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Lazy Keto Ground Beef Cabbage Skillet (One Pan Meal) - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80/20 or 85/15 work best)
  • 1 small to medium green cabbage, cored and thinly sliced (about 6–8 cups)
  • 1 small yellow onion, diced (optional for stricter keto—use 1/2 if counting tight carbs)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil (use 1 tablespoon if your beef is fattier)
  • 1 tablespoon tomato paste (optional, adds depth; small carb impact)
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • Salt and black pepper, to taste
  • 1/4 cup beef broth or water (more as needed to help wilt cabbage)
  • 2 tablespoons soy sauce or coconut aminos (for umami; choose aminos for gluten-free)
  • 2 tablespoons butter (optional, for finishing and extra richness)
  • Fresh parsley or green onions, chopped, for garnish
  • Shredded cheese for topping (optional: cheddar, Monterey Jack, or mozzarella)

Method
 

  1. Prep the cabbage: Remove the core and thinly slice the cabbage. Keep the strands fairly uniform so they cook evenly.
  2. Brown the beef: Heat a large skillet over medium-high. Add oil, then the ground beef. Break it up and cook until no longer pink, about 5–7 minutes. Season lightly with salt and pepper.
  3. Sauté aromatics: Add the onion (if using) and cook 2–3 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.
  4. Build flavor: Stir in tomato paste, paprika, oregano, cumin, and red pepper flakes. Let the tomato paste toast for 1 minute to deepen the flavor.
  5. Add cabbage: Pile the sliced cabbage into the pan. It will look like a lot, but it wilts down. Pour in the broth and soy sauce or coconut aminos.
  6. Steam and wilt: Reduce heat to medium. Toss to coat the cabbage with the seasonings. Cover for 3–4 minutes to help it wilt.
  7. Finish cooking: Uncover and continue sautéing, stirring every minute or so, until the cabbage is tender with a slight bite, about 6–8 more minutes. If the pan gets too dry, splash in a bit more broth or water.
  8. Rich finish: Stir in the butter to glaze everything and add a silky finish. Taste and adjust salt and pepper.
  9. Optional topping: Sprinkle with cheese, cover, and let it melt off-heat for 1–2 minutes.
  10. Garnish and serve: Top with chopped parsley or green onions. Serve hot, straight from the skillet.