Description
A hearty and flavorful Ground Beef and Fried Cabbage dish that combines tender sautéed cabbage with seasoned ground beef, enhanced by carrots, onions, and tomato paste for a wholesome, comforting meal perfect for weeknights.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 1 cup shredded carrots
- 1 medium cabbage, chopped or shredded (about 6 cups)
Meat
- 1 lb lean ground beef
Other Ingredients
- 2 tablespoons tomato paste
- 1 cup veggie stock or 1 bouillon cube
- 1 teaspoon paprika
- Salt and pepper to taste
- 1–2 tablespoons cooking oil (for frying)
Instructions
- Cook the Beef: Heat oil in a large skillet over medium heat. Add the ground beef, season with salt and pepper, and cook, breaking it up with a spatula, until browned and fully cooked. Once done, remove the beef from the skillet and set aside.
- Sauté the Onion: In the same skillet, add more oil if needed and sauté the chopped onions over medium heat until they become translucent and fragrant, about 3-4 minutes.
- Add the Carrots: Stir in the shredded carrots and cook for about 2-3 minutes until they begin to soften, allowing their natural sweetness to develop.
- Incorporate Tomato Paste and Stock: Add the tomato paste and pour in the veggie stock or crumble in the bouillon cube mixed with water. Stir well to combine and let the mixture simmer gently for 3-4 minutes to deepen the flavors.
- Cook the Cabbage: Add the chopped cabbage to the skillet. Season with salt, pepper, and paprika. Cover the skillet with a lid and cook for 5-7 minutes, stirring occasionally, until the cabbage is tender yet still slightly crisp.
- Combine and Serve: Return the cooked ground beef to the skillet. Stir everything together until fully combined and heated through. Taste and adjust seasoning if necessary. Garnish with fresh herbs such as parsley or green onions if desired, then serve warm.
Notes
- Use lean ground beef to reduce fat content.
- Veggie stock can be substituted with beef stock for a richer flavor.
- Adjust paprika amount based on your preferred spice level.
- For a lower sodium dish, use low sodium stock or bouillon.
- This recipe pairs well with mashed potatoes or crusty bread.
- Leftovers can be refrigerated for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: ground beef cabbage recipe, fried cabbage with beef, easy weeknight dinner, sautéed cabbage and beef, low fat beef recipe
