Cabbage and Ground Beef is a simple, hearty skillet meal that’s as budget-friendly as it is satisfying. It’s full of tender sautéed cabbage, well-seasoned ground beef, and a few pantry staples that come together in one pan. This dish is warm, filling, and perfect for busy nights when I want comfort food without a lot of fuss.
Why I Love This Recipe
I love this recipe because it’s easy, nutritious, and requires minimal prep. It reminds me of old-school comfort food—humble ingredients that taste like home. I can make it in under 30 minutes, it’s endlessly customizable, and it always makes a generous amount, which is great for leftovers. Plus, it’s low-carb and naturally gluten-free, which makes it a great option when I’m trying to eat a little lighter.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef (I usually go with 85/15 for flavor)
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Green cabbage, chopped
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Onion, diced
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Garlic, minced
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Olive oil or butter
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Tomato paste or diced tomatoes (optional for a saucy version)
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Salt
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Black pepper
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Paprika or smoked paprika
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Crushed red pepper flakes (optional, for heat)
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Worcestershire sauce or soy sauce (optional for umami)
Directions
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I heat a bit of olive oil in a large skillet over medium-high heat and cook the diced onion until softened.
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I add the ground beef and cook until browned, breaking it up with a spoon as it cooks. I drain any excess grease if needed.
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I stir in garlic, salt, pepper, paprika, and a splash of Worcestershire or soy sauce for extra depth.
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I add the chopped cabbage and toss to combine. I cover the skillet and let it cook for 8–10 minutes, stirring occasionally, until the cabbage is tender but not mushy.
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If I’m using tomato paste or diced tomatoes, I add them now and let everything simmer for another 5 minutes.
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I taste and adjust seasoning, then serve it hot.
Servings and Timing
This recipe serves 4.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Sometimes I swap ground beef for ground turkey or pork, depending on what I have on hand. I’ve added rice or cooked potatoes for a more filling meal, or thrown in shredded carrots or bell peppers for extra color and sweetness. For a spicier version, I add chili flakes or a spoonful of hot sauce. If I want a one-dish “unstuffed cabbage roll” feel, I stir in cooked rice and tomato sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. If it seems a little dry, I splash in a bit of broth or water while reheating. It also freezes well—I portion it out and freeze for up to 2 months.
FAQs
Can I make this dish keto or low-carb?
Yes, it’s naturally low in carbs as long as I skip the rice or added sugars in sauces. It’s perfect for keto or paleo meal plans.
Do I need to blanch the cabbage first?
No, I just chop it and cook it right in the skillet. It softens quickly and soaks up the flavor of the beef and seasonings.
What’s the best type of cabbage to use?
I usually use green cabbage, but savoy or Napa cabbage work too. Red cabbage is okay but changes the color of the dish.
Can I use pre-shredded cabbage?
Yes, pre-shredded bagged cabbage (like coleslaw mix without the dressing) is a great shortcut and works well here.
How do I keep the cabbage from getting soggy?
I cook it just until tender and avoid overcooking. Keeping the lid slightly ajar helps let steam escape and keeps things crisp-tender.
Conclusion
Cabbage and Ground Beef is one of those easy, no-frills meals that I keep coming back to. It’s hearty, flavorful, and made with ingredients I usually already have in the kitchen. Whether I’m feeding the family or just want a quick skillet meal for myself, this dish hits the spot every single time.
Print
Cabbage and Ground Beef
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Description
Cabbage and Ground Beef is a quick, hearty, and budget-friendly one-pan meal made with sautéed cabbage, seasoned ground beef, and pantry staples. It’s comforting, customizable, and perfect for busy weeknights.
Ingredients
- 1 lb ground beef (85/15 preferred)
- 1 small green cabbage, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 1 tbsp tomato paste or 1/2 cup diced tomatoes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp paprika or smoked paprika
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp Worcestershire sauce or soy sauce (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3–4 minutes.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Stir in garlic, salt, pepper, paprika, and Worcestershire or soy sauce if using.
- Add chopped cabbage and mix well. Cover and cook for 8–10 minutes, stirring occasionally, until cabbage is tender but not mushy.
- If using tomato paste or diced tomatoes, stir them in and simmer uncovered for another 5 minutes.
- Taste and adjust seasoning. Serve hot.
Notes
- Use ground turkey or pork as an alternative to beef.
- Add shredded carrots, bell peppers, or cooked potatoes for variety.
- For a spicier version, include chili flakes or hot sauce.
- To make an ‘unstuffed cabbage roll’ version, stir in cooked rice and tomato sauce.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
