Ingredients:

  • 1 lb lean ground beef
  • 2 lbs green cabbage, chopped into 1-inch pieces
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp Baharat seasoning
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 14.5 oz can fire-roasted diced tomatoes
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 scallions, thinly sliced

Instructions:

  1. Prepare all vegetables by chopping the cabbage into uniform 1-inch pieces and finely dicing the onions and carrots.
  2. Heat a large cast iron skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and slightly crispy on the edges.
  3. Push the beef to the side of the skillet and add the diced onion and carrots; sauté for 3–5 minutes until the onion is translucent.
  4. Stir in the minced garlic, Baharat seasoning, and smoked paprika, mixing with the beef and vegetables.
  5. Add the chopped cabbage to the skillet and sear in the rendered beef fat, stirring occasionally until the cabbage is caramelized and tender.
  6. Stir in the fire-roasted diced tomatoes and cook for a few minutes until heated through and combined.
  7. Remove from heat and stir in the fresh lemon juice, chopped parsley, and sliced scallions to finish.