Cabbage and Beef Skillet Delight
A hearty and comforting one-pot meal featuring ground beef and tender cabbage.
Equipment
- Dutch oven A large pot ideal for one-pot meals.
Ingredients
Main Ingredients
- 1 teaspoon extra virgin olive oil
- 2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper
- 1.5 pounds lean ground beef
- 2 teaspoons granulated garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 teaspoon pure cane sugar
- 15 ounces tomato sauce
- 2 pounds green cabbage cored and roughly chopped into 3-inch pieces
- 1.5 cups low sodium chicken stock
- 0.75 cup long-grain white rice
- 2 teaspoons red wine vinegar
Instructions
- In a large Dutch oven, heat 1 teaspoon of olive oil over medium-high heat.
- Add the ground beef, sprinkle with ½ teaspoon of salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the beef is browned and cooked through.
- Stir in the garlic powder, onion powder, oregano, and tomato paste. Cook for about 1 minute until fragrant, stirring constantly.
- Add the chopped cabbage, tomato sauce, sugar, and 1 ½ teaspoons of salt. Stir well to combine. Cover the pot, reduce the heat to medium-low, and cook for 15 minutes, stirring occasionally, until the cabbage is wilted.
- Pour in the chicken stock and turn the heat to high. Bring the mixture to a rapid boil, then add the rice, stirring to combine.
- Cover the pot, reduce the heat to low, and let it simmer for 15 minutes, or until the rice is just tender.
- Remove the pot from the heat, stir in the red wine vinegar, and cover again. Let it sit for an additional 5-7 minutes until the rice is fully tender.
- If desired, sprinkle with chopped parsley before serving.
Notes
For added flavor, consider adding some chopped fresh herbs like parsley or basil before serving. This dish pairs well with a side of crusty bread for a complete meal.