Description
A hearty and flavorful Ground Beef and Cabbage Skillet recipe that combines lean ground beef, tender cabbage, and a savory tomato sauce with smoky paprika and Italian herbs. This one-pan dish is easy to prepare in just 30 minutes, making it perfect for a quick and satisfying weeknight meal.
Ingredients
Main Ingredients
- 1 1/2 tablespoons olive oil
- 1 pound lean ground beef
- 1 cup diced yellow onion
- 2 cloves garlic, grated or minced
- 1/2 head green cabbage, core removed and chopped into bite-sized pieces (about 5 cups)
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 8 ounces tomato sauce
- 1/2 cup low sodium beef broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- Salt and pepper, to taste
Instructions
- Cook the Ground Beef: Heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef, crumble it with a spatula, and season with salt and pepper. Cook until the beef is fully browned and no longer pink. Remove cooked beef from the skillet and set aside on a plate.
- Sauté Onions, Garlic, and Cabbage: Add the remaining 1 tablespoon of olive oil to the same skillet. Add diced onion and grated or minced garlic. Sauté for about one minute until fragrant. Add chopped cabbage to the skillet, then season with smoked paprika, Italian seasoning, salt, and pepper. Stir to combine and cook the cabbage until tender, about 7 to 10 minutes.
- Add Sauce and Combine Ingredients: Return the cooked ground beef to the skillet with the cabbage. Add tomato sauce, low sodium beef broth, balsamic vinegar, and soy sauce. Stir well to combine all ingredients and cook for an additional 3 to 4 minutes, allowing flavors to meld and the mixture to heat through. Adjust seasoning with additional salt if needed.
- Serve: Serve the skillet mixture over cooked rice or egg noodles as desired for a complete meal.
Notes
- For a lower sodium version, use low sodium soy sauce and adjust added salt accordingly.
- This dish can be made gluten-free by using gluten-free soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To add extra vegetables, consider mixing in bell peppers or carrots during the sauté step.
- Serve with rice, noodles, or enjoy on its own for a low-carb option.
