Ground Beef and Cabbage (Ready in 20 Minutes!)
Enjoy an easy and quick ground beef and cabbage stir fry made in a skillet with carrots and a lot of cabbage. Perfect for a quick and easy meal! Ready in 20 minutes!
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INGREDIENTS
- 1 pound lean ground beef
- ½ of a medium cabbage, chopped
- 1 medium carrot, grated or julienned
- 3 tablespoon tomato sauce or paste
- ½ cup beef broth, or vegetable broth
- salt and pepper , to taste
- 1 ½ teaspoon paprika, regular or smoked
- 1 medium to large onion
- 2-3 tablespoon vegetable oil for cooking
INSTRUCTIONS
- Start with beef. Heat a large skillet over medium heat. Add ground beef, salt, and pepper to taste. Cook until ground beef is cooked and golden brown. Drain the fat if needed and set aside.1 pound lean ground beef, salt and pepper, 2-3 tablespoon vegetable oil for cooking
- In the same skillet, add the onion and cook until translucent. Add the grated carrot and cook until the carrot becomes soft.1 medium to large onion, 1 medium carrot
- Add tomato sauce/paste and veggie stock or mix in a bouillon cube with water and stir. Let the carrots and onions simmer for 2-3 minutes.3 tablespoon tomato sauce or paste, ½ cup beef broth
- Follow with cabbage, add salt, pepper, and paprika. Stir well to combine all the ingredients. Let simmer under a closed lid (stirring occasionally) until cabbage becomes soft.½ of a medium cabbage, salt and pepper, 1 ½ teaspoon paprika
- Return the cooked beef, stir, garnish with fresh herbs like parsley or chives and serve while hot.
- Tip: I like my cabbage to still have a little crunch, so I only cooked it until it was partially wilted. If you prefer your cabbage fully cooked and soft, just cook it a bit longer.
VIDEO
NOTES
- The recipe makes about 4-5 smaller servings.
- Store the food in an airtight container in the fridge for up to a week. When reheating in the skillet, add a bit of liquid, like water or broth, to revive the flavors.
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Storing leftovers:
- Stir fries and skillets, like this one, hold up nicely when stored. Store it in an airtight container in the refrigerator for up to a week.
- You can also freeze this recipe for later. It'll keep for about two to three months in the freezer.
- Just thaw it in the fridge overnight and reheat it in a skillet when ready to enjoy it again.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 234kcalCarbohydrates: 3.3gProtein: 28.4gFat: 11.2gSaturated Fat: 3.2gCholesterol: 81mgSodium: 200mgSugar: 1.9gCalcium: 19mgIron: 17mg
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