Cabbage Ground Beef and Rice
This cabbage, ground beef, and rice skillet is a quick and hearty one-pan meal! Packed with flavor, it's an easy, budget-friendly dinner perfect for busy weeknights.
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INGREDIENTS
- 1 pound ground beef, lean
- ½ of a whole green cabbage head, sliced thinly
- 1 tablespoon cooking oil, I like avocado or olive oil
- 1 tablespoon unsalted butter
- 1 clove garlic, minced or pressed
- 1 ½ cup cooked rice, about ½ cup raw
- 1 medium onion, diced
- 1 medium carrot, grated medium large
- ½ cup vegetable broth, or other if you prefer
- ½ cup red bell pepper, diced into cubes
- 2 tablespoons tomato paste, in a tube
- 1 teaspoon sugar, optional
- ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 1 teaspoon ground paprika, regular or smoked paprika
INSTRUCTIONS
- Cook the beef: Heat oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat, leaving about 2 tablespoons in the skillet. Remove beef and set aside.1 tablespoon cooking oil, 1 pound ground beef
- Sauté the veggies: In the same skillet, melt the butter. Add onions and cook for 3 minutes. Stir in garlic, carrot, and bell pepper, cooking until softened.1 tablespoon unsalted butter, 1 clove garlic, 1 medium carrot, ½ cup red bell pepper, 1 medium onion
- Add liquids: Stir in tomato paste and broth, bringing the mixture to a gentle boil.2 tablespoons tomato paste, ½ cup vegetable broth
- Cook the cabbage: Add cabbage, salt, pepper, paprika, and sugar (if using). Stir well, cover, and let simmer for 8-10 minutes, stirring occasionally.½ of a whole green cabbage head, 1 teaspoon sugar, ⅛ teaspoon black pepper, 1 teaspoon ground paprika, ½ teaspoon salt
- Combine everything: Return the cooked beef and rice to the skillet, stirring until fully combined and heated through.1 ½ cup cooked rice
- Serve: Enjoy warm, topped with fresh dill and a dollop of sour cream!
NOTES
- To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- To Make Ahead. You can prep all the ingredients ahead of time and store them in separate containers in the fridge. When ready to cook, just follow the steps and it’ll come together in minutes!
- To Reheat. Warm in a skillet over medium heat, adding a splash of broth if needed. You can also microwave it in 30-second intervals until heated through.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 499kcalCarbohydrates: 31gProtein: 23gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 88mgSodium: 660mgPotassium: 664mgFiber: 5gSugar: 8gVitamin A: 3887IUVitamin C: 69mgCalcium: 88mgIron: 4mg
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