Hungarian beef and cabbage, ready to enjoy.
This one-pan paleo recipe is perfect for a weeknight dinner -- total cook time was about 25 minutes!
The cabbage, paprika, and celery seed is a classic Hungarian combination and melds with the tomato paste to create a delightfully savory and rich flavor.
Cabbage is a nutrient-packed vegetable, an abundant source of Vitamin C, vitamin K, and folate. Vitamin C is an important vitamin and co-factor for absorbing iron, so eating cabbage with beef helps to boost the uptake of iron into our bloodstream and tissues!
Pair this meal with any of your favorite starches. Our favorite way to eat this is with spaetzle, sour cream, and sauerkraut. Enjoy!
Hungarian Beef and Cabbage Skillet
INGREDIENTS
3 Tbsp fat (oil, butter, tallow, lard, or bacon fat)
1 onion, sliced in half-moons
4-5 cloves garlic, minced
2 tsp paprika
¼ tsp celery seed
3 Tbsp tomato paste
½ medium cabbage, thinly sliced
¼ cup water or broth
Salt and pepper
METHOD
Melt fat in a large skillet or Dutch oven on medium heat.
When fat is melted, add onions and cook 5-7 minutes or until translucent.
Onions sauteeing in butter.
Add ground beef to skillet and break into large chunks. Cook for 5-7 minutes, until beef is half pink and half brown. Season with a hefty pinch of salt.
Beef added to onions.
Add garlic, paprika, celery seed, and tomato paste. Cook for 2-3 minutes until garlic is cooked.
Beef, spices, and tomato paste in skillet.
Add cabbage and water. Cover and reduce heat to medium-low. Cook until cabbage is wilted, about 5 minutes.
Uncover and increase heat to medium-high. Scrape bottom of the pan and stir frequently to prevent burning. This step caramelizes the cabbage and onion.
Dinner is ready!
Season with salt and pepper to taste. Serve promptly and enjoy!
SERVING SUGGESTIONS
What to serve with this skillet:
Rice
Spaetzle
Roasted potatoes
Mashed potatoes
Delicious Garnishes:
Sour cream
Sauerkraut
Pickled jalapenos
Did you give this recipe a try? Tag us on Instagram to let us know what you think!