Beef Cabbage Skillet Gratin

Sweet cabbage and browned beef beneath a blistered cheese crust. Evaporate the liquid before adding cheese for a gratin rather than a soup.

Why you’ll love this recipe

• Sweet cabbage and browned beef beneath a blistered cheese crust.
• Evaporate the liquid before adding cheese for a gratin rather than a soup.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground beef
• 4 cups cabbage, shredded
• 1/2 cup cheddar, shredded
• 1 tsp mustard
• 1 tsp olive oil
• 1/4 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat the broiler with a rack 6 inches below it

   Heat the broiler with a rack 6 inches below it. Heat oil in an oven-safe skillet.

2. 02

   Build the flavor

   Brown beef over medium-high for 8–10 minutes until 160°F; stir in mustard.

3. 03

   Add cabbage and measured water

   Add cabbage and measured water. Cover over medium heat for 6–8 minutes, then uncover to evaporate liquid.

4. 04

   Bring it together

   Scatter cheddar on top and broil 1–2 minutes until spotted and bubbling, watching closely.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Evaporate the liquid before adding cheese for a gratin rather than a soup.

Make it your own

Use shredded Swiss cheese for a nuttier finish.

What to serve with it

Let the dish settle briefly before dividing into portions. Serve from the baking dish while the top is still warm; extra vegetables alongside are optional groceries.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.