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Ground Beef and Cabbage Skillet Recipe

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4.2 from 10 reviews

A hearty and wholesome Ground Beef and Cabbage Skillet recipe that combines tender shredded cabbage and carrots with perfectly seasoned ground beef. This quick and flavorful one-pan dish is perfect for a satisfying weeknight meal, featuring warm spices, fresh herbs, and a touch of vinegar to brighten the flavors.

Ingredients

Vegetables

  • 1 large yellow onion
  • 1 small green cabbage, cored and shredded
  • 3 carrots, shredded
  • 2 scallions, trimmed and chopped (both whites and green parts)
  • 3 tablespoons chopped parsley

Meat and Oil

  • 1 pounds lean ground beef
  • 4 tablespoons extra virgin olive oil, divided

Spices and Seasonings

  • 2 garlic cloves, minced
  • 1 teaspoon cumin, divided
  • 1/2 teaspoon baharat
  • 1/2 teaspoon coriander
  • 1/4 teaspoon paprika
  • Kosher salt, to taste
  • Freshly-ground black pepper, to taste

Instructions

  1. Prep the onion: Peel and halve the onion. Finely chop one half and set it aside for the meat. Thinly slice the remaining half and reserve separately.
  2. Sauté the onion: In a large heavy braising pan with a lid, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the chopped onion and cook for about 3 to 5 minutes, stirring occasionally, until soft and fragrant but not browned. Add the garlic and cook another 30 seconds.
  3. Cook the beef: Add the ground beef and break it up with a wooden spoon. Cook, stirring occasionally until fully browned, about 7 to 10 minutes. Drain excess water or fat if any, then season with half of the cumin, baharat, coriander, paprika, and a big pinch each of kosher salt and black pepper. Transfer the cooked meat to a plate and set aside.
  4. Sauté the vegetables: Return the pan to the stove and heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the sliced onion, shredded cabbage, carrots, remaining cumin, and a big pinch each of salt and pepper. Toss to coat.
  5. Cover and steam: Cover the pan for 3 to 5 minutes to help the cabbage release its water and wilt quickly. Uncover and continue cooking, stirring occasionally, until the vegetables are tender and the cabbage is caramelized in spots, about 15 minutes.
  6. Finish and serve: Return the browned beef to the pan and toss to combine. Cook for 1 to 2 minutes just until the meat is warmed through. Remove from heat and stir in the vinegar, scallions, and parsley. Taste and finish with a final drizzle of olive oil, if desired.

Notes

  • Use lean ground beef to reduce excess fat and prevent greasy skillet.
  • Adjust seasoning according to taste, especially the spices and salt.
  • If you prefer a stronger tang, add a splash more vinegar at the end.
  • This dish pairs well with crusty bread or steamed rice.
  • Leftovers keep well refrigerated for up to 3 days.

Find it online: http://bitezly.com/ground-beef-and-cabbage-skillet-recipe/