Ground Beef and Cabbage Skillet Without Rice
A beef and cabbage skillet with paprika, a little tomato paste and a lemon finish. Thinly sliced cabbage softens under a lid, then excess moisture cooks away.
Equipment
- 1 Large 30 cm/12-inch skillet with lid, spatula, knife and instant-read food thermometer
Ingredients
- 450 g lean ground beef 100% beef, not a mixed-meat product
- 600 g green cabbage cored and thinly sliced
- 1 medium onion thinly sliced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 60 ml water plus a little if needed
- 1/2 teaspoon fine salt divided; adjust to taste
- 1/4 teaspoon black pepper
- 2 teaspoons lemon juice
- 1 tablespoon chopped parsley optional
Instructions
- Prepare all vegetables before cooking. Heat olive oil in a large skillet over medium-high heat. Add ground beef, break it into small pieces and cook for about 7–9 minutes. Check representative thicker portions reach 160°F/71°C with a food thermometer. Transfer to a clean plate, leaving a little fat in the pan.
- Reduce heat to medium. Cook the onion for about 4 minutes, then add garlic, tomato paste, paprika and cumin. Stir for 1 minute. Add half the cabbage, turn it through the onion mixture, then add the rest as it begins to soften.
- Add water, salt and pepper. Cover and cook gently for 6–8 minutes, stirring once, until the cabbage is nearly tender. Uncover and continue for about 3–5 minutes to evaporate extra liquid, reducing heat if the bottom catches.
- Return the cooked beef and its juices to the skillet. Stir until everything is hot, then add lemon juice and optional parsley. Taste and adjust seasoning. Serve hot; refrigerate leftovers promptly in shallow covered containers.
Notes
Use 100% beef; no pork products. Ground beef minimum 160°F/71°C; leftovers 165°F/74°C. Original editorial guidance, not represented as kitchen-tested. Images are AI-generated illustrations.