Cheesy Beef and Cabbage Skillet with Broiled Cheddar

Why You’ll Love This Recipe

• One-pan weeknight winner: hearty, cheesy, and on the table in about 40 minutes.
• Deep, cozy flavor from sweet paprika, tomato, and Worcestershire without long simmering.
• Veg-forward and budget-friendly: a full pound of cabbage stretches 1 lb of ground beef.
• That broiled sharp-cheddar cap delivers bubbly, golden edges and irresistible aroma.

Grocery List

• Produce: 1 lb green cabbage, 1 medium yellow onion, 2 garlic cloves, 2–3 scallions or a small bunch parsley
• Dairy: 6 oz sharp cheddar (to yield 1 1/2 cups shredded)
• Pantry: Olive oil, sweet paprika, dried oregano, crushed red pepper flakes (optional), tomato paste, 1 can crushed tomatoes (15 oz), low-sodium beef broth or water, Worcestershire sauce, apple cider vinegar, kosher salt, black pepper

Full Ingredients

Skillet Base

• 1 tbsp olive oil
• 1 lb (450 g) 85% lean ground beef
• 1 tsp kosher salt, divided (start with 1/2 tsp, add 1/2 tsp later)
• 1/2 tsp freshly ground black pepper, divided (start with 1/4 tsp, add 1/4 tsp later)
• 1 medium yellow onion, diced (about 1 cup)
• 2 garlic cloves, minced (about 2 tsp)
• 1 tbsp sweet paprika (Hungarian-style)
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 can (15 oz/425 g) crushed tomatoes
• 1/2 cup (120 ml) low-sodium beef broth or water
• 1 tbsp (15 ml) Worcestershire sauce

Cabbage and Finish

• 1 lb (450 g) green cabbage, cored and thinly sliced into 1/4-inch ribbons (about 6 cups)
• 1 tbsp (15 ml) apple cider vinegar
• 1 1/2 cups (6 oz/170 g) shredded sharp cheddar
• 2 tbsp thinly sliced scallions or chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Prep and preheat the broiler

Position an oven rack 6 inches from the heating element and preheat the broiler to High (about 500°F/260°C). Use a 12-inch oven-safe skillet (cast iron or stainless). Core the cabbage, then slice into 1/4-inch ribbons (about 6 cups). Dice the onion, mince the garlic, and shred the cheddar. For best texture, rinse the sliced cabbage and spin or pat dry so the sauce does not water out.

Step 2: Brown the beef

Heat the olive oil in the skillet over medium-high heat. Add the ground beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking the meat into small crumbles, until browned with some crispy edges, 4–5 minutes. Spoon off excess fat if more than a tablespoon remains.

Step 3: Soften the aromatics

Add the diced onion to the beef and cook, stirring, until translucent and lightly golden at the edges, about 3 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.

Step 4: Build the paprika-tomato base

Sprinkle in the sweet paprika, dried oregano, and crushed red pepper (if using). Stir for 30 seconds to bloom the spices. Add the tomato paste and cook, stirring, until the paste darkens slightly and coats the beef, 1 minute. Pour in the crushed tomatoes, broth (or water), and Worcestershire. Scrape up any browned bits and bring to a lively simmer. Cook 5 minutes to thicken and concentrate flavors.

Step 5: Wilt the cabbage

Add the sliced cabbage and toss to coat in the sauce. Cook, stirring occasionally, until the cabbage softens but still has a little bite, 5–7 minutes. Stir in the apple cider vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasoning as needed.

Step 6: Add the sharp-cheddar cap and broil

Flatten the mixture in an even layer. Sprinkle the shredded sharp cheddar evenly over the top, going all the way to the edges for those lacy, crisp bits. Transfer the skillet to the oven and broil until the cheese is bubbling, golden, and browned in spots, 2–4 minutes. Rotate the pan once for even color. Watch closely to avoid scorching.

Step 7: Rest, garnish, and serve

Let the skillet rest 5 minutes so the cheesy cap sets. Scatter sliced scallions or parsley over the top. Spoon into bowls and serve as-is, or alongside crusty bread, buttered egg noodles, or steamed rice.

Pro Tips

• Use an oven-safe skillet. If your skillet handle is not broiler-safe, transfer the mixture to a shallow broiler-safe baking dish before adding the cheese.
• Dry cabbage matters. Excess moisture dilutes the sauce; pat the cabbage dry after rinsing.
• Edge-to-edge cheese. Let the cheddar touch the hot skillet sides for a frico-like, crisp rim.
• Balance the acidity. If the sauce tastes sharp, add 1/2 teaspoon sugar; if it tastes flat, add an extra 1 teaspoon vinegar.
• Control the sauce body. For saucier results, add 1/4 cup extra broth; for thicker, simmer 2–3 minutes longer before adding the cabbage.

Variations

• Smoky twist: Swap 1 teaspoon of the sweet paprika for smoked paprika and use fire-roasted crushed tomatoes.
• Lighter protein: Use ground turkey or chicken; add 1 tablespoon olive oil with the onions to keep things juicy.
• Cheese swap: Try half sharp cheddar and half Gruyère for an extra-melty, nutty cap.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat until hot, then, if you want to re-crisp the cheese, add a fresh sprinkle of cheddar and broil 1–2 minutes. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Make-ahead: Cook through Step 5 up to 2 days ahead; reheat, top with cheddar, and broil just before serving.

Nutrition (per serving)

Approximate values: 520 calories; 34 g fat; 12 g carbohydrates; 34 g protein; 4 g fiber; 6 g sugars; 940 mg sodium. Nutrition will vary based on brands and salt preferences.