Cabbage & Minced Meat Skillet

Heat 2 tbsp olive oil in a large, deep skillet over medium-high heat. Add 500g minced meat, season with salt and black pepper, and cook for 5 to 7 minutes, breaking the meat into fine crumbles with a wooden spoon until browned. Drain excess fat if needed.

Add 1 diced onion to the meat in the skillet. Sauté over medium heat for 3 to 4 minutes until translucent. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Push the meat to the edges and add 2 tbsp tomato paste directly to the center floor of the skillet. Cook for 1 to 2 minutes to caramelize. Pour in ½ cup crushed tomatoes, 1 tsp paprika, ½ tsp cumin (if using), and 1 tsp dried oregano/thyme. Stir thoroughly to deglaze the pan.

Stir in 1 grated carrot (if using) and layer 1 small head of chopped cabbage into the skillet. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 10 to 12 minutes, stirring occasionally until the cabbage wilts and absorbs the sauce.

Remove the lid during the final 3 minutes of cooking to let any excess moisture evaporate, leaving a rich coating over the cabbage. Season with salt and pepper to taste and serve hot.