Ground Beef and Cabbage Skillet

Ingredients

• 1 pound ground beef
• 1 small head of cabbage, about 700 g after removing the core, finely shredded
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, grated
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup beef broth
• 1 cup cooked rice, measured after cooking, for serving; prepare more separately if you want larger rice portions

Instructions

1. In a large skillet over medium heat, brown the ground beef, breaking it into small pieces, until it reaches 71°C/160°F. Drain any excess fat.
2. Add chopped onions and minced garlic to the skillet. Sauté until the onions are translucent.
3. Add the shredded cabbage in batches as it wilts, then stir in the carrots. Cook for 5-7 minutes until the vegetables are slightly tender.
4. Pour in the diced tomatoes with their juice. Add dried oregano, dried thyme, salt, and pepper. Mix well to combine.
5. Pour in the beef broth and bring the mixture to a simmer. Reduce heat, cover, and let it simmer for 15-20 minutes, allowing the flavors to meld.
6. If not already prepared, cook rice separately according to its package directions. Measure 1 cup of the cooked rice for the listed quantity; do not add dry rice to the skillet.
7. Once the cabbage and hamburger mixture is cooked through and the flavors have melded, adjust the seasoning if needed.
8. Serve the cabbage and hamburger delight over a bed of cooked rice.
9. Enjoy your savory cabbage and hamburger delight!

Control the liquid

Cabbage and canned tomatoes release different amounts of water. If the mixture looks dry before the cabbage is tender, add broth a few tablespoons at a time. If it is soupy once tender, remove the lid and simmer briefly to reduce. Stir and taste before adding salt, especially with salted broth.

Cut cabbage into similar-width strips for even cooking. Ground turkey can replace beef, but must reach 74°C/165°F. Check broth labels for allergens. For leftovers, cool and refrigerate both rice and the skillet mixture promptly in shallow containers.

Storage

Refrigerate leftovers in a covered, shallow container within two hours (one hour above 32°C/90°F). Keep at 4°C/40°F or colder and use within 3–4 days. Reheat cooked leftovers to 74°C/165°F.

Temperature guidance: USDA safe food handling.