EASY One-Pan Beef + Cabbage Skillet Ahhh….there is nothing better than a Tast…
EASY One-Pan Beef + Cabbage Skillet ?⏳⏰ Ahhh….there is nothing better than a Tasty, QUICK, One-Pan Skillet meal on busy weeknights! This one is DELICIOUS and great if you need to feed a few people, then reheat later for stragglers who show up after practice and such.
This meal tastes even BETTER reheated the next day or two. Makes for an EXCELLENT food prep idea!
I like to double or triple the recipe at night for dinner, then dish up remaining servings into sealed glass containers set in the fridge.
This is hands-down my FAVORITE way to eat cabbage, and to get picky eaters to try it out!
Cabbage is very LOW in calories, HIGH in nutrients and fiber. Definitely a vegetable that we should all be eating more of!
makes about 4 servings
1.5 pounds grass-fed ground beef
1 sweet yellow onion, diced
1 large green bell pepper, diced
2/3 fresh garlic cloves, minced
1 Tbsp smoked paprika
1 tsp dried oregano
1 large head green cabbage, chopped thinly
1 (14.5-oz) jar diced tomatoes with juices
2 Tbsps apple cider vinegar
sea salt and fresh ground black pepper, to taste
a small handful of fresh chopped parsley, or Italian parsley chopped to garnish
Heat a large skillet over medium heat. Add in your ground beef and cook until nicely browned, about 5-6 minutes. Drain the excess fat and return the skillet to the stovetop.
Add in diced onion, bell pepper, garlic, paprika, oregano, a pinch of sea salt and pepper to taste, then cook, stirring frequently for 2-3 minutes.
Stir in the cabbage, tomatoes with their juices and your apple cider vinegar.
Reduce the heat, cover and simmer until the cabbage is soft, about 15-18 minutes.
Stir the ingredients every 5 minutes or so, also making sure it has enough liquid. Add a splash of water or beef stock if it get’s too dry. Keep covered during cooking time.
Once cabbage is cooked to your liking (tender and slightly crisp) remove from heat.
Garnish with fresh chopped parsley and serve hot!
Makes for an EXCELLENT food prep idea!
I like to double or triple the recipe at night for dinner, then dish up remaining servings into sealed glass containers set in the fridge for 3-4 days.