Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) salt
  • ¼ tsp (1.5g) black pepper
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, sliced into thin rounds
  • 1 small (approx. 6 cups / 500g) head of green cabbage, shredded
  • 1 cup (240ml) beef broth
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5g) smoked paprika
  • 2 scallions (10g), sliced for garnish

Instructions:

  1. Heat the olive oil in a 12 inch cast iron skillet or heavy bottomed pot over medium high heat.
  2. Add the ground beef, seasoning with salt and pepper. Press the meat flat into the pan and leave it undisturbed for 3-4 minutes until a deep brown crust forms. Note: Don't stir too early or you'll lose the sear.
  3. Break the meat into chunks with your spatula and cook for another 2-3 minutes until no longer pink.
  4. Push the beef to the sides of the pan. Add the diced onion and carrots to the center.
  5. Sauté for 4-5 minutes until the onions are translucent and carrots have softened.
  6. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until it smells fragrant.
  7. Toss in the shredded cabbage and stir well to coat in the beef fats.
  8. Cook for 5-7 minutes, stirring occasionally, until the cabbage has wilted but still retains a slight snap.
  9. Pour in the beef broth and Worcestershire sauce.
  10. Reduce heat to medium low and simmer for 3-5 minutes until the liquid reduces into a glaze.
  11. Garnish with sliced scallions and serve immediately.