Beef and Cabbage Skillet with Caraway and Sour Cream
Ingredients
- 1 poundground beef
- 1 head, small to mediumgreen cabbage
- 1yellow onion
- 3 clovesgarlic
- 2 tablespoonolive oil
- 1 cupbeef broth
- ½ cupsour cream
- ½ teaspooncaraway seeds
- 1 teaspoonpaprika
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonfresh dill (optional, for garnish)
Prep
- 01
Chop 1 small to medium green cabbage into 1-inch pieces.
- 02
Dice 1 yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat.
- 02
Add ground beef and cook, breaking it into small pieces with a spoon, until browned and no longer pink, about 5 to 7 minutes. Drain any excess fat.
- 03
Add diced onion and minced garlic to the beef, stir well, and cook for 2 minutes until fragrant.
- 04
Add sliced cabbage, beef broth, caraway seeds, paprika, salt, and black pepper. Stir to combine.
- 05
Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12 to 15 minutes, stirring occasionally, until cabbage is tender but not mushy.
- 06
Remove from heat and stir in sour cream until fully blended into the sauce.
- 07
Taste and adjust seasoning as needed. Serve hot, topped with fresh dill if desired.
Spice Tips
For smokiness, increase paprika to 1.5 teaspoons or add 0.25 teaspoon smoked paprika. For warmth and complexity, stir in 0.25 teaspoon cayenne pepper along with the caraway. A splash of Worcestershire or soy sauce (1 teaspoon) deepens savory depth.
Leftovers keep well in the fridge for up to 3 days and reheat gently on the stovetop. Caraway seeds give this dish its distinctive Eastern European flavor; if you don't have them or prefer a different taste, omit or substitute with 1 teaspoon fennel seeds or simply use more paprika.