Ingredients:

  • 1 lb lean ground beef
  • 1 medium head green cabbage, shredded
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, shredded
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 2 scallions, sliced

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook without stirring too frequently until the beef is deeply browned and mahogany-colored. Drain excess grease if necessary, leaving about 1 tablespoon for flavor.
  2. Push the beef to the sides of the pan. Add the olive oil to the center, followed by the diced onion and shredded carrots. Sauté for 3-5 minutes until the onions are translucent and the carrots have softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Add the shredded cabbage to the skillet. Toss everything together to coat the vegetables in the beef drippings. Cook for 5-7 minutes, stirring occasionally, until the cabbage shrinks in volume and develops golden-brown edges while remaining slightly firm.
  4. Stir in the smoked paprika, salt, pepper, Worcestershire sauce, and balsamic vinegar. Mix well and cook for another 2-3 minutes until the sauce has thickened and glazed the ingredients.