Beef Cabbage Skillet

Ingredients

• 1 tablespoon olive oil (14 g)
• 1 pound 93% lean ground beef (454 g)
• 1 medium yellow onion, diced (150 g)
• 4 cloves garlic, minced (12 g)
• 2 tablespoons tomato paste (32 g)
• 1 teaspoon smoked paprika (2 g)
• 1 teaspoon dried oregano (1 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1/4 teaspoon red pepper flakes (1 g)
• 1 small green cabbage, thinly sliced (900 g)
• 1/4 cup water (60 g)
• 1 tablespoon apple cider vinegar (15 g)

Instructions

1. Prepare ingredients. Core the cabbage and slice it into thin ribbons. Dice the onion and mince the garlic. Measure the tomato paste, spices, water, and vinegar before heating the skillet, because the cooking moves quickly once the beef is browned.
2. Brown beef and onion. Heat the olive oil in a wide skillet over medium-high heat. Add the ground beef and onion. Cook, breaking the beef into small pieces, until the meat is browned and the onion has softened. Remove visible excess fat if desired.
3. Cook tomato and spices. Push the beef mixture to the skillet edges. Add tomato paste, garlic, smoked paprika, oregano, salt, pepper, and red pepper flakes to the center. Stir constantly until the paste darkens slightly, then fold it through the beef.
4. Wilt the cabbage. Add cabbage in several additions, turning each batch through the seasoned beef before adding the next. Continue folding until all of the cabbage has contact with the skillet and begins to shrink enough to fit comfortably.
5. Finish and portion. Add water, cover briefly, and cook until the cabbage softens. Uncover and cook until most liquid has cooked away. Stir in vinegar, taste, and adjust seasoning if needed. Rest a few minutes, then divide evenly among four bowls.

Notes

• This recipe is written for a wide skillet. If the pan is narrow or crowded, add cabbage in smaller batches and let each batch reduce before continuing.
• For tidier portions, cut long cabbage ribbons in half after slicing. The shorter pieces mix more evenly with the crumbled beef and are easier to scoop.
• The vinegar is intentionally added after the cabbage softens. Add it gradually if you prefer a gentler acidic finish, then taste before adding more.

Nutrition Facts