ground beef and cabbage
My easy ground beef and cabbage skillet is a one-pan wonder, ready in under an hour. I love how affordable and comforting this simple dinner is.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 lb lean ground beef
1 small head green cabbage, cored and chopped (about 6-7 cups)
1 can (14.5 oz) diced tomatoes, undrained
1 tbsp tomato paste
1 tsp dried oregano
1 tsp paprika
1/2 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish, optional)
Instructions
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and cook for 4-5 minutes until soft.
Add ground beef to the skillet, breaking it apart with a spoon. Cook for 6-7 minutes until no longer pink.
Stir in garlic, tomato paste, oregano, paprika, and thyme. Cook for 1 minute until fragrant.
Add chopped cabbage and diced tomatoes with their juices. Stir to combine.
Cover the skillet, reduce heat to medium-low, and simmer for 15-20 minutes, stirring occasionally, until cabbage is tender.
Season generously with salt and pepper. Garnish with fresh parsley if desired and serve hot.
Notes
For a richer flavor, use an 80/20 ground beef blend. The cabbage will reduce significantly in volume as it cooks. Leftovers taste even better the next day as the flavors continue to meld.