Description
A hearty and comforting Ground Beef and Cabbage Skillet that combines browned ground beef with tender cabbage and a flavorful tomato sauce, perfect for an easy weeknight dinner that’s low-carb and gluten-free.
Ingredients
Scale
Meat and Oil
- 1 lb ground beef
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 small head green cabbage, chopped (about 6 cups)
- 1 can (14.5 oz) diced tomatoes, undrained
Seasonings and Broth
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup beef broth or water
Garnish
- chopped parsley for garnish
Instructions
- Heat Oil and Cook Onion: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Brown the Ground Beef: Add the ground beef to the skillet and cook until browned and no longer pink, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Cook the Cabbage: Stir in the chopped cabbage and cook for 5 minutes until it starts to wilt.
- Add Tomatoes and Seasonings: Add the undrained diced tomatoes, tomato paste, paprika, dried oregano, salt, black pepper, crushed red pepper flakes if using, and beef broth. Stir everything together well.
- Simmer Covered: Cover the skillet and let the mixture simmer for 10–12 minutes, until the cabbage is tender.
- Reduce Liquid: Remove the lid and cook for another 2–3 minutes to reduce any excess liquid.
- Season and Garnish: Taste and adjust seasoning as needed. Garnish with chopped parsley before serving.
Notes
- For a low-carb version, skip the tomatoes and tomato paste and add a splash of apple cider vinegar for brightness.
- You can substitute ground turkey or chicken instead of beef for a lighter option.
