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Whenever I'm in the mood for something filling and comforting, but dinner needs to come together quick, I go for this skillet. You get all the awesome flavors you'd expect from classic stuffed cabbage, but there's no rolling, no baking, none of the hassle. Everyone at my table actually cleans their plates with this--pretty sure it'll become a regular at yours too.
Hearty Ingredients
- Shredded cheddar cheese: helps make everything gooey, holds it all together, fresh-shredded is the easiest to melt
- Black pepper: gives a little kick, grinding it yourself makes it smell stronger
- Smoked paprika: brings a touch of smokiness and depth, Spanish is my top pick
- Garlic powder: adds extra flavor, but swap for fresh minced if you like
- Tony Chachere’s creole seasoning: this is where the big flavor comes in, sub with salt and your favorite spices if needed
- Canned diced tomatoes: adds tang and keeps things nice and moist, use decent ones for even better taste
- Cabbage: full of fiber and vitamins, pick a small, firm one with snug leaves
- Bell pepper: gives brightness and snap, use any color but red and yellow are the sweetest
- Yellow onion: throws in some sweetness and makes it more filling, go for one that's firm and heavy
- Ground beef: the star for juicy, savory bite, eighty five percent lean or more gives best results
Step-by-Step Instructions
- Serve:
- Scoop straight from the pan and enjoy as is, or add some rice on the side if you're extra hungry. This is even better the next day for leftovers
- Finish With Cheese:
- Spread shredded cheddar on top while it's still hot, cover and let everything melt for two to three minutes. Kill the heat and let it stand a little to make scooping easier
- Simmer With Cabbage and Tomatoes:
- Toss in the chopped cabbage, diced tomatoes, your creole seasoning, smoked paprika, black pepper, and garlic powder. Stir to coat it all, cover up, and cook low and slow for about twenty two minutes, opening now and then to stir so it doesn't stick. The cabbage will get soft and shrink
- Add the Vegetables:
- Bump in your chopped onion and bell pepper, and let it cook with the beef about four more minutes. The onions will go a bit see-through and everything softens--that's when you know it's good
- Brown the Beef:
- Start by breaking up and browning the beef in a big skillet on medium, about ten minutes does the trick. If there's too much grease, scoop some out but leave a bit for flavor
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Honestly, smoked paprika totally makes this for me--the mellow warmth pulls it all together. This one time, my sister turned up hours late on Christmas Eve, and I'd just packed up the leftovers. Ended up reheating the skillet together and we ate every bite at midnight laughing in the kitchen. Seriously good memories.
Easy Storage Ideas
This meal keeps well for up to four days in a sealed container in the fridge. If you want to save some for later, just let it cool all the way, then pack in freezer bags or lidded containers and freeze for up to two months. I usually double up the batch for grab-and-go lunches all week
Ingredient Swaps
Don’t have ground beef? Use ground turkey or chicken instead. Not a cheddar fan? Monterey Jack or mozzarella melts in perfectly too. Want it meatless? Throw in cooked lentils or a plant-based crumble to keep it hearty without animal protein
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How to Serve It
This skillet meal is great on its own, but sometimes I spoon it over rice for the kids or serve mine with some toasty keto bread. If you need something fresh and green, sautéed spinach or green beans on the side taste just right
Background and Tradition
Stuffed cabbage rolls are loved all over Eastern Europe and have found a fan base everywhere. Cooking them up in a skillet makes things simple for busy weeknights but still keeps the cozy, comforting flavors everyone recognizes
Common Questions
- → Can I use a different ground meat?
Definitely! Swap in ground turkey, chicken, or pork—they each give this dish their own twist.
- → Is this meal suitable for meal prep?
For sure! Store it chilled for up to four days. It’s awesome for having lunches or dinners ready to go ahead of time.
- → What if I don't have Creole seasoning?
No worries—just mix up salt, paprika, garlic powder, and pepper or toss in your go-to seasoning blend.
- → Can I add more vegetables?
Go for it! Throw in things like mushrooms, zucchini, or carrots. They taste great and add more nutrients, too.
- → How do I make this dish dairy-free?
Just skip the cheddar or go for a vegan cheese sub—easy switch to fit your needs.