Cheeseburger Cabbage Skillet

Ingredients

• 85-percent lean ground beef (570 g)
• sliced green cabbage (600 g)
• 1 small yellow onion, diced (120 g)
• 1/2 cup beef stock (120 g)
• 1 tablespoon tomato paste (16 g)
• 2 tablespoons mustard (30 g)
• 1 teaspoon garlic powder (3 g)
• 1/2 teaspoon smoked paprika (1 g)
• 3/4 teaspoon fine salt (4.5 g)
• 1/2 teaspoon black pepper (1 g)
• 1 cup grated sharp cheddar (110 g)
• 1/2 cup chopped dill pickles (75 g)
• 3 scallions, sliced (45 g)

Instructions

1. Brown the beef. Press beef into broad slabs in a hot wide skillet. Season with garlic powder, paprika, salt, and pepper. Brown untouched, turn, then break into bite-size pieces and transfer.
2. Cook the cabbage. Cook onion in the skillet. Add cabbage in two batches, then stock. Scrape the bottom, cover until ribbons bend, and uncover until all pooled liquid evaporates.
3. Combine. Return beef and juices. Fold in tomato paste and half the mustard until evenly distributed. Taste and confirm the bottom remains dry before spreading the mixture into a level layer.
4. Melt. Scatter cheddar over the beef and cabbage. Cover over low heat only until melted, then remove from direct heat so the cheese stays glossy rather than separating.
5. Finish. Add the remaining mustard in narrow lines, then scatter well-drained pickles and scallions over the top. Pause briefly so the melted cheese connects the beef and cabbage without fully covering their texture. Divide carefully from the center outward into four balanced portions, checking that every bowl receives the cool toppings evenly, and serve while the cheese remains glossy.

Notes

• An 85-percent lean blend gives enough pan fat for cabbage while limiting excess grease.
• The skillet bottom must be free of pooled stock before the cheese is added.
• Refrigerate for 4 days or freeze without fresh toppings for 2 months; thaw overnight before reheating.

Nutrition Facts