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Wagyu Cabbage and Potato Skillet

A hearty one-pan skillet made with ground Wagyu beef, potatoes, carrots, cabbage, onion, and garlic. Worcestershire, Dijon mustard, smoked paprika, thyme, and black pepper give the dish a rich savory flavor while the cabbage cooks down into the beef and vegetables. Corn can be added for a touch of sweetness.

Servings: 4 servings
Total Time: 45 min

Ingredients

Beef and Vegetables
  • 1 lb ground Wagyu beef
  • 1 small head cabbage, cored and roughly chopped
  • 3 medium potatoes, cut into 1/2-inch cubes
  • 2 to 3 carrots, sliced or diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 can corn, drained (optional)
  • 1 can peas, drained
Seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
For Cooking
  • 12 oz beef broth
  • 1 tablespoon butter for finishing (optional)
Wagyu Cabbage and Potato Skillet

Instructions

  1. Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground Wagyu beef and cook, breaking it into crumbles, until browned.
  2. If the Wagyu renders a large amount of fat, spoon off the excess, leaving about 1 to 2 tablespoons in the skillet to cook and flavor the vegetables.
  3. Add the diced onion and carrots to the beef. Cook for 4 to 5 minutes, stirring occasionally, until the onion begins to soften.
  4. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
  5. Add the diced potatoes, smoked paprika, dried thyme, garlic powder, onion powder, crushed red pepper flakes if using, kosher salt, and black pepper. Stir well to coat the potatoes and vegetables with the seasonings.
  6. Stir in the Worcestershire sauce, Dijon mustard, and 12 oz beef broth. Scrape up any browned bits from the bottom of the skillet.
  7. Cover, reduce the heat to medium-low, and cook for about 10 minutes, stirring once or twice, until the potatoes and carrots are beginning to soften.
  8. Add the chopped cabbage. Toss and stir it into the beef and vegetables as well as possible. The skillet may look very full at first, but the cabbage will cook down considerably.
  9. Cover and cook for another 10 to 15 minutes, stirring occasionally, until the cabbage is tender and the potatoes and carrots are cooked through. Add a splash more broth or water if the skillet becomes dry.
  10. Stir in the drained peas and, if using, the corn during the final 3 to 5 minutes of cooking.
  11. Taste and adjust the salt, black pepper, Worcestershire sauce, or Dijon mustard as desired. For a richer finish, stir in 1 tablespoon butter just before serving.
  12. Serve hot directly from the skillet.

Notes

  • Ground Wagyu may render more fat than standard ground beef. Remove only the excess and leave enough in the skillet to flavor the vegetables.
  • Cut the potatoes into small, even cubes so they cook at approximately the same rate as the carrots.
  • Corn adds a slight sweetness that works especially well with the cabbage and savory Wagyu beef.
  • For a more Southern-style version, increase the black pepper and crushed red pepper flakes.
  • A little extra Dijon or whole-grain mustard served at the table is especially good with the beef, cabbage, and potatoes.

Tags

wagyu ground beef cabbage potatoes one-pan skillet comfort food