American
Ground Beef & Cabbage Skillet
Browned beef and sweet-edged cabbage in a smoky tomato-Worcestershire glaze brightened with cider vinegar.
4 servings · 10 minutes prep · 20 minutes cook
Ingredients
Skillet
- 1 lb, 85-percent lean
- 1 medium onion, diced
- 1 1/2 lb, cored and cut into 1-inch (2.5 cm) pieces
- 3 cloves, finely minced
- 2 tbsp
- 1 tbsp
- 1 tsp
- 3/4 tsp, Diamond Crystal
- 1/2 tsp, freshly ground
- 1/3 cup, low-sodium; water may be substituted
- 1 tsp
Directions
Brown the Beef
- Heat a large, wide skillet over medium-high. Add ground beef in broad pieces and leave undisturbed for 3 minutes. Break it into bite-size crumbles and cook for 3–4 minutes more, until well browned, no pink remains, and the beef reaches 160°F (71°C). Transfer it to a bowl, leaving about 1 tablespoon of rendered fat in the skillet.
Cook the Cabbage
- Add yellow onion, green cabbage, and kosher salt. Cook over medium-high, stirring only every minute or two, until the cabbage has browned edges and is nearly tender, 7–8 minutes.
- Add garlic, tomato paste, smoked paprika, and black pepper. Cook, stirring, for 1 minute, until fragrant and the tomato paste darkens slightly.
Finish the Skillet
- Return the beef and any accumulated juices to the skillet. Add worcestershire sauce and beef stock. Scrape up the browned bits and cook for 2–3 minutes, until the cabbage is tender and the liquid lightly glazes the beef and vegetables. Remove from the heat, stir in apple cider vinegar, taste, adjust with additional kosher salt only if needed, and serve.
