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Ground Beef and Cabbage

A comforting and hearty dish featuring ground beef and tender cabbage, perfect for family dinners and quick weeknight meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Choose a leaner cut for a healthier version without sacrificing flavor.
  • 1 medium head cabbage Fresh and crisp, green cabbage is traditional, but feel free to experiment with Napa cabbage.
  • 1 onion, chopped Adds sweetness and depth; shallots can be used for a refined taste.
  • 2 cloves garlic, minced The aromatic punch that brings everything together.
  • 1 medium carrot, diced For a pop of color and sweetness; can swap with bell peppers or zucchini.
  • Salt and pepper to taste Essential for enhancing flavors.
  • 1 tablespoon soy sauce Optional but adds a delightful umami boost.
  • 1 teaspoon paprika For a subtle smokiness.
  • Fresh herbs (like parsley or dill) To garnish and enhance freshness before serving.

Method
 

Preparation
  1. Chop the cabbage into bite-sized pieces, dice the onion and carrot, and mince the garlic.
Cooking
  1. In a large skillet over medium heat, brown the ground beef, breaking it apart until crispy.
  2. Drain any excess fat, then add the chopped onion and carrot to the skillet. Sauté for about 5 minutes or until the onion becomes translucent.
  3. Stir in the minced garlic, paprika, salt, and pepper. Cook for another minute.
  4. Gradually add the cabbage to the skillet, mixing it with the beef and vegetable mixture.
  5. Drizzle the soy sauce over the mixture and stir well. Cover the skillet and let everything steam for about 10 minutes.
  6. Once the cabbage is wilted, taste and adjust seasoning if necessary. Garnish with fresh herbs and serve hot.

Notes

Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, warm in a skillet with a splash of water or broth.