Beef and Cabbage Unstuffed Roll Skillet

• 1 pound ground beef
• 1 medium onion, diced
• 4 cups shredded cabbage
• 1 can (15 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup beef broth
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup chopped fresh parsley

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced onion and cook until softened.
3. 3 Stir in ground beef, breaking it up with a spoon, until fully browned.
4. 4 Add garlic and cook for another minute.
5. 5 Mix in diced tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper.
6. 6 Stir in shredded cabbage until combined.
7. 7 Cover and let simmer for 20 minutes, stirring occasionally.
8. 8 Sprinkle with fresh parsley before serving.

Equipment

• Large skillet with lid

Variations

• Add diced bell peppers for a colorful twist.
• For a kick, include a pinch of crushed red pepper flakes.

Substitutions

• Ground turkey or chicken can replace beef for a leaner option.
• Use fresh herbs if dried are unavailable.

Pairings

• Crusty bread
• Green salad

Nutrition

Tips

• For extra flavor, add a splash of red wine with the beef broth.
• If you prefer a saucier dish, add more beef broth to taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of crusty bread or a fresh green salad.
• Pairs well with a glass of red wine.

FAQ