Ingredients:

  • 1 lb lean ground beef (85/15 ratio)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp avocado oil
  • 1 medium head green cabbage (approx. 2 lbs), cored and chopped into 1-inch squares
  • 2 tbsp beef broth
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Heat oil in a 12-inch skillet over medium-high heat. Add ground beef in a single layer and sear undisturbed for 3–4 minutes until a dark crust forms. Flip and break into large chunks until just browned. Remove meat with a slotted spoon, keeping the rendered fat in the pan.
  2. Lower heat to medium and add diced onions. Sauté for 3–5 minutes until translucent, scraping the brown bits from the bottom of the pan. Stir in minced garlic, smoked paprika, and oregano for 60 seconds until fragrant.
  3. Increase heat to medium-high. Add the chopped cabbage and the browned beef back into the skillet. Pour in the beef broth and apple cider vinegar. Sauté uncovered for 5–7 minutes, tossing frequently, until cabbage is bright green with charred edges but still crisp-tender.