Ground Beef and Cabbage Skillet

Method9 steps

1. 1

   Step 1: Peel and halve the onion. Finely chop one half for the meat and thinly slice the other half for the vegetables, keeping the two portions separate.

   Uses 1 large yellow onion, half finely chopped and half thinly sliced

2. 2

   Step 2: Heat 2 tbsp from the 4 tbsp cooking-oil allowance in a large heavy braising pan with a lid over medium-high heat until shimmering. Add the finely chopped onion half and cook for 3–5 minutes, checking at 3 minutes and stirring occasionally, until soft and fragrant without browning.

   Soften the chopped onion · 3 minUses The finely chopped half of the one onion · 2 tbsp olive oil for the meat base

3. 3

   Step 3: Add the two minced garlic cloves to the softened chopped onion. Cook for 30 seconds, stirring and watching so the garlic becomes fragrant without burning.

   Sauté the minced garlic · 1 minUses Softened chopped onion in oil · 2 garlic cloves, minced

4. 4

   Step 4: Add the 1 lb lean ground beef to the onion and garlic. Break it up and cook for 7–10 minutes, checking at 7 minutes and stirring occasionally, until fully browned and cooked through to 160°F/71°C. Drain any excess liquid or fat. Stir in ½ tsp of the cumin, all the baharat (½ tsp), coriander (½ tsp) and paprika (¼ tsp), and a big pinch each of the divided salt and pepper. Transfer the fully cooked seasoned meat mixture to a clean plate and keep it nearby while cooking the vegetables.

   Cook the lean ground beef · 7 minUses Fragrant chopped onion and garlic in oil · 1 lb lean ground beef (90/10) · ½ tsp ground cumin for the meat · ½ tsp baharat · ½ tsp ground coriander · ¼ tsp paprika · Salt to season the meat · Black pepper to season the meat

5. 5

   Step 5: Return the pan to medium-high heat and add the remaining 2 tbsp cooking oil. When shimmering, add the sliced onion half, all the shredded cabbage and carrots (3), the remaining ½ tsp cumin and another big pinch each of the divided salt and pepper. Toss to coat.

   Uses The thinly sliced half of the one onion · Remaining 2 tbsp olive oil for the vegetables · 1 small green cabbage, cored and finely shredded · 3 carrots, shredded · Remaining ½ tsp cumin for the vegetables · Salt to season the vegetables · Black pepper to season the vegetables

6. 6

   Step 6: Cover the pan and cook for 3–5 minutes, checking at 3 minutes, until the cabbage releases moisture and wilts. Do not add water.

   Wilt the covered cabbage · 3 minUses Seasoned cabbage, carrot and sliced onion in oil

7. 7

   Step 7: Uncover and cook for about 15 minutes, stirring occasionally, until excess moisture has cooked away, the vegetables are tender and the cabbage is caramelized in spots. Watch the heat and stir to prevent scorching.

   Caramelize the uncovered cabbage · 15 minUses Wilted covered-cooked vegetables

8. 8

   Step 8: Return all the fully cooked seasoned beef mixture from the plate to the caramelized vegetables. Toss together and cook for 1–2 minutes, checking at 1 minute, until the meat is hot through.

   Warm the returned cooked beef · 1 minUses All the seasoned cooked meat mixture lifted to the plate · Tender caramelized cabbage mixture

9. 9

   Step 9: Remove from the heat and stir in the 1 tsp white wine vinegar, both chopped scallions (2) and all 3 tbsp chopped parsley. Taste and adjust with the divided salt and pepper if needed. Add the optional finishing olive-oil drizzle, divide into four portions and serve.

   Uses Hot combined beef and vegetable skillet · 1 tsp white wine vinegar · 2 scallions, trimmed and chopped, whites and greens · 3 tbsp chopped fresh parsley · Salt for final adjustment only if needed · Black pepper for final adjustment only if needed · Extra virgin olive oil, optional drizzle to finish