Butternut Squash and Cabbage Skillet

Butternut Squash And Cabbage Skillet

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Marion Wilting


I made this up the other day, and it was so good that I decided to keep it. You can serve it with bread or potatoes, if you wish, but it's meant to be a lower carb dinner, and it is perfectly filling without bread or potatoes.


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 1 small
    head cabbage, about 1.5 pounds
  • 1 small
    butternut suqash
  • 1
    tart apple
  • 1
  • 3 oz
    bacon bits
  • 12 oz
    ground beef
  • 1 c
    beef broth
  • 1 Tbsp
    worcestershire sauce
  • 2 Tbsp
    dijon mustard
  • 2 Tbsp
    cider vinegar
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 Tbsp

How to Make Butternut Squash and Cabbage Skillet


  1. Shred cabbage, peel and dice butternut squash (1 inch cubes), chop shallot.
  2. In a large skillet, fry ground beef with bacon bits, season with salt and pepper, then add cabbage and squash.
  3. Add broth, mustard, vinegar and let simmer on low.
  4. In a smaller skillet, melt butter. Peel, core and slice the apple and fry in butter until soft and turning golden, then add honey and gently continue frying while checking the cabbage.
  5. If cabbage and squash are soft, add apple, mix well, heat though and taste test, then serve immediately.
  6. If cabbage and squash are not soft yet, set apples aside and let cabbage mixture simmer until soft, then add apples. Mix well, heat through and serve.

Printable Recipe Card

About Butternut Squash and Cabbage Skillet

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Irish
Dietary Needs: Dairy Free Low Carb

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