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One-Pan Keto Ground Beef & Cabbage - Simple, Satisfying, and Low-Carb

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

Ingredients
  

  • 1.5 pounds ground beef (80/20 or 85/15)
  • 1 small green cabbage (about 1.5–2 pounds), cored and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil (plus more if needed)
  • 2 tablespoons tomato paste
  • 1 tablespoon tamari or coconut aminos (or soy sauce if not gluten-free)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 1/4 cup beef broth or water (as needed)
  • 2 tablespoons butter (optional, for richness)
  • Fresh parsley or green onions, chopped, for garnish
  • Lemon wedges (optional, for serving)

Method
 

  1. Prep the produce: Core the cabbage and slice it thin. Slice the onion and mince the garlic. Keep everything nearby; this cooks fast once it starts.
  2. Brown the beef: Heat a large skillet over medium-high. Add 1 tablespoon oil and the ground beef. Season with a pinch of salt and pepper. Cook, breaking it up, until well browned with some crispy bits, about 6–8 minutes. If there’s excess fat, spoon off a little, but leave enough to coat the pan.
  3. Bloom the aromatics: Push the beef to one side. Add the remaining oil to the empty space, then add onion and a pinch of salt. Cook 2–3 minutes until softened. Stir in garlic, smoked paprika, cumin, oregano, and red pepper flakes. Cook 30–60 seconds until fragrant.
  4. Add tomato depth: Stir in tomato paste and cook 1 minute to caramelize slightly. Splash in the tamari or coconut aminos and scrape up any browned bits from the pan.
  5. Wilt the cabbage: Add the sliced cabbage. Toss well with the beef mixture. It will look like a lot at first, but it softens quickly. Cook 7–10 minutes, stirring often, until the cabbage is tender with a slight bite. If the pan gets dry or you want it softer, add a few tablespoons of broth or water to steam.
  6. Finish and taste: Stir in the butter for a silkier finish (optional). Taste and adjust with salt, pepper, or more tamari. If you like brightness, squeeze in a little lemon.
  7. Garnish and serve: Sprinkle with chopped parsley or green onions. Serve hot as-is, or with a dollop of sour cream for extra richness.