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Skillet Ground Beef and Cabbage

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A quick and hearty one-pan meal combining savory ground beef and tender shredded cabbage, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • ½ head green cabbage, shredded (about 3–4 cups)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 1 tablespoon soy sauce (optional)
  • 1 cup beef broth or water
  • 1 tablespoon apple cider vinegar (optional)
  • Fresh parsley for garnish

Instructions

  1. Warm the olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté for 2 to 3 minutes until it softens and becomes translucent.
  3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  4. Push the aromatics to the side, add the ground beef, and break it up with a spatula. Brown the meat for 5 to 7 minutes until cooked through and no longer pink.
  5. Sprinkle in the cumin, paprika, salt, and black pepper. Stir so the spices coat the meat evenly.
  6. Add the shredded cabbage and pour in the beef broth or water. Stir to combine and distribute the cabbage.
  7. Cover the skillet and reduce the heat to medium-low. Cook for 8 to 10 minutes, stirring once or twice, until the cabbage is tender but not mushy.
  8. If using, stir in the soy sauce and apple cider vinegar in the last minute, tasting and adjusting seasoning.
  9. Remove from heat and garnish with chopped fresh parsley before serving.

Notes

For a lower-sodium version, use reduced-sodium soy sauce or omit it and add a squeeze of lemon instead. Leftovers can be stored in an airtight container for 3-4 days, or frozen for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/ground-beef-chopped-cabbage/