Rustic Skillet Beef and Cabbage Cottage Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb (900 g) Yukon Gold potatoes, sliced 1/4 inch thick
• 4 tbsp butter, divided (2 tbsp melted for topping, 2 tbsp in skillet)
• 3 tbsp olive oil, divided
• 1 large onion + 2 carrots, finely diced
• 3 cloves garlic, minced
• 1.5 lb (680 g) ground beef (85–90% lean)
• 1.5 tsp kosher salt + 1 tsp black pepper (divided)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika + 1 tsp dried thyme
• 1/2 tsp caraway seeds (optional) + pinch red pepper flakes
• 3/4 cup low-sodium beef broth
• 1 tbsp apple cider or red wine vinegar
• 6 cups shredded green cabbage
• 1/4 cup grated sharp cheddar (optional) + chopped parsley to finish

Do This

• 1. Preheat oven to 400°F (200°C). Parboil potato slices in salted water for 5 minutes, drain, and let steam dry.
• 2. In a 10–12 inch oven-safe cast iron skillet, sauté onion and carrots in 1 tbsp olive oil and 2 tbsp butter until soft; stir in garlic.
• 3. Add ground beef, 1 tsp salt, and 1/2 tsp pepper; cook until well browned, breaking into crumbles.
• 4. Stir in tomato paste, Worcestershire, paprika, thyme, caraway, and red pepper; cook 1 minute, then add broth and vinegar. Simmer 3–5 minutes.
• 5. Fold in shredded cabbage and remaining 1/2 tsp salt and 1/4 tsp pepper; cook until just wilted. Smooth into an even layer.
• 6. Fan parboiled potato slices over the beef and cabbage. Brush with remaining olive oil and melted butter, season, sprinkle cheese if using, and bake 25–30 minutes until golden and bubbling. Rest 5–10 minutes before serving.

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Why You’ll Love This Recipe

• All-in-one comfort meal: meat, veg, and potatoes baked together in a single skillet.
• Rustic, cozy flavors from cabbage, browned beef, and warm spices like smoked paprika and thyme.
• Light, sliced potato topping instead of a heavy mash keeps the dish hearty but not too heavy.
• Perfect for weeknights or casual company; it looks impressive but is very forgiving and home-cook friendly.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, carrots, garlic, green cabbage, fresh parsley (optional)
• Dairy: Unsalted butter, sharp cheddar cheese (optional), sour cream for serving (optional)
• Pantry: Olive oil, kosher salt, black pepper, tomato paste, Worcestershire sauce, smoked paprika, dried thyme, caraway seeds (optional), red pepper flakes (optional), low-sodium beef broth, apple cider or red wine vinegar

Full Ingredients

For the Light Potato Topping

• 2 lb (900 g) Yukon Gold potatoes, scrubbed (peels on), sliced into 1/4 inch (0.5 cm) rounds
• 2 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup (25 g) grated sharp cheddar cheese (optional, for a light cheesy crust)
• 1 tbsp chopped fresh flat-leaf parsley (optional, for garnish)

For the Beef & Cabbage Skillet Layer

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 2 medium carrots, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 1/2 lb (680 g) ground beef, 85–90% lean
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp caraway seeds (optional but very good with cabbage)
• 1/4 tsp red pepper flakes (optional, for gentle warmth)
• 3/4 cup (180 ml) low-sodium beef broth
• 1 tbsp apple cider vinegar or red wine vinegar
• 6 cups (about 1/2 medium head, 450 g) green cabbage, cored and finely shredded

Optional To Serve

• Sour cream or plain yogurt, for dolloping
• Extra chopped fresh parsley or chives
• Crusty bread or a green salad on the side

Step-by-Step Instructions

Step 1: Preheat the Oven and Parboil the Potatoes

Preheat your oven to 400°F (200°C), with a rack in the center. Bring a large pot of well-salted water to a boil. While it heats, scrub the potatoes (no need to peel) and slice them into 1/4 inch (0.5 cm) rounds, trying to keep the slices fairly even so they cook uniformly.

Once the water is boiling, add the potato slices and cook for 5 minutes. You want them just starting to become tender at the edges but still holding their shape. Drain the potatoes in a colander and let them sit for a few minutes to steam dry. This helps them crisp and brown better in the oven.

Step 2: Soften the Aromatics in the Cast Iron Skillet

Place a 10–12 inch (25–30 cm) oven-safe cast iron skillet over medium heat. Add 1 tbsp olive oil and 2 tbsp butter. When the butter has melted and is foaming slightly, add the diced onion and carrots. Sprinkle with a pinch of salt and cook, stirring occasionally, for 6–8 minutes, until the vegetables are soft and beginning to turn golden around the edges.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Keep the heat at medium so the garlic does not burn.

Step 3: Brown the Ground Beef Deeply

Add the ground beef to the skillet, breaking it up with a wooden spoon or spatula. Season with 1 tsp of the kosher salt and 1/2 tsp of the black pepper. Increase the heat slightly to medium-high and cook for 7–9 minutes, stirring occasionally, until the beef is well browned and no pink remains.

As it cooks, let some areas sit undisturbed for a minute or two so they can develop a deep brown crust on the bottom of the skillet; this browning adds a lot of flavor. If there is a lot of fat pooling, you can spoon off a tablespoon or two, but leave some in the pan for richness.

Step 4: Add Rustic Spices and Build a Savory Sauce

Reduce heat back to medium. Stir in the tomato paste and cook for about 1 minute, letting it darken slightly and coat the beef and vegetables. Add the Worcestershire sauce, smoked paprika, dried thyme, caraway seeds (if using), and red pepper flakes (if using). Stir well to combine and toast the spices lightly for another 30–60 seconds.

Pour in the beef broth and the vinegar, scraping up any browned bits from the bottom of the skillet. Simmer the mixture for 3–5 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning if needed; it should be savory and robust.

Step 5: Wilt the Cabbage into the Beef Mixture

Add the shredded cabbage to the skillet. It will look like a lot at first, but it will cook down quickly. Sprinkle with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Gently fold the cabbage into the beef mixture, turning it with a spatula or tongs.

Cook for 4–6 minutes, stirring occasionally, until the cabbage is just wilted but still has a bit of bite. You do not want it completely soft at this stage because it will cook further in the oven. Once wilted, spread the beef and cabbage mixture into an even layer in the skillet and remove from the heat.

Step 6: Arrange the Light Potato Topping

In a small bowl or measuring cup, stir together the melted butter and 2 tbsp olive oil. Season with the 1/2 tsp salt and 1/4 tsp black pepper.

Layer the parboiled potato slices over the beef and cabbage mixture, slightly overlapping them in concentric circles or rustic rows, covering the surface completely. Use thicker slices or two layers around the outer edge if needed to fill gaps. Brush the tops generously with the butter–oil mixture, making sure each slice gets a little. If using, sprinkle the grated cheddar cheese lightly over the potatoes for a subtle, golden crust.

Step 7: Bake Until Golden, Then Optional Broil

Place the skillet in the preheated 400°F (200°C) oven. Bake for 25–30 minutes, until the potatoes are tender when pierced with the tip of a knife and turning golden brown at the edges. The beef and cabbage mixture should be bubbling gently around the sides.

If you would like a deeper, more rustic browning on top, switch the oven to broil for 2–4 minutes at the end of baking. Watch closely so the potatoes do not burn; you are aiming for crisp, deeply golden spots.

Step 8: Rest, Garnish, and Serve

Remove the skillet from the oven and let the cottage bake rest for 5–10 minutes. This helps the layers settle so they slice more neatly and keeps you from burning your mouth on the bubbling filling.

Sprinkle the top with chopped fresh parsley, if using, for a pop of color. Spoon generous portions straight from the cast iron skillet onto warm plates. Add a dollop of sour cream or plain yogurt if you like a cool contrast, and serve with crusty bread or a simple green salad.

Pro Tips

• Slice potatoes evenly: Aim for consistent 1/4 inch slices so they parboil and bake at the same rate and give you an even golden crust.
• Do not rush the browning: Let the beef really brown against the skillet; those browned bits are where the deep, savory flavor comes from.
• Season in layers: A pinch of salt with the vegetables, the beef, and the cabbage ensures the whole dish is well seasoned without being too salty.
• Use the right pan: A heavy 10–12 inch cast iron skillet holds heat beautifully and can go straight from stovetop to oven to table.
• Balance richness with acid: The vinegar might seem small, but it brightens the beef and cabbage and keeps the dish from feeling heavy.

Variations

• Beef and pork blend: Use 1 lb ground beef and 1/2 lb ground pork for a slightly richer, sausage-like flavor.
• Cheesy cottage bake: Stir 1/2 cup shredded cheddar or Gouda into the beef and cabbage layer and keep the light sprinkle on top.
• Extra veg version: Add 1 cup sliced mushrooms or 1 cup frozen peas (no need to thaw) to the beef mixture before adding the cabbage.

Storage & Make-Ahead

Let leftovers cool to room temperature, then cover the skillet tightly or transfer portions to airtight containers. Refrigerate for up to 4 days. Reheat individual servings in the microwave until hot, or warm the whole skillet in a 350°F (175°C) oven for 20–25 minutes, loosely covered with foil. For a crisper top after reheating, remove the foil for the last 5–10 minutes or broil briefly.

To make ahead, you can assemble the entire bake up through Step 6, cover tightly, and refrigerate for up to 24 hours. When ready to cook, let the skillet sit at room temperature for 20–30 minutes, then bake at 400°F (200°C), adding 5–10 minutes to the baking time since it will be starting from cold.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 480 calories; 26 g fat; 15 g saturated fat; 35 g carbohydrates; 4 g fiber; 7 g sugars; 26 g protein; 820 mg sodium. Values will vary based on exact ingredients, brands, and whether you include the cheese and optional toppings.