Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium head of green cabbage, shredded
  • 2 medium carrots, shredded
  • 1/2 cup beef broth
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp apple cider vinegar

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-brown and slightly crispy on the edges.
  2. Push the browned beef to the sides of the pan and add the diced onion. Sauté for 3–4 minutes until translucent.
  3. Stir in the minced garlic, smoked paprika, dried oregano, salt, and black pepper, cooking until fragrant and golden.
  4. Add the shredded cabbage and carrots to the pan, stirring well to coat the vegetables in the seasoned beef fat.
  5. Pour in the beef broth, cover with a lid, and steam for 3–5 minutes to soften the cabbage.
  6. Remove the lid and sauté until cabbage is tender-crisp and liquid has reduced. Stir in apple cider vinegar for a tangy finish before serving.