Skillet Beef and Cabbage with Caraway
Ingredients
- 1 poundground beef
- ·yellow onion
- ½ headgreen cabbage
- ·garlic
- 1 cupbeef broth
- 2 tablespoontomato paste
- ¾ teaspooncaraway seeds
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 1 tablespoonapple cider vinegar
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Shred half a head of green cabbage (about 4 cups).
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
- 02
Push beef to the side. Add remaining 1 tablespoon oil to the pan, then add diced onion and minced garlic. Cook until softened, about 2 minutes.
- 03
Stir in tomato paste and caraway seeds, cooking for 1 minute until fragrant.
- 04
Add shredded cabbage and beef broth. Stir well to combine.
- 05
Bring to a simmer, then reduce heat to medium. Cook uncovered for 12-15 minutes, stirring occasionally, until cabbage is tender and liquid reduces slightly.
- 06
Season to taste with salt, pepper, and apple cider vinegar. Serve hot.
Spice Tips
For warmth, add 1/2 teaspoon of smoked paprika or a pinch of cayenne pepper. A splash more vinegar at the end adds brightness if the dish feels heavy.
Leftovers keep well in the fridge for 3 days and taste even better the next day as flavors meld. Serve over egg noodles, mashed potatoes, or with crusty bread to soak up the sauce.