One-Pan Cajun Beef and Cabbage Skillet
This High-Protein Cajun Beef and Cabbage Skillet is what I make when I want something cozy, hearty, and full of flavor, but still easy enough for a weeknight. It has juicy ground beef, crispy bacon, tender cabbage, bell pepper, onion, garlic, and a homemade Cajun-style seasoning that makes the whole skillet taste rich, smoky, and comforting.
Servings: 4 servings
Calories: 453kcal
Ingredients
For the Skillet
- 3 slices bacon chopped
- 1 lb ground beef preferably 80/20
- 1 medium onion diced
- 1 red bell pepper diced
- 1 tbsp tomato paste
- 1 tbsp minced garlic
- 1 jalapeño minced, seeds removed for less heat
- ¾ cup beef broth low-sodium
- 2 tsp Worcestershire sauce
- 1 green cabbage small to medium, chopped, about 1 to 1¼ lb
- 1 tbsp chopped fresh parsley
Cajun Seasoning Blend
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¾ tsp salt plus more to taste
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- Red pepper flakes optional, to taste
Instructions
- Chop the bell pepper, onion, and cabbage. Heat a large skillet or Dutch oven over medium heat and add the cabbage. Cook for 4 to 5 minutes, stirring occasionally, until it starts to soften. Transfer the cabbage to a plate and set aside.
- Add the chopped bacon to the same pan and cook until crispy.
- Add the ground beef directly to the pan with the bacon and cook over medium-high heat for 6 to 8 minutes, breaking it apart with a spoon, until browned.
- Stir in the smoked paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and cayenne pepper, if using. Cook for about 30 seconds, stirring constantly, until fragrant.
- Add the bell pepper, onion, garlic, and jalapeño. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the beef broth and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pan.
- Return the cooked cabbage to the pan and stir until everything is well combined.
- Cover the pan and reduce the heat to medium-low. Cook for 10 to 15 minutes, stirring occasionally, until the cabbage is tender.
- Stir in the parsley and taste. Adjust the seasoning as needed.
- If there's excess liquid in the pan, remove the lid and cook for an additional 3 to 5 minutes, until the sauce reduces slightly. Serve warm, garnished with extra parsley if desired.
Notes
- Use a large skillet, braiser, or Dutch oven because the cabbage takes up a lot of space at first, but it cooks down quickly.
- For a milder version, remove the seeds from the jalapeño or skip it completely.
- For more heat, add red pepper flakes or a little extra cayenne pepper.
- This dish is delicious on its own, but it’s also great over rice, mashed potatoes, or cauliflower rice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 22g | Protein: 26g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 904mg | Potassium: 969mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1571IU | Vitamin C: 130mg | Calcium: 143mg | Iron: 4mg | Net Carbs: 14g