All the comfort of stuffed cabbage rolls lands in a single skillet here, no tedious rolling required. Ground beef gets browned until deeply savory, then simmers low and slow with tender cabbage, diced tomatoes, and a fragrant blend of thyme, oregano, and smoked paprika until everything melds into something genuinely crave-worthy. A splash of coconut aminos adds that subtle umami depth you'd normally get from soy sauce, making it a smart swap that keeps things completely compliant without sacrificing flavor. Tomato paste cooked down with the onions and garlic builds a rich, concentrated base that tastes like it took far more effort than it actually did. A finishing hit of red wine vinegar brightens the whole bowl and keeps it from feeling heavy. This one serves four and is the kind of weeknight dinner that reheats beautifully, so it's worth making the full batch even if you're cooking solo.
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Heat the olive oil in a large (12-inch) skillet or wide Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes, reaching an internal temperature of 160°F (71°C). Transfer the beef to a plate, leaving any rendered fat in the pan.
Reduce the heat to medium. Add the onion to the same pan and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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