Cabbage Skillet Supper
Transform your weeknight dinners with this hearty and wholesome Cabbage Skillet Supper! Packed with tender ground beef or turkey, sautéed onions, fragrant garlic, and a medley of fresh vegetables like green cabbage and shredded carrots, this one-pan wonder is as nutritious as it is flavorful. A splash of canned diced tomatoes and a hint of paprika and thyme create a savory, comforting base that's brought together with a touch of broth for the perfect balance of moisture and texture. Ready in just 45 minutes, this quick and easy cabbage dinner is perfect for busy nights and serves up a satisfying meal with minimal cleanup. Garnish with fresh parsley for a vibrant finish and serve it steaming hot for a family favorite that’s gluten-free, budget-friendly, and absolutely delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef or ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium head green cabbage, chopped
- 2 medium carrots, peeled and shredded
- 14.5 ounces diced tomatoes, canned (with juices)
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large skillet or sauté pan over medium heat. Add the olive oil and allow it to warm for about 30 seconds.
Add the ground beef or turkey to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 7-8 minutes. Remove the meat from the skillet with a slotted spoon and set aside, leaving the drippings in the pan.
Add the diced onion to the skillet and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the chopped cabbage and shredded carrots to the skillet. Stir and cook for 5-7 minutes, until the cabbage begins to soften.
Stir in the cooked ground meat, canned diced tomatoes (with their juices), paprika, dried thyme, salt, and black pepper. Mix well to combine.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Cover the skillet with a lid and cook for 10-12 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
Taste and adjust seasoning if needed. Remove from heat.
Garnish with fresh parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4082 mg | 177% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 52.6 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4263 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
