Rent Week Cabbage Roll Skillet (No Rolling)

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

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened.
2. 2 Add ground beef to the skillet, breaking it up with a spoon, and cook until browned.
3. 3 Stir in shredded cabbage and cook until it begins to wilt.
4. 4 Add diced tomatoes, smoked paprika, oregano, black pepper, salt, beef broth, and tomato paste.
5. 5 Bring to a simmer, reduce heat to low, and cover. Cook for 20 minutes.
6. 6 Uncover, sprinkle with parsley, and serve.

Equipment

• Large skillet with lid

Variations

• Add 1/2 cup of cooked rice or quinoa for a heartier meal.
• For a vegetarian option, substitute the ground beef with lentils or a plant-based ground meat alternative.

Substitutions

• Use ground turkey or pork if ground beef isn't available.
• Substitute diced tomatoes with tomato sauce for a smoother consistency.

Pairings

• Perfect alongside a simple cucumber salad.
• A glass of red wine complements this dish beautifully.

Nutrition

Tips

• For extra flavor, use beef broth with a bit of added tomato juice.
• If you prefer a saucier dish, add an extra 1/4 cup of beef broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of crusty bread or a fresh green salad.
• Pairs well with a tangy coleslaw on the side.

FAQ