Dirty Cabbage
Dirty Cabbage is a spiced ground beef and cabbage skillet built on taco seasoning, smoked paprika, jalapeños, and bone broth that delivers a high-protein, low-carb one-pan meal ready in under 30 minutes.
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Dirty Cabbage is a spiced ground beef and cabbage skillet built on taco seasoning, smoked paprika, jalapeños, and bone broth that delivers a high-protein, low-carb one-pan meal ready in under 30 minutes.
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Finely dice the onion, bell pepper, and jalapeños. Keep them set aside separately.
Core the cabbage and roughly chop it into bite-size pieces. You want pieces that soften over time but still have some body. Set it aside.
Bring a pan to medium heat. Add the olive oil, then the onions, minced garlic, and a couple pinches of salt and pepper. Sauté until the onions are translucent.
Add the ground beef, taco seasoning, smoked paprika, and cayenne pepper. Use a spatula to break the beef down so it's finely minced.
Once the beef has browned, add the diced bell pepper and jalapeño, pour in the bone broth, then toss in the cabbage. Add a couple pinches of salt, cover, and keep it on medium heat.
Let everything steam, covered, for 10-15 minutes until the cabbage has cooked down and softened. Remove the lid, mix everything really well so the cabbage gets coated in the juices and seasoning, then cook uncovered for another 3-4 minutes until most of the liquid has absorbed.
Serve as is, or top with sour cream or finely chopped cilantro, with a squeeze of fresh lime.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat with a splash of broth if needed.
Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if it's dry.
Deseed the jalapeños before dicing, reduce the cayenne pepper to ⅛ tsp, or omit it entirely. Keep the smoked paprika for flavor.
Ground pork, turkey, or lamb work well. Ground turkey will be leaner; adjust seasoning as needed since it's milder.
Substitute beef broth, chicken broth, or even water. Bone broth adds depth, but the dish works with any liquid.
The cabbage should be softened and tender after 10–15 minutes covered. It will have reduced in volume and absorbed the seasoned liquid.
