Who doesn’t love a quick and easy one-skillet meal? Beef and Cabbage Skillet is a crowd pleasing meal that uses simple ingredients and will allow you to have dinner on the table in no time…all with fewer dishes! Can you say #winningatlife?
I’m always searching for new/different ground beef recipes. We seem to always have some in the freezer and it’s a great source of protein that is not only budget friendly, but also super versatile. Plus, most people love it. Well, most people that is, except for my toddler….but she’s a toddler so that’ll probably change next week. Here’s a ground beef recipe that I can even get her to eat!
My mother-in-law makes this super amazing comfort food dish called “witte kool schotel” that is kind of a Dutch version of Shepard’s Pie. It’s layered seasoned ground beef, cabbage or sauerkraut, and mashed potatoes served with a side of mustard (I promise I’ll get the recipe up for it eventually!) If you’ve ever made Shepard’s Pie before, though, you know it’s a lot of work. There are some nights I don’t mind putting in the extra effort, but most days when I’m trying to get dinner on the table quickly I just don’t have the time or energy. So, I decided to create a deconstructed one-skillet version of this tasty meal. Now, dinner can be on the table in about 30 minutes, I only dirty up one pan, and I don’t even have to come up with any sides! Mic. Drop.
I substituted out the mashed potatoes for frozen diced (also known as Southern style) hash browns. These things are seriously my best friends..I always keep some in my freezer! I don’t recommend using the shredded kind in this recipe; they’ll get a little mushy.
So, here’s how you do it:
Start off by browning a pound of ground beef along with some diced onion, seasoning it with a little seasoned salt and garlic salt. Once the beef has browned, drain off any grease and add about a tablespoon of olive or vegetable oil along with the frozen hash browns, stirring to coat and cooking for about 10 minutes or so.
While that’s cooking, whisk together the sauce in a small mixing bowl or large measuring cup until the mustard has dissolved. You can easily change up the types of mustard here; I just like the flavor combo of the two different kinds.
Once the potatoes have browned a little, add the sauce and a bag of angel hair cabbage. Give it a stir and let it cook until most of the liquid has dissolved.
I like to top it with some crumbled, crispy bacon if I’ve got any on hand. Serve with side of mustard and some pickles!
Beef and Cabbage Skillet
- 1 lb ground beef
- 1 medium onion chopped
- 1 bag shredded cabbage
- 1 lb Frozen Hash Browns Southern Style
- 1 tbsp olive oil
- 1 cup beef broth
- 1/4 cup apple juice
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice
- 4 dashes Tabasco sauce
- Brown the ground beef along with the diced onion. Season with salt and pepper. Drain.
- Add the olive oil and hash browns. Stir to coat the hash browns, and cook for about 10 minutes until the hash browns start to soften and brown.
- Meanwhile, in a mixing bowl or large measuring cup, whisk together the beef broth, apple juice, vinegar, mustards, Worcestershire sauce, pickle juice, and Tabasco, along with some salt and pepper.
- To the skillet, add the broth mixture along with the cabbage. Cook until the liquid almost disappears.
- Serve topped with some crumbled bacon and a side of mustard.