Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 medium head of green cabbage, shredded or thinly sliced
  • 2 medium carrots, grated or julienned
  • 1/2 cup beef broth
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp apple cider vinegar
  • 2 scallions, sliced

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch cast iron skillet or deep non-stick pan. Add the ground beef, breaking it apart with a spatula, and cook until browned and mahogany-colored.
  2. Stir in the diced onion and cook for 3-4 minutes until translucent, then add the minced garlic and cook for the final 60 seconds until fragrant.
  3. Toss in the shredded cabbage and grated carrots. Stir-fry for 5-7 minutes until the cabbage shrinks in volume and turns a vibrant, translucent green while retaining a slight snap.
  4. Stir in the smoked paprika, salt, and pepper. Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom.
  5. Cover with a lid for 2-3 minutes to allow the steam to finish the cabbage. Remove the lid, stir in the apple cider vinegar, and garnish with sliced scallions.