Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients


Main Ingredients
2 lbs (900g) 93% lean ground beef
1 small green cabbage (about 2 pounds), chopped into bite-sized pieces
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (15 oz/425g) can diced tomatoes, undrained
2 tbsp tomato paste
1 cup low-sodium beef broth
1 tbsp Worcestershire sauce
1 tbsp olive oil


Seasonings


1 tsp smoked paprika
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp onion powder
½ tsp crushed red pepper flakes (optional)
½ tsp black pepper
1 tsp salt (or to taste)
Protein Boost
1 cup reduced-fat shredded cheddar cheese
½ cup low-fat cottage cheese, blended until smooth (optional, stirred in at the end for extra creaminess and protein)


Instructions

  1. Brown the Beef
    Heat olive oil in a large skillet or Dutch oven over medium-high heat.
    Add the ground beef and cook for 6–8 minutes, breaking it into crumbles.
    Drain any excess fat if needed.
  2. Cook the Vegetables

Add:

Onion
Bell pepper
Garlic

Cook for 4–5 minutes, until softened.

  1. Add the Seasonings

Stir in:

Smoked paprika
Italian seasoning
Garlic powder
Onion powder
Salt
Black pepper
Red pepper flakes (if using)

Cook for 30 seconds until fragrant.

  1. Add Tomatoes and Cabbage

Mix in:

Diced tomatoes
Tomato paste
Worcestershire sauce
Beef broth

Stir well, then fold in the chopped cabbage.

Cover and cook for 12–15 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.

  1. Finish with Cheese
    Stir in the blended cottage cheese (if using).
    Sprinkle the shredded cheddar evenly over the skillet.
    Cover for 2–3 minutes, until the cheese is melted and bubbly, just like the cheesy finish in the picture.
    Optional Air Fryer Finish

For a browned, cheesy top:

Transfer the cooked mixture to an oven-safe baking dish.
Sprinkle with the cheddar cheese.


Air fry at 375°F (190°C) for 3–5 minutes, or until the cheese is golden and bubbling.
Approximate Nutrition (Per Serving)
Calories: 365
Protein: 38g
Carbohydrates: 11g
Fat: 18g
Fiber: 4g


Optional Add-Ins

For even more protein or vegetables, add:

1 cup cooked lentils
1 cup cooked white beans
8 oz (225g) sliced mushrooms
2 cups fresh spinach
1 cup frozen peas
1 cup cooked brown rice or quinoa (for a heartier meal)


Storage


Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Tips for the Best Ground Beef and Cabbage Skillet
Use 93% lean ground beef for a high-protein meal with less fat.
Don’t overcook the cabbage—it should be tender while still holding its shape.
Let the skillet simmer uncovered for the last few minutes if you prefer a thicker, less saucy consistency.
Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
Serve hot with chopped parsley or green onions for a fresh finish.