Ground Beef and Cabbage Skillet

Making Ground Beef and Cabbage Skillet

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1. Heat a large deep frying pan over medium-high heat. Add the mince and cook for 8 minutes, breaking it up, until browned.

   Mark done Start 8 min timer

2. Add the onion and garlic and cook for 3 minutes.

   Mark done Start 3 min timer

3. Add the cabbage in two handfuls, stirring until the first has wilted before adding the second. Cook for 6 minutes in total.

   Mark done Start 6 min timer

4. Stir in the soy sauce, vinegar, pepper and salt. Cook for 1 minute and serve straight away.

   Mark done Start 1 min timer

Notes for Getting It Right

• Add the cabbage in batches so the pan stays hot.
• If the pan looks dry, add a splash of water rather than more oil.
• Slice the cabbage thinly; thick pieces take longer to soften.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Ground Beef and Cabbage Skillet

• Steamed rice
• Fried egg
• Chilli sauce
• Buttered noodles

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat in a pan or the microwave. The cabbage softens on reheating, so eat it fresh if you prefer a bite.

Ground Beef and Cabbage Skillet FAQ: Common Questions

Ground Beef and Cabbage Skillet Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.