into 1-inch pieces
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika (smoked paprika for extra depth)
• Salt, to taste (start with ½ teaspoon)
• Black pepper, to taste (start with ¼ teaspoon)
• ¼ cup beef broth or water (optional, for extra moisture)
• Fresh parsley, chopped, for garnish (optional)
• Sour cream or plain Greek yogurt, for serving (optional)

Instructions

1. Core and chop the cabbage into roughly 1-inch pieces. Chop the onion and mince the garlic. Have all your seasonings measured out and ready.
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook, stirring occasionally, until the beef is fully browned and no pink remains.
3. Carefully drain off any excess fat from the skillet.
4. Return the skillet to medium heat. Add the chopped onion to the browned beef and cook for 5-7 minutes, or until the onion softens and becomes translucent. Add the minced garlic and cook for another 1 minute until fragrant.
5. Add the chopped cabbage to the skillet. Stir well to combine the cabbage with the beef and aromatics. Sprinkle in the dried oregano, thyme, paprika, salt, and black pepper. Stir again to evenly distribute the seasonings.
6. Pour in the can of undrained diced tomatoes. If using, add the ¼ cup of beef broth or water for a little extra moisture. Stir everything together.
7. Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the skillet, and let it cook for 15-20 minutes, or until the cabbage is tender to your liking. Stir occasionally to prevent sticking and ensure even cooking.
8. Once the cabbage is cooked, taste the skillet and adjust seasonings as needed. Serve hot, garnished with fresh chopped parsley and a dollop of sour cream or Greek yogurt if desired.

Notes

Cooking Tips: Brown beef thoroughly for flavor and drain fat to avoid greasiness. Aim for tender-crisp cabbage. Variations: Swap beef for turkey, chicken, or sausage; add bell peppers, carrots, or spinach; add tomato paste, Worcestershire sauce, hot sauce, or cream cheese for richness. Storage: Refrigerate for 3-4 days or freeze for up to 3 months. Reheat in microwave or on stovetop, adding liquid if needed.

Nutrition

Calories: 350 · Protein: 28g · Carbohydrates: 15g · Fat: 19g · Fiber: 5g · Sodium: 550mg