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50 min
|
easy
This cozy German cabbage skillet with ground beef and potatoes is hearty, budget-friendly comfort food with warming spices and tangy flavor.
It’s perfect for an easy weeknight dinner or a simple fall and winter meal that tastes even better the next day.
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Peel and dice the Yukon Gold potatoes into small bite-size cubes so they cook evenly.
Chop the green cabbage into roughly 1-inch pieces, discarding the tough core.
Dice the yellow onion and mince the garlic, then set everything aside near the stove.
Heat the oil in a large deep skillet or Dutch oven over medium-high heat.
Add the ground beef and break it into crumbles with a spatula.
Cook until the beef is browned with no pink left, about 5 to 7 minutes.
If there is a lot of grease, spoon off most of it, leaving about 1 tablespoon in the pan.
Add the butter and diced onion to the browned beef in the skillet.
Cook, stirring often, until the onion is soft and lightly golden, about 4 to 5 minutes.
Stir in the minced garlic, tomato paste, whole-grain mustard, sweet paprika, caraway seeds, and nutmeg.
Cook just until fragrant and the tomato paste darkens slightly, about 1 minute.
Add the diced potatoes and chopped cabbage to the skillet and toss to coat in the beef mixture.
Sprinkle in the salt and black pepper and stir again so everything is seasoned evenly.
Pour in the beef broth and apple cider vinegar, then add the beef bouillon.
Stir well, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a gentle simmer over medium heat.
Cover the skillet with a lid and reduce the heat to medium-low.
Simmer until the potatoes are tender and the cabbage is soft, about 20 to 25 minutes.
Remove the lid and check the texture of the potatoes with a fork for tenderness.
If there is too much liquid, simmer uncovered for a few minutes to thicken slightly.
Taste and adjust salt, pepper, and vinegar to your liking.
Serve hot, making sure each portion has plenty of beef, cabbage, and potatoes.
| Energy | 348 | kcal |
|---|---|---|
| Protein | 28 | g |
| Total Fat | 11 | g |
| Carbohydrates | 43 | g |
| Dietary Fiber | 9 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This hearty German-style skillet is wonderful with a simple green salad, crusty bread, or even a cold dill pickle on the side for contrast.
For a bistro-style twist, finish each bowl with a spoonful of sour cream or a sprinkle of chopped fresh parsley, which adds creaminess and a bright fresh pop.
Post your review and pictures below! ⬇︎ Thanks for your review!
Travis Williamson, Shreveport: wonderful! I sprinkled the caraway seeds in the beef mixture.
: Nice touch with the caraway seeds, Travis!
thechefdiary, Denver, CO: This recipe brought a smile to my face as I remembered my mother making this delicious meal often. I had forgotten that wonderful memory and I thank you for posting it. I will be making it very soon.
: What a lovely memory to reconnect with.
Deborah, Charlotte, NC: This is the first time I wrote a review. I absolutely hate when I read reviews and they say all the stuff they add that’s not in the recipe! With that being said I absolutely loved this recipe - I did use a little more broth but made it exactly like the recipe and I put the potatoes in first and then added the cabbage! The potatoes were so tender you could cut them with a fork it was amazing! Thank you for the recipe!!!
: So glad it worked for you, Deborah!
Please post your feedback and pictures here. We’d love to hear from you!
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