One-Pot Cabbage and Ground Beef Skillet Recipe

Ash Tyrrell

One-Pot Cabbage and Ground Beef Skillet Recipe

I made this one-pot cabbage and ground beef skillet on a random Tuesday when my fridge had nothing but half a head of cabbage, a pound of ground beef, and two sad carrots. I honestly didn't expect much. But the second the cabbage hit that hot pan and started to caramelize, I knew I was onto something good

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Total Time 30

Servings: 4

Ingredients Method Notes

Ingredients

1 large yellow onion – I use it two ways here chopped for the meat and sliced for the cabbage, so you get layers of onion flavor.
4 tablespoons olive oil divided – gives the beef a nice sear and helps the cabbage caramelize instead of steam.
2 garlic cloves minced – fresh garlic beats the jarred stuff for this recipe, it just tastes brighter.
1 pound lean ground beef – 90/10 keeps things from getting greasy while still tasting rich.
1 teaspoon ground cumin divided – adds that warm, earthy backbone to both the meat and the vegetables.
1/2 teaspoon baharat – this Middle Eastern spice blend is the real flavor secret don't skip it if you can find it.
1/2 teaspoon ground coriander – brings a light citrusy note that keeps the dish from tasting one-note.
1/4 teaspoon paprika – just a touch for color and a whisper of sweetness.
Kosher salt to taste – season in layers, not all at once, for the best flavor.
Black pepper to taste – freshly cracked makes a noticeable difference here.
1 small green cabbage cored and shredded – shred it thin so it cooks fast and gets that noodle-like texture.
3 carrots shredded – adds natural sweetness and a pop of color to the skillet.
1 teaspoon white wine vinegar – a splash at the end wakes up every other flavor in the pan.
2 scallions chopped – stir these in raw at the end for a fresh, mild bite.
3 tablespoons fresh parsley chopped – brightens the whole dish right before serving.

Method

Peel and slice your onion in half first. Finely chop one half and set it aside for the beef mixture. Thinly slice the other half and keep it separate, since it goes in later with the cabbage and carrots.
Heat two tablespoons of olive oil in your skillet over medium-high heat. Cook the chopped onion until soft, then stir in the garlic for about thirty seconds. Add the ground beef, breaking it apart as it browns for around eight minutes.
Once the beef is fully cooked, drain off any excess liquid or fat. Sprinkle in half the cumin along with the baharat, coriander, paprika, salt, and pepper. Stir everything together, then move the meat to a plate and set it aside.
In the same skillet, warm the remaining olive oil and add the sliced onion, shredded cabbage, and carrots. Sprinkle in the rest of the cumin plus more salt and pepper. Cover the pan for a few minutes so the cabbage releases its moisture and softens quickly.
Remove the lid and keep cooking, stirring occasionally, until the liquid evaporates and the cabbage starts to catch a little color in spots. This step takes about fifteen minutes and is where all the flavor really develops.
Return the browned beef to the skillet and toss everything together until warmed through. Turn off the heat, then stir in the vinegar, scallions, and parsley. Taste and adjust the seasoning before serving straight from the pan.

Notes

I always shred my cabbage as thin as I possibly can, since it cooks faster and ends up with a texture closer to noodles.
I never skip the covered steaming step, because it's the trick that keeps the cabbage from charring on the outside while staying raw underneath.
I like to season the beef and the cabbage separately, since it builds more depth than just tossing all the spices in at once.
I always taste before adding the vinegar at the end, because that splash of acid is what pulls the whole dish together.
I make extra, honestly, because it reheats beautifully and I always want leftovers for lunch the next day.