Frugal Keto Beef and Cabbage Skillet
A budget-friendly, one-pan keto dinner packed with seasoned ground beef, tender cabbage, and melty cheddar. Fast, filling, and perfect for meal prep.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (80% or 85% lean)
- 1/2 cup yellow onion finely chopped
- 3 cloves garlic minced
- 6 cups green cabbage core removed, thinly sliced
- 1/2 cup beef broth low sodium
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- salt and black pepper to taste
- 1/4 tsp red pepper flakes optional
- 2 oz cream cheese cut into small cubes, optional
- 1 cup shredded cheddar cheese
- 2 tbsp green onions thinly sliced
- 1 tsp lemon juice optional, to brighten
Instructions
- Heat a large 12-inch skillet over medium-high heat and add the olive oil. When shimmering, add the ground beef and cook, breaking it up, until browned with crispy edges, 5 to 6 minutes.
- Stir in the onion and a pinch of salt. Cook until softened and lightly golden, 2 to 3 minutes, then add the garlic and cook until fragrant, 30 seconds.
- Stir in smoked paprika, dried oregano, tomato paste, and red pepper flakes. Cook 30 seconds to toast the spices.
- Add the sliced cabbage and beef broth. Toss to combine, then cover and cook over medium heat until the cabbage is tender but not mushy, 8 to 10 minutes, stirring once or twice.
- Uncover and season to taste with salt and black pepper. If using, dot in the cream cheese and stir until melted and creamy, 1 to 2 minutes.
- Sprinkle cheddar evenly over the top. Cover for 1 minute to melt, then remove from heat. Finish with green onions and a small squeeze of lemon juice if using.
- Serve hot. The mixture should be saucy but not watery, with tender cabbage and melty cheese.
Notes
- Shred your own cheese for better melt and lower cost.
- If excess liquid remains, simmer uncovered for 1 to 2 minutes to reduce before adding cheese.
- Swap cabbage for 6 cups coleslaw mix to save time; reduce cook time slightly.