Description
This cabbage and ground beef comfort skillet is easy, hearty, low-carb, and perfect for busy weeknights, meal prep, or a cozy family dinner.
Ingredients
1 medium green cabbage, chopped or thinly sliced
1 lb ground beef (85–90% lean)
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
1 tablespoon tomato paste (optional)
1/2 cup diced tomatoes or tomato sauce (optional)
1 tablespoon soy sauce or tamari (optional)
Fresh parsley, for garnish
Optional add-ins:
1 cup shredded carrots
1 cup bell peppers, sliced
1/2 teaspoon chili flakes
Shredded cheese for topping
Instructions
Heat a large skillet over medium-high heat and add olive oil.
Add ground beef and cook until browned, breaking it apart as it cooks.
Drain excess grease if needed.
Add diced onion and garlic and sauté until fragrant and softened.
Stir in smoked paprika, salt, black pepper, and tomato paste if using.
Add chopped cabbage and toss well with the beef mixture.
Pour in diced tomatoes or tomato sauce if using, plus soy sauce or tamari if desired.
Cover and cook over medium-low heat for 10–15 minutes, stirring occasionally, until cabbage is tender but not mushy.
Remove lid for the last few minutes if you want excess moisture to evaporate.
Taste and adjust seasoning.
Garnish with fresh parsley and serve hot.
Notes
Use green cabbage for the best texture and classic flavor.
For keto, skip starchy add-ins and serve as-is or over cauliflower rice.
For meal prep, store components in airtight containers up to 4 days.
Freeze cooked cabbage and beef skillet up to 2–3 months.
Add shredded cheese at the end for a casserole-style finish.