Description
A simple, cozy weeknight dinner featuring ground beef and cabbage, cooked in one pan for easy cleanup.
Ingredients
Scale
- 1 pound ground beef
- 1 small head of cabbage, chopped
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce (optional)
Instructions
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. While the skillet warms, chop the cabbage, dice the onion and carrots, and mince the garlic. Measure the paprika and garlic powder so they’re ready.
- Add the diced onions and carrots to the hot skillet. Sauté for about 4–5 minutes until they soften and the onion becomes translucent. Add the minced garlic and cook for another 30–60 seconds until fragrant.
- Push the vegetables to the side and add the ground beef. Break the beef apart with a spatula and cook until browned and no longer pink, about 5–7 minutes. Season with salt, pepper, paprika, and garlic powder while the beef cooks.
- Stir the chopped cabbage into the skillet with the beef and vegetables. Cook, stirring occasionally, until the cabbage wilts and becomes tender, about 5–7 minutes. If using, add 1 tablespoon soy sauce and mix well. Taste and adjust seasoning, then serve hot.
Notes
Serve with steamed rice, a fried egg on top, or a salad. Refrigerate leftovers for 3-4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg