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Bowl of beef and cabbage soup in a tomato broth, similar to the cabbage soup variation of these ground beef and cabbage recipes
Chef Emma

Ground Beef and Cabbage Skillet

Browned ground beef, onion, garlic, smoked paprika and tomato with a whole head of cabbage cooked hot and uncovered until tender-crisp. A one-pan, low-carb dinner for 4 to 6.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1 1/2 lb 85% lean ground beef 680 g
  • 1 tbsp olive oil
  • 1 1/2 tsp Diamond Crystal kosher salt divided (or 3/4 tsp table salt)
  • 1/2 tsp black pepper
Cabbage and sauce
  • 1 medium head green cabbage about 2 lb (900 g), cored and cut into 1-inch pieces (about 10 cups)
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp tomato paste
  • 1 can diced tomatoes 14.5 oz (411 g), drained well
  • 1 tbsp low-sodium soy sauce or coconut aminos
  • 1 tbsp apple cider vinegar
  • 2 green onions sliced, to serve

Equipment

  • 12-inch deep skillet or 5-quart sauté pan
  • Chef's knife and cutting board
  • Instant-read thermometer

Method
 

  1. Heat the oil in a 12-inch deep skillet over medium-high heat. Add the beef, sprinkle with 1/2 tsp of the salt and the pepper, and press into an even layer. Brown 3 minutes undisturbed, then break into crumbles and cook 4 to 5 minutes more, until no pink remains and it reaches 160°F (71°C).
  2. Spoon off all but about 1 tbsp of the fat.
  3. Add the onion and cook 4 minutes until soft. Stir in the garlic, smoked paprika, pepper flakes and tomato paste and cook 1 minute.
  4. Add half the cabbage, toss to coat and cook 3 minutes until wilted.
  5. Add the remaining cabbage and cook uncovered 8 to 10 minutes, stirring every 2 minutes, until tender-crisp with some browned edges.
  6. Stir in the drained tomatoes, soy sauce and remaining 1 tsp salt. Cook 2 to 3 minutes until any liquid has cooked off.
  7. Off the heat, stir in the vinegar, adjust the seasoning and top with green onions.

Notes

For softer, braised cabbage, cover for 3 to 4 minutes on medium-low after adding all the cabbage, then uncover and finish. Refrigerate leftovers within 2 hours for 3 to 4 days, or freeze up to 3 months; reheat to 165°F (74°C). About 8 g net carbs per serving. Calories are an estimate per serving (1/6 of the recipe) from USDA FoodData Central values.