Cabbage & Minced Meat Skillet

Step-by-Step Instructions

1. Brown the Minced Meat: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 500g minced meat, season with salt and black pepper, and cook for 5 to 7 minutes, breaking the meat into fine crumbles until browned. Drain excess fat if needed.

2. Sauté Aromatics: Add 1 diced onion to the skillet. Sauté over medium heat for 3 to 4 minutes until translucent. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

3. Caramelize Tomato Paste and Build Sauce: Push meat to the edges and add 2 tbsp tomato paste directly to the center floor of the skillet. Cook for 1 to 2 minutes to caramelize. Pour in ½ cup crushed tomatoes, 1 tsp paprika, ½ tsp cumin (if using), and 1 tsp dried oregano/thyme. Stir thoroughly to deglaze the pan.

4. Integrate Cabbage and Simmer Covered: Stir in 1 grated carrot (if using) and layer 1 small head of chopped cabbage into the skillet. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 10 to 12 minutes, stirring occasionally until cabbage wilts and absorbs the sauce.

5. Uncover to Reduce and Serve: Remove lid during the final 3 minutes of cooking to let excess moisture evaporate, leaving a rich coating over the cabbage. Season with salt and pepper to taste and serve hot.

Storage & Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight.

• Freezing: Not recommended, as thawed cabbage loses its tender-crisp texture and becomes watery.

• Reheating: Warm in a skillet over medium heat for 5 minutes, or microwave for 1.5 to 2 minutes.

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