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Ground Beef and Cabbage Skillet Recipe

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4.4 from 50 reviews

This Ground Beef and Cabbage Skillet is a hearty, flavorful one-pan meal combining lean ground beef with tender, caramelized cabbage and shredded carrots. Aromatic spices like cumin, baharat, coriander, and paprika elevate the dish, while fresh scallions, parsley, and a splash of white wine vinegar add brightness. Perfect for a quick and satisfying dinner, it comes together in about 30 minutes and serves four.

Ingredients

Meat and Aromatics

  • 1 large yellow onion
  • 4 tablespoons extra virgin olive oil, (divided)
  • 2 garlic cloves, (minced)
  • 1 pound lean ground beef

Spices

  • 1 teaspoon cumin, (divided)
  • 1/2 teaspoon baharat
  • 1/2 teaspoon coriander
  • 1/4 teaspoon paprika
  • Kosher salt, to taste
  • Freshly-ground black pepper, to taste

Vegetables and Finishers

  • 1 small green cabbage, (cored and shredded)
  • 3 carrots, (shredded)
  • 1 teaspoon white wine vinegar
  • 2 scallions, (trimmed and chopped, both whites and greens)
  • 3 tablespoons chopped parsley

Instructions

  1. Prep the onion. Peel and halve the onion. Finely chop one half and set it aside for the meat mixture. Thinly slice the remaining half and set it aside separately for cooking with the vegetables.
  2. Sauté the onion. Heat 2 tablespoons of olive oil in a large heavy braising pan over medium-high heat until shimmering. Add the chopped onion and cook for 3 to 5 minutes, stirring occasionally, until soft and fragrant but not browned. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  3. Cook the beef. Add the ground beef to the pan and break it up with a wooden spoon. Cook, stirring occasionally, for about 7 to 10 minutes until the beef is fully browned. Drain any excess water or fat, then season the meat with half of the cumin, baharat, coriander, paprika, and generous pinches of kosher salt and freshly ground black pepper. Transfer the cooked beef to a plate and set aside.
  4. Sauté the vegetables. Return the pan to the stove and heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Add the sliced onion, shredded cabbage, shredded carrots, the remaining cumin, and a big pinch each of salt and pepper. Toss everything to coat evenly with the oil and spices.
  5. Cover and steam the vegetables. Cover the pan with a lid and cook for 3 to 5 minutes to allow the cabbage to release its water and start wilting. Then uncover and continue cooking, stirring occasionally, until the vegetables are tender and the cabbage is caramelized in spots, about 15 minutes.
  6. Finish and serve. Return the browned ground beef to the pan and toss to combine everything. Cook for 1 to 2 minutes just until the beef is warmed through. Remove from heat and stir in the white wine vinegar, chopped scallions, and parsley. Taste and finish with a final drizzle of olive oil if desired before serving.

Notes

  • Using lean ground beef keeps this dish lighter and prevents excess grease.
  • Shredding the cabbage and carrots thinly helps them cook faster and blend well with the beef.
  • Baharat is a Middle Eastern spice blend available in most grocery stores or online; it adds warm, earthy notes.
  • Adjust seasoning to taste especially salt and pepper since preferences vary.
  • For a vegetarian version, substitute ground beef with crumbled firm tofu or cooked lentils and use vegetable oil instead of olive oil.

Find it online: https://recipethrive.com/ground-beef-and-cabbage-skillet-recipe/