Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1 medium onion, diced (approx. 150g)
  • 3 cloves garlic, minced (approx. 9g)
  • 1 medium head green cabbage, chopped into 1-inch pieces (approx. 900g)
  • 2 medium carrots, sliced into coins (approx. 120g)
  • 1/2 cup beef broth (low sodium)
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch cast iron skillet or Dutch oven. Add the ground beef, breaking it apart with a spatula, and cook until deeply browned and no longer pink. Remove excess grease, leaving approximately 1 tablespoon in the pan.
  2. Stir in the diced onion and sliced carrots. Sauté for 3–4 minutes until the onions are translucent. Add the minced garlic, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes. Stir for 60 seconds until fragrant.
  3. Add the chopped cabbage and stir well to coat with the seasoned beef. Cook, stirring occasionally, for 5–7 minutes until the cabbage begins to wilt and show golden edges.
  4. Pour in the beef broth and apple cider vinegar. Cover with a lid, reduce heat to medium-low, and simmer for 5 minutes or until the cabbage is tender but still holds its shape.