Beef, Sausage & Cabbage Skillet

A hearty, rich, one-pan meal packed with protein, colourful vegetables, and plenty of cabbage. This family-friendly recipe is simple enough for a busy weeknight while making delicious leftovers for lunches throughout the week.

Yield: 6 generous servings Prep Time: 15 minutes Cook Time: 30–35 minutes

INGREDIENTS

• 1 lb lean ground beef

• 1 lb mild Italian sausage, casings removed

• 1 small onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 2 teaspoons Worcestershire sauce

• 1 cup chicken or beef bone broth

• 1 teaspoon cornstarch

• 2 tablespoons water

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• ½ teaspoon sea salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• 1 large green cabbage, sliced into ribbons

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon extra-virgin olive oil or avocado oil (if needed)

INSTRUCTIONS

1. Remove the outer leaves of the cabbage if needed. Cut into quarters, remove the core,

   and slice into wide ribbons or bite-sized pieces.

2. Heat a large, deep skillet or Dutch oven over medium-high heat.

3. Add the ground beef and Italian sausage. Cook for 7–9 minutes, breaking the meat apart until browned and fully cooked. Drain excess fat if necessary.

4. Stir in the onion and bell peppers. Cook for 4–5 minutes, until they begin to soften.

5. Add the garlic, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 30 seconds, until fragrant.

6. Stir in the tomato paste and Worcestershire sauce. Cook for 1–2 minutes, allowing the tomato paste to caramelize slightly.

7. Pour in the bone broth, scraping any browned bits from the bottom of the pan.

8. In a small bowl, whisk together the cornstarch and water. Stir the slurry into the skillet.

9. Add the cabbage a few handfuls at a time, stirring as it begins to wilt.

10. Cover and cook for 10–15 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite.

11. Taste and adjust the seasoning with additional salt and pepper if needed.

12. Finish with fresh parsley and serve warm.

    
    

WHY I LOVE THIS RECIPE

This is one of my favourite weeknight meals because it proves that eating well doesn't have to be complicated. It's loaded with high-quality protein and vegetables, comes together in one pan, and makes enough for leftovers, something I always encourage when trying to make healthy eating more sustainable.

I especially love recipes like this because cabbage is one of the most underrated vegetables. It's inexpensive, keeps well in the fridge, and provides some fibre, vitamin C, antioxidants, and plant compounds that support overall health.

APPROXIMATE MACROS

(Per serving, based on 6 servings)

• Calories: ~420–470

• Protein: ~31–35 g

• Carbohydrates: ~14–17 g

• Fibre: ~4–5 g

• Fat: ~26–30 g

Macros are estimates and will vary depending on the sausage and the ground beef's lean-to-fat ratio.

TIPS & NOTES

• Don't rush the cabbage. Allow it to soften while still maintaining a slight bite for the best

texture.

• Bone broth adds extra flavour and protein, but regular broth works well too.

• Feel free to double the cabbage to increase the vegetable content even further.

• Add crushed red pepper flakes if you enjoy a little heat.

• This recipe tastes even better the next day as the flavours continue to develop.

Feeding a family?

For a family of five with leftovers, double the cabbage and add ½–1 lb of ground beef or Italian sausage. It's an easy way to stretch the meal while increasing the fibre and vegetable content.

STORAGE

• Store in an airtight container in the refrigerator for up to 4 days.

• Freeze for up to 3 months.

• Reheat gently on the stovetop or in the microwave until heated through.

Your partner in health and longevity,

Stacie Mylonas, RHN