Cabbage Roll Skillet Recipe
One-pan cabbage roll skillet with ground beef, tomato, and tender cabbage. All the flavor of unstuffed cabbage rolls in 30 minutes—keto, low-carb, and family-friendly.
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Servings: 4 servings
Equipment
- Large deep skillet with lid
- Cutting board
- Chef's knife
- Wooden spoon
Ingredients
Ingredients
- 1 lb ground beef
- 1 small head green cabbage, cored and chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp kosher salt or to taste
- 1/2 tsp black pepper
Instructions
- Warm a large deep skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until browned; drain excess fat if needed.
- Stir in the diced onion and minced garlic. Cook until the onion softens and turns translucent, about 3–4 minutes.
- Add the chopped cabbage and toss to combine with the beef mixture. Cook, stirring occasionally, until the cabbage starts to wilt, 4–5 minutes.
- Pour in the diced tomatoes with their juices and the tomato sauce. Season with paprika, oregano, salt, and pepper; mix well.
- Reduce heat to medium-low, cover, and simmer until the cabbage is tender to your liking, about 10–15 minutes. Stir once or twice during cooking.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Notes
For extra heat, add a pinch of red pepper flakes with the spices. If you prefer a softer cabbage, extend the covered simmer by a few minutes. Leftovers keep well in an airtight container in the refrigerator for up to 4 days and reheat nicely on the stovetop or in the microwave. You can swap in ground turkey or pork, and garnish with fresh parsley before serving.
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