Quick And Easy Cabbage And Potato Skillet Dinner

Quick and Easy Cabbage and Potato Skillet Dinner

Table of Contents

- 500g Minced Meat (beef, pork, or chicken)
- 1 Carrot (grated)
- 2 Cloves of Garlic (minced)

- 1 Spring Onion (for garnish)
- 100g Cheese (cheddar or mozzarella, grated)
- 1 tsp Italian Herbs (dried basil, oregano, thyme)

1. Vegetables: Start by washing and preparing all your vegetables. Thinly slice half of the cabbage, peel and dice the potatoes into small cubes, finely chop the onion, and grate the carrot. Mince the garlic and set everything aside.

Egg Mixture: In a small bowl, whisk together 3 eggs and 100 ml of milk until well combined. Season with a pinch of salt and black pepper, and set aside.

1. Cook the meat: Heat a large skillet or frying pan over medium-high heat and add a small amount of butter or olive oil. Once the pan is hot, add the minced meat and break it up with a spatula as it browns. Cook for about 4-5 minutes, until fully cooked and lightly browned. Season the meat with salt, pepper, paprika, Italian herbs, and dried garlic.
2. Add the onion and garlic: Add the finely chopped onion and minced garlic to the skillet with the browned meat. Sauté for another 2 minutes, until the onions become translucent and fragrant.

Add the potatoes: Toss the diced potatoes into the skillet with the meat and onions. Stir well to coat the potatoes in the meat juices and seasonings. Let the potatoes cook for 5 minutes, stirring occasionally, until they begin to soften.
Add the cabbage and carrots: Next, add the sliced cabbage and grated carrot to the skillet. Stir to combine, and continue cooking for another 2-3 minutes, allowing the vegetables to soften slightly but still retain some crunch.

1. Combine eggs and milk: Once the vegetables are cooked through, reduce the heat to medium-low and pour the egg and milk mixture evenly over the entire skillet. Gently stir to ensure the eggs coat all the ingredients. Cook for an additional 2-3 minutes, allowing the eggs to set and thicken slightly.

Melt the cheese: Sprinkle the grated cheese over the top of the skillet and cover with a lid. Let the cheese melt into the eggs and vegetables for 1-2 minutes, creating a gooey, delicious topping.
Garnish with spring onion: Once the cheese has melted, remove the skillet from the heat. Garnish with freshly chopped spring onion for a pop of color and flavor.

- Serve the cabbage and potato skillet hot, straight from the pan. This dish can be enjoyed on its own or paired with a slice of crusty bread for an extra satisfying meal.

1. Cut the vegetables evenly: To ensure all the vegetables cook at the same rate, make sure to cut the potatoes and other vegetables into evenly sized pieces.
2. Season as you go: Season the meat and vegetables throughout the cooking process. This ensures that every layer of the dish is flavorful.
3. Use a large skillet: Using a large skillet will give the ingredients enough room to cook evenly without overcrowding the pan. If the pan is too small, the ingredients may steam instead of sauté.

Watch the eggs: When adding the egg and milk mixture, be sure to reduce the heat to prevent the eggs from scrambling too quickly. You want a creamy, smooth consistency rather than dry scrambled eggs.