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High Protein Taco Cabbage Skillet – Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) lean ground turkey, chicken, or extra-lean ground beef
  • 1 tablespoon olive oil (omit if your skillet is well-seasoned and meat has some fat)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small green cabbage (about 1.5–2 pounds), cored and thinly sliced
  • 1 red bell pepper, diced (optional for color and sweetness)
  • 1 (14–15 oz) can black beans or pinto beans, drained and rinsed
  • 1 (10 oz) can diced tomatoes with green chiles (like Rotel) or 1 1/2 cups diced fresh tomatoes
  • 2–3 tablespoons taco seasoning (store-bought or homemade)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth or water (as needed for steam and moisture)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Toppings: shredded cheese, Greek yogurt or sour cream, avocado, hot sauce, jalapeños (optional)

Method
 

  1. Prep the veggies: Slice the cabbage thinly, dice the onion and bell pepper, and mince the garlic. Rinse and drain the beans.
  2. Brown the meat: Heat a large skillet over medium-high. Add olive oil if using, then the ground meat. Cook, breaking it up with a spatula, until browned and cooked through, 5–7 minutes. Season lightly with salt and pepper.
  3. Sauté the aromatics: Add onion and bell pepper to the skillet. Cook 3–4 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
  4. Add the cabbage: Pile the sliced cabbage into the skillet. It will look like a lot, but it cooks down. Sprinkle with taco seasoning and a pinch of salt. Toss well to coat everything in spices.
  5. Steam and soften: Pour in 1/4 cup broth or water. Cover the skillet (or tent with foil) and cook 5 minutes. Uncover and stir. Continue cooking 3–5 minutes, adding another splash of broth if needed, until the cabbage is tender with a little bite.
  6. Stir in beans and tomatoes: Add the beans and diced tomatoes with chiles. Stir to combine and simmer 2–3 minutes so the flavors mingle and any excess liquid reduces.
  7. Finish with lime: Squeeze the lime juice over the skillet. Taste and adjust salt, pepper, and spice level. If you like it saucier, add a bit more broth; for thicker, let it cook a minute longer.
  8. Garnish and serve: Top with chopped cilantro and your favorite toppings. Serve hot straight from the skillet.