Beef And Cabbage Skillet With Thyme

Cabbage, a cool-season crop, joins forces with robustly flavored thyme for a tasty, nutritious autumn meal.

by Lori Rice
PHOTO: Lori Rice

Yield: 4 servings


  • 1 T. olive oil
  • 1 cup diced onion (about 1/2 large onion)
  • 3/4 pound ground beef
  • 4 cups thinly sliced green cabbage (about 1 small head)
  • 4 T. tomato paste
  • 1 tsp. fresh thyme leaves
  • 1/2 tsp. salt


In large, deep skillet, heat olive oil over medium-high heat. Add onion and cook 3 to 4 minutes, until it begins to ­soften. Add ground beef, reduce heat to medium and cook for 6 to 8 minutes, until no longer pink, breaking up and stirring occasionally as it cooks. Drain any excess grease. (If using lean ground beef, draining might not be necessary.)

Add cabbage and cook 3 to 4 minutes, just until it begins to wilt. Reduce heat to low and stir in tomato paste, thyme and salt. Cook for about 1 minute, until all ingredients are well-combined and heated through. Serve warm.

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