Ingredients
Scale
- 1 medium head of green cabbage (about 6 cups shredded)
- 1 pound ground beef (80% lean works best for flavor)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional for extra meltiness)
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
- 1/2 cup beef broth or water (to help soften the cabbage)
Substitution tip: If you’re looking to lighten the dish, ground turkey or chicken works well in place of beef. For a vegetarian twist, swap ground beef for cooked lentils and use vegetable broth.
Instructions
- Start by preparing your ingredients: shred the cabbage finely, chop the onion, and mince the garlic. I always think of those afternoons with Ouma when we’d tackle chopping together, laughing over who could make the smallest pieces.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the chopped onion and sauté for about 3 minutes until translucent and fragrant.
- Add the minced garlic and stir for another 30 seconds. Be careful not to burn it—garlic can turn bitter quickly, and Mama Lou always reminded me to watch closely!
- Now, add the ground beef to the skillet. Break it apart with a wooden spoon and cook until no longer pink, about 6-8 minutes. Season with salt, pepper, smoked paprika, dried thyme, and red pepper flakes if using. The spices bring back memories of Mama Lou’s secret touches that made even simple dishes sing.
- Once the beef is browned and flavorful, add the shredded cabbage to the skillet. Pour in 1/2 cup of beef broth or water to help soften the cabbage as it cooks.
- Stir everything together, reduce the heat to medium, cover the skillet, and let it cook for 10-12 minutes. Stir occasionally, checking that the cabbage is tender but still has a slight crunch—just like Mama Lou taught me, it’s all about texture.
- When the cabbage is perfectly tender, sprinkle the shredded cheddar and mozzarella evenly over the mixture. Cover again and let the cheese melt for about 3-4 minutes. You want the cheese to be gooey and warm, not overcooked or rubbery.
- Once melted, give the dish one final gentle stir to combine the cheesy goodness throughout the beef and cabbage. Taste and adjust seasoning with more salt or pepper if needed.
- Serve immediately, garnished with a sprinkle of fresh parsley if you have it—this little touch always reminds me of the garden Mama Lou kept by the kitchen window.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International