This quick and comforting one-pan skillet combines lean ground beef with tender, caramelized green cabbage and juicy diced tomatoes. Seasoned with smoked paprika, garlic, and a savory splash of Worcestershire sauce, it delivers a hearty, farmhouse-style dinner that is naturally low in carbs and packed with protein. It is an exceptional choice for a fast weeknight family meal or a satisfying, budget-friendly meal prep.
Ingredients
1 lb ground beef (85/15 or leaner)
1 small green cabbage, chopped (approx. 6 cups)
1 medium yellow onion, diced
1 can (15 oz) diced tomatoes, undrained
3 cloves garlic, minced
1 tbsp olive oil
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt, or to taste
1/2 tsp black pepper
2 tbsp tomato paste (optional, for a richer sauce depth)
1/4 tsp red pepper flakes (optional, for a subtle hint of heat)
Instructions
1. Brown the Ground Beef
Heat a large, deep skillet or large pan over medium-high heat. Add the 1 lb of ground beef to the dry pan. Break the meat apart with a sturdy wooden spoon or silicone spatula. Cook for 5 to 6 minutes until the beef is fully browned and no pink remains. Carefully drain away any excess rendered fat from the skillet, leaving the browned meat inside.
2. Sauté the Aromatics
Turn the heat down to medium. Push the ground beef to one side of your pan, or clear a space in the center, and drizzle in the 1 tablespoon of olive oil. Drop in the diced yellow onion and minced garlic. Sauté for 3 to 4 minutes, mixing them into the beef once the onions start turning soft and translucent.
3. Bloom the Spices and Paste
Stir in the 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 1 tsp salt, 1/2 tsp black pepper, and the optional red pepper flakes. If using the 2 tablespoons of tomato paste, add it now. Stir everything together continuously for 1 minute to let the heat unlock the deep flavors of the spices and toast the paste.
4. Deglaze and Simmer
Pour in the entire 15 oz can of diced tomatoes along with all of its packing juices. Add the 1 tablespoon of Worcestershire sauce. Stir thoroughly, scraping up any flavorful browned bits stuck to the bottom of your skillet.
5. Steam and Wilt the Cabbage
Pile the 6 cups of chopped green cabbage directly into the pan. Stir gently to coat the cabbage pieces in the tomato and beef mixture. Cover the skillet tightly with a lid, reduce the heat to medium-low, and let it simmer for 12 to 15 minutes. Stir once halfway through to ensure even cooking. The dish is complete when the cabbage shreds are completely tender and have shrunk down into the rich meat mixture.
6. Garnish and Serve Hot
Remove the lid, give everything one final toss, and adjust the salt to your personal taste. Scoop the steaming, savory mixture into wide, shallow bowls as shown in image_13.png. Serve hot right out of the skillet!