This dish is a warmly spiced, one-pan skillet meal built around browned ground beef and slow-cooked cabbage, finished with bright, fresh touches.
The beef gets seasoned with a classic Mediterranean/Middle Eastern spice blend — cumin, baharat, coriander, and paprika — giving it warm, earthy, slightly smoky notes. The cabbage and carrots cook low and slow until they turn sweet and tender, with caramelized edges adding a nutty depth. A splash of vinegar at the end cuts through the richness, while scallions and parsley bring a fresh, herbal lift that keeps the dish from feeling heavy.
The texture is soft, jammy cabbage against the hearty crumble of browned beef, with a little crunch from the raw scallions and parsley stirred in at the very end.
Technique-wise, it’s a smart braising method: the beef and vegetables are cooked separately so each develops its own flavor (the meat gets a proper sear and spice crust, the cabbage gets time to caramelize without the pan getting overcrowded), then everything comes together at the end. Covering the cabbage briefly to steam it first speeds up the wilting before you uncover it to let those caramelized spots form.
Overall it reads like a comforting, rustic, low-carb skillet dinner — somewhere between a stuffed-cabbage filling and a beef-and-vegetable hash. It would pair well with rice, flatbread, or a dollop of yogurt on the side, and leftovers would likely taste even better the next day as the spices meld.
*An acceptable substitute for baharat is ras el hanout
Mediterranean Ground Beef and Cabbage
Ingredients
- 1 large yellow onion
- 4 Tbsp. extra virgin olive oil, divided
- 2 garlic cloves, minced
- 1 lbs. lean ground beef
- 1 tsp. cumin, divided
- 1/2 tsp. baharat*
- 1/2 tsp. coriander
- 1/4 tsp. paprika
- Kosher salt
- Freshly-ground black pepper
- 1 small green cabbage, cored and shredded
- 3 carrots, shredded
- 1 tsp. white wine vinegar
- 2-4 scallions, trimmed and chopped (both whites and green parts)
- 3 Tbsp. chopped parsley
Directions
- Prep the onion. Peel and halve the onion. Finely chop one half and set it aside for the meat. Thinly slice the remaining half and reserve separately.
- Sauté the onion. In a large heavy braising pan with a lid, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the chopped onion and cook for about 3 to 5 minutes, stirring occasionally, until soft and fragrant but not browned. Add the garlic and cook another 30 seconds.
- Cook the beef. Add the ground beef and break it up with a wooden spoon. Cook, stirring occasionally until fully browned (about 7 to 10 minutes). Drain excess water or fat (if any), then season with half of the cumin, the baharat, coriander, paprika, and a big pinch each of kosher salt and black pepper. Transfer the cooked meat to a plate and set aside for now.
- Sauté the vegetables. Return the pan to the stove and heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the sliced onion, shredded cabbage, carrots, the remaining cumin and a big pinch each of salt and pepper. Toss to coat.
- Cover and steam. Cover the pan for 3 to 5 minutes to help the cabbage release its water and wilt quickly. Uncover and continue cooking, stirring occasionally, until the vegetables are tender and the cabbage is caramelized in spots, about 15 minutes.
- Finish and serve. Return the browned beef to the pan and toss to combine. Cook for 1 to 2 minutes, just until the meat is warmed through. Remove from heat and stir in the vinegar, scallions, and parsley. Taste and finish with a final drizzle of olive oil, if desired.
Adapted from a recipe by Suzy Karadsheh
