Mediterranean Beef and CABBAGE Skillet (Cabbage Recipe!) #shorts #cabbage

Mediterranean Beef and CABBAGE Skillet (Cabbage Recipe!) #shorts #cabbage

Need a high-protein, low-carb dinner idea that doesn’t break the bank, but is also delicious? This is it! This Mediterranean Ground Beef and Cabbage Skillet with warm Middle Eastern spices is fast, easy to make, and you can get it on the table in a flash!

A pound of lean ground beef seasoned with a warm, aromatic blend of spices is the start of a Mediterranean skillet dinner. It’s naturally low-carb, gluten-free, and budget-friendly, and it takes only about 30 minutes with just one pan to clean up.

▢1 large yellow onion
▢4 tablespoons extra virgin olive oil, divided
▢2 garlic cloves, minced
▢1 pounds lean ground beef
▢1 teaspoon cumin, divided
▢1/2 teaspoon baharat
▢1/2 teaspoon coriander
▢1/4 teaspoon paprika
▢Kosher salt
▢Freshly-ground black pepper
▢1 small green cabbage, cored and shredded
▢3 carrots, shredded
▢1 teaspoon white wine vinegar
▢2 scallions, trimmed and chopped (both whites and green parts)
▢3 tablespoons chopped parsley

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

Sauté the onion. In a large heavy braising pan with a lid, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the chopped onion and cook for about 3 to 5 minutes, stirring occasionally, until soft and fragrant but not browned. Add the garlic and cook another 30 seconds.

Cook the beef. Add the ground beef and break it up with a wooden spoon. Cook, stirring occasionally until fully browned (about 7 to 10 minutes). Drain excess water or fat (if any), then season with half of the cumin, the baharat, coriander, paprika, and a big pinch each of kosher salt and black pepper. Transfer the cooked meat to a plate and set aside for now.

Sauté the vegetables. Return the pan to the stove and heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the sliced onion, shredded cabbage, carrots, the remaining cumin and a big pinch each of salt and pepper. Toss to coat.

Cover and steam. Cover the pan for 3 to 5 minutes to help the cabbage release its water and wilt quickly. Uncover and continue cooking, stirring occasionally, until the vegetables are tender and the cabbage is caramelized in spots, about 15 minutes.

Finish and serve. Return the browned beef to the pan and toss to combine. Cook for 1 to 2 minutes, just until the meat is warmed through. Remove from heat and stir in the vinegar, scallions, and parsley. Taste and finish with a final drizzle of olive oil, if desired.