Ingredients
Equipment
Method
Prep the Onion
- Peel and halve the onion. Finely chop one half and set it aside for the meat. Thinly slice the other half and reserve separately.
Sauté the Onion
- In a large heavy braising pan with a lid, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chopped onion and cook for about 3 to 5 minutes, stirring occasionally, until soft and fragrant but not browned. Add the garlic and cook for another 30 seconds.
Cook the Ground Beef
- Add the ground beef to the pan, breaking it into small pieces using a wooden spoon. Cook, stirring occasionally until fully browned, about 7 to 10 minutes. Drain any excess water or fat. Season the beef with half the cumin, baharat, coriander, paprika, kosher salt, and freshly-ground black pepper. Transfer the cooked beef to a plate and set it aside.
Sauté the Vegetables
- Return the pan to the stove and heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the sliced onion, shredded cabbage, carrots, the remaining cumin, plus kosher salt and freshly-ground black pepper. Toss to coat evenly.
Cover and Steam
- Cover the pan for 3 to 5 minutes to help the cabbage release its water and wilt quickly. Uncover and continue cooking, stirring occasionally, until the vegetables are tender and the cabbage develops caramelized spots, approximately 15 minutes.
Finish and Serve
- Return the cooked beef to the pan and toss to combine. Cook for 1 to 2 minutes, just until the meat is warmed through. Remove the pan from heat and stir in the white wine vinegar, chopped scallions, and parsley. Adjust seasoning to taste and serve immediately.
Nutrition
Notes
This dish is perfect for quick weeknight meals and meal-prep, staying fresh for days in the fridge. Nutrition information is estimated based on common ingredients and serving sizes and may vary.