Mediterranean Ground Beef and Cabbage Skillet

Key Ingredients

• Onion, scallions, and garlic: I use one onion two ways in this recipe; half with the beef, and half with the cabbage. Garlic provides the aromatic backbone to the meat. A couple of scallions, added at the very end, provide a fresh, mild onion bite.
• Extra virgin olive oil: I use it to sauté the beef, cook the vegetables, and for a final drizzle over the top just before serving. While developing this recipe, I used our Spanish Hojiblanca extra virgin olive oil. 
• Lean ground beef: I typically reach for lean ground beef to keep the saturated fat in check. My pick, 90/10, gives this skillet meal enough fat to flavor the whole dish without being greasy. 
• Spices are what make this skillet meal special! Baharat, a warm, complex Middle Eastern spice blend, is the secret weapon in this recipe. Ground coriander adds a gentle, citrusy, floral note that balances the deeper, earthier spices. Just a quarter teaspoon of paprika adds a subtle sweetness and a gorgeous reddish color to the beef. Ground cumin gives the mixture a warm, earthy depth.
• Green cabbage is the heart of the recipe. Shredding it finely gives it an almost noodle-like texture that makes the dish feel satisfying and substantial. I prefer green cabbage here.
• Carrots add natural sweetness, color, and a little extra bulk to the vegetable base.
• White wine vinegar is my secret finishing touch. A splash of acidity cuts through the richness of the beef and makes every other flavor in the pan pop. Don’t skip it!

How to Make This Ground Beef and Cabbage Recipe

Let’s talk soggy cabbage. You’ve been there; add cabbage to a hot pan and the bottom begins to char, but the stuff on top is still raw. Add water, but then the mix is soupy and doesn’t brown. Instead, I cover the pan for a few minutes, then remove the lid and let the moisture cook off. The cabbage steams all at once, so it softens without adding liquid, then it caramelizes!

• Prep the onion. Peel and halve 1 large yellow onion. Finely chop one half. Thinly slice the remaining half.
• Sauté the onion. In a large heavy braising pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chopped onion and cook for 3 to 5 minutes, stirring occasionally, until soft but not browned. Add 2 minced garlic cloves and cook for another 30 seconds.
• Cook the beef. Add 1 pound lean ground beef and break it up with a spoon. Cook, stirring occasionally until fully browned, 7 to 10 minutes. Drain excess water or fat (if any). Then season with 1/2 teaspoon ground cumin, 1/2 teaspoon baharat, 1/2 teaspoon ground coriander, 1/4 teaspoon paprika, and a big pinch (about 1/2 teaspoon) each of kosher salt and black pepper. Transfer the meat to a plate and set aside. 
• Sauté, then steam. Return the pan to the stove and heat 2 more tablespoons of olive oil over medium-high heat until it shimmers. Add the sliced onion, 1 small head shredded green cabbage, 3 shredded carrots, the remaining 1/2 teaspoon ground cumin, and a big pinch each of salt and pepper. Toss to coat. 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, about 15 minutes.
• Finish and serve. Return the beef to the pan and toss to combine. Cook for 1 to 2 minutes, just until warmed through. Remove from heat and stir in 1 teaspoon white wine vinegar, 2 chopped scallions, and 3 tablespoons chopped fresh parsley. Finish with a final drizzle of olive oil, if desired.

Make it Your Own 

• Swap the protein: Use ground chicken or ground turkey for a lighter version.
• Turn up the heat: Add a finely chopped chili pepper or a generous pinch of Aleppo pepper to the beef as it browns for a slow, fruity heat that works beautifully with the warm spices.
• Make it vegetarian: Skip the beef entirely and swap in cooked green or brown lentils. The spices carry the dish beautifully, and you won’t miss the meat.
• Top with egg: Slide a fried egg on top of each serving for an easy, protein-packed version.
• Add a sauce: Drizzle tahini sauce generously over the finished skillet for a nutty, creamy finishing touch. 

Perfect Pairings 

A couple of my family members have recently gone gluten-free, so coming up with gluten-free and low-carb dinner ideas has been a priority for me, but I like to make sure I can accommodate everyone. If you’re not gluten-free or eating low-carb dinners isn’t a requirement for you, then by all means, bring on the grains!

• Make it a bowl: Serve the skillet over a bed of quinoa, brown rice, or barley for a more substantial whole grain meal that soaks up all of those flavors.
• Serve with a big dollop of cold Greek yogurt or labneh on top. The cool, tangy creaminess against the warm spices is a great combination.
• Stuff it into a pita: Spoon leftovers into a pita with hummus and some pickled turnips for an incredible lunch.