Beef and Cabbage Skillet Supper


This unique and completely delightful recipe starts with sautéed ground beef, seasoned with cinnamon and coriander. Add in sliced green cabbage and onion for a serving of vegetables that don’t steal the show. Finally, raisins and tomato purée add sweetness and brighten the sauce. Spooned over hot white rice, this dinner reads as comfort food but manages to be quite healthy. Think of this easy and quick weeknight dinner as deconstructed beef cabbage rolls with some Moroccan flair. Serve with a light-bodied red wine or a hoppy beer. Quick tip: Out of canned tomato puree? No sweat. Just whisk two tablespoons tomato paste with two tablespoons water and then add to the pan.

Photo: Victor Protasio
Hands On Time:
25 mins
Total Time:
25 mins
4 servings


  • 2 tablespoons canola oil

  • 1 pound ground beef sirloin

  • 1 ½ teaspoons kosher salt

  • ¾ teaspoon ground cinnamon

  • ¾ teaspoon ground coriander

  • ½ teaspoon freshly ground black pepper

  • 1 head green cabbage, cored and chopped (4 cups)

  • 1 white onion, sliced

  • ½ cup golden raisins

  • ¼ cup canned tomato puree

  • 2 tablespoons chopped fresh flat-leaf parsley

  • Steamed white rice, for serving


  1. Heat oil in a large skillet over medium-high. Add beef and cook, breaking up with a wooden spoon, until brown, 7 to 8 minutes. Add salt, cinnamon, coriander, and pepper and cook, stirring often, 30 seconds.

  2. Stir in cabbage and onion; cover and cook for 3 minutes. Gently stir in raisins and tomato puree; cover and cook until cabbage is wilted but not completely soft, about 3 minutes. Remove from heat and top with parsley. Serve over rice.

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