One-Pan Ground Beef and Chopped Cabbage Skillet
A quick and satisfying one-pan dinner featuring ground beef and cabbage cooked in savory beef broth and tomato paste.
Ingredients
Main Ingredients
- 1 pound ground beef (80/20) Best flavor; leaner may be drier
- 4 cups chopped cabbage Can use green or Savoy; shred or roughly chop
- 1 medium onion, finely chopped
- 1 tablespoon minced garlic (or 2 cloves, minced)
- 2 tablespoons tomato paste
- 1 cup beef broth (or chicken/vegetable broth as a substitute)
Seasonings
- Paprika to taste
- Salt to taste
- Pepper to taste
Instructions
Cooking
- Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until mostly browned, about 4–5 minutes. Drain excess fat if necessary.
- Push the beef to one side and add the chopped onion to the empty space. Sauté 2–3 minutes until translucent, then mix with the beef.
- Stir in the minced garlic and tomato paste. Cook for 30–60 seconds, stirring constantly.
- Add the chopped cabbage and pour in the beef broth. Stir well.
- Season with paprika, salt, and pepper. Stir to combine.
- Cover the skillet and reduce heat to medium-low. Simmer for 6–8 minutes, stirring occasionally until the cabbage is tender.
- Taste and adjust seasoning before serving hot.
Notes
Serve over mashed potatoes, egg noodles, or steamed rice. Top with sour cream or Greek yogurt for brightness. Refrigerate leftovers within 2 hours; can be stored for 3–4 days.