Ground beef and cabbage skillet

Name: Ground beef and cabbage skillet
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 8.8 oz (250 g) bacon, diced; 1 small yellow onion, finely chopped; 3 garlic cloves, finely chopped; 3 celery stalks, sliced; 3 medium carrots, shredded; Olive oil; 5 cups (1.25 L) sliced green cabbage (about 1/2 small head); 1 lb (450 g) medium-lean ground beef (about 85% lean); 2 tbsp (30 ml) smoked paprika; 1 tsp (5 ml) dried oregano; 1 tsp (5 ml) Italian seasoning; 1/2 cup (125 ml) white wine; 1/2 cup (125 ml) chicken broth; Fresh chopped parsley, for serving; Salt and freshly ground pepper

Preparation 25 min
Cooking 25 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients

8.8 oz (250 g) bacon, diced
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
3 celery stalks, sliced
3 medium carrots, shredded
Olive oil
5 cups (1.25 L) sliced green cabbage (about 1/2 small head)
1 lb (450 g) medium-lean ground beef (about 85% lean)
2 tbsp (30 ml) smoked paprika
1 tsp (5 ml) dried oregano
1 tsp (5 ml) Italian seasoning
1/2 cup (125 ml) white wine
1/2 cup (125 ml) chicken broth
Fresh chopped parsley, for serving
Salt and freshly ground pepper

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Preparation

In a large pot over medium-low heat, cook the bacon for 8 to 10 minutes, until it is crisp at the edges but still soft in the middle.
Raise the heat to medium and add the onion, garlic, celery and carrots. Drizzle with a thin stream of olive oil, then season with salt and pepper. Cook 3 to 4 minutes, stirring.
Add the cabbage and drizzle with a little more olive oil. Cook 3 to 4 minutes, stirring, until it starts to soften but still has some bite.
Add the ground beef and season generously with salt and pepper. Cook about 5 minutes, breaking the meat into small pieces, until it is browned through.
Stir in the spices, the white wine and the chicken broth. Keep cooking 2 to 3 minutes, until almost all the liquid has evaporated. Taste and adjust the seasoning. Let it sit a few minutes before serving, then top with fresh parsley. Eat it straight from a bowl, or spoon it into tortillas.