Ingredients
- 1.5 pounds grass-fed ground beef
- 1 sweet yellow onion, diced
- 1 large green bell pepper, diced
- 2–3 fresh garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 large head green cabbage, thinly chopped
- 1 (14.5 oz) jar diced tomatoes with juices
- 2 tablespoons apple cider vinegar
- Sea salt, to taste
- Fresh ground black pepper, to taste
- Small handful fresh chopped parsley or Italian parsley, for garnish
Instructions
- Heat a large skillet over medium heat. Add ground beef and cook for 5–6 minutes until browned. Drain excess fat and return skillet to the heat.
- Add diced onion, bell pepper, garlic, smoked paprika, oregano, and a pinch of salt and pepper. Stir and cook for 2–3 minutes until softened and fragrant.
- Stir in chopped cabbage, diced tomatoes with juices, and apple cider vinegar.
- Reduce heat to low, cover the skillet, and simmer for 15–18 minutes, stirring every 5 minutes. Add a splash of water or beef broth if mixture becomes too dry.
- Once the cabbage is tender but still slightly crisp, remove from heat.
- Garnish with fresh chopped parsley and serve hot.
Notes
- Great for meal prep—store leftovers in airtight containers for up to 4 days.
- You can substitute ground turkey or chicken for a leaner option.
- Use red cabbage for a colorful twist, or add other veggies like carrots or zucchini.
- Add a dash of hot sauce or red pepper flakes for a spicier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 7g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
