Eosinophilic Esophagitis Friendly Ground Beef Cabbage Skillet
Total time40 min
Prep time15 min
Cook time25 min
4.7(24)
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Learn more →Ingredients
4 servings
- 1 lb ground beef (85/15)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ½ medium head green cabbage, cored and thinly sliced (about 6 cups)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- 1 tbsp apple cider vinegar
- ¼ cup chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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