Ground Beef and Cabbage Skillet

Ingredients

• 1 yellow onion (Large; peeled, halved, with one half finely chopped and the other half thinly sliced)
• 4 tbsp extra virgin olive oil (Divided)
• 2 garlic cloves (Minced)
• 1 lb lean ground beef
• 1 tsp cumin (Divided)
• 0.5 tsp baharat
• 0.5 tsp ground coriander
• 0.25 tsp paprika
• kosher salt (Use a big pinch for seasoning the beef and vegetables, plus more to taste)
• freshly ground black pepper (Use a big pinch for seasoning the beef and vegetables, plus more to taste)
• 1 green cabbage (Small; cored and shredded)
• 3 carrots (Shredded)
• 1 tsp white wine vinegar
• 2 scallions (Trimmed and chopped, including both white and green parts)
• 3 tbsp fresh parsley (Chopped)

Steps

1. 1

   Peel and halve the onion. Finely chop one half and set it aside for the meat. Thinly slice the remaining half and reserve it separately.

2. 2

   In a large heavy braising pan with a lid, heat 2 tablespoons of the olive oil over medium-high heat until shimmering.

3. 3

   Add the chopped onion and cook for about 3 to 5 minutes, stirring occasionally, until soft and fragrant but not browned.

4. 4

   Add the minced garlic and cook for another 30 seconds.

5. 5

   Add the ground beef and break it up with a wooden spoon. Cook, stirring occasionally, until fully browned, about 7 to 10 minutes.

6. 6

   Drain excess water or fat from the pan, if any. Season the beef with half of the cumin, the baharat, coriander, paprika, and a big pinch each of kosher salt and black pepper.

7. 7

   Transfer the cooked meat to a plate and set it aside temporarily.

8. 8

   Return the pan to the stove and heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering.

9. 9

   Add the sliced onion, shredded cabbage, shredded carrots, remaining cumin, and a big pinch each of salt and pepper. Toss to coat.

10. 10

    Cover the pan and steam the vegetables for 3 to 5 minutes so the cabbage releases its water and wilts quickly.

11. 11

    Uncover the pan and continue cooking, stirring occasionally, until the vegetables are tender and the cabbage is caramelized in spots, about 15 minutes.

12. 12

    Return the browned beef to the pan and toss to combine. Cook for 1 to 2 minutes, just until the meat is warmed through.

13. 13

    Remove the pan from the heat and stir in the white wine vinegar, chopped scallions, and parsley.

14. 14

    Taste and finish with a final drizzle of olive oil, if desired.

Notes

The cover-then-uncover method helps the cabbage steam and soften without adding water, then allows excess moisture to cook off so the cabbage can caramelize. The white wine vinegar is an important finishing touch that cuts through the richness and brightens the dish.

Nutrition per serving

• main
• one-pan
• skillet
• Middle Eastern-inspired
• low-carb
• gluten-free
• budget-friendly
• weeknight dinner