Description
A hearty and flavorful Ground Beef and Cabbage Skillet recipe that combines lean ground beef with tender cabbage and savory seasonings. Perfect for a quick and satisfying weeknight dinner, this skillet dish is enriched with smoked paprika, Italian seasoning, tomato sauce, and a touch of balsamic vinegar for depth.
Ingredients
Scale
Meat and Oil
- 1 1/2 tablespoons olive oil
- 1 pound lean ground beef
Vegetables and Seasonings
- 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
- Salt and pepper to taste
Liquids and Sauces
- 8 ounces tomato sauce
- 1/2 cup low sodium beef broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Cook the Ground Beef: Add 1/2 tablespoon of olive oil to a large skillet and heat over medium-high heat. Add the ground beef, crumble it with a spatula, and season with salt and pepper. Cook until fully browned and no longer pink. Remove the cooked beef onto a plate and set aside.
- Sauté Onions and Garlic: Add the remaining tablespoon of olive oil to the same skillet. Add diced onion and grated garlic, sautéing for about 1 minute until fragrant and slightly softened.
- Cook the Cabbage: Add chopped cabbage to the skillet. Season with smoked paprika, Italian seasoning, salt, and pepper. Stir well to combine, and cook the cabbage for about 10 minutes, stirring occasionally, until tender.
- Combine Ingredients: Return the cooked ground beef to the skillet with the cabbage. Add tomato sauce, beef broth, balsamic vinegar, and Worcestershire sauce. Stir everything together and cook for an additional 3-4 minutes until heated through and flavors are blended.
- Final Seasoning and Serve: Taste the dish and adjust seasoning with extra salt and pepper if desired. Serve hot over cooked rice or egg noodles for a filling meal.
Notes
- Leftovers can be stored in the refrigerator for up to 4 days.
- This dish freezes well for up to 3 months; thaw overnight before reheating.
- For a lower sodium version, use no-salt-added tomato sauce and low-sodium Worcestershire sauce if available.
- Substitute ground turkey or chicken for a leaner option.
- To make it spicier, add crushed red pepper flakes during the cabbage cooking step.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
