Description
A simple and satisfying one-pan meal featuring ground beef, tender cabbage, and a savory tomato base, perfect for a quick and hearty weeknight dinner.
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small head green cabbage, cored and chopped (about 6 cups)
Tomato Base and Seasonings
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Optional Toppings
- ½ cup shredded cheddar or mozzarella cheese (optional)
- Chopped fresh parsley for garnish
Instructions
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 5–6 minutes, breaking it up as it cooks. Drain excess fat if needed.
- Sauté aromatics: Add diced onion and minced garlic to the skillet and sauté for 2–3 minutes until the onion is softened and fragrant.
- Cook cabbage: Stir in the chopped cabbage and cook for 5–7 minutes, stirring occasionally, until it begins to wilt and soften.
- Add tomatoes and seasonings: Stir in the diced tomatoes with their juice, tomato paste, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Mix to combine thoroughly.
- Simmer: Cover the skillet and reduce heat to medium-low. Let the mixture simmer for 10–12 minutes, stirring occasionally, until the cabbage is tender and the flavors meld.
- Melt cheese (optional): If desired, sprinkle shredded cheese over the top of the skillet and cover for 1–2 minutes to allow it to melt.
- Garnish and serve: Remove from heat, garnish with chopped fresh parsley, and serve hot for a delicious and nutritious meal.
Notes
- For a low-carb version, omit the tomatoes and tomato paste and season with a splash of Worcestershire sauce instead.
- You can substitute ground turkey or chicken for ground beef to vary the protein.
