If you’ve ever found yourself standing in the kitchen on a weeknight, hungry and wondering what you can whip up with what you’ve got in the fridge, this Cabbage and Ground Beef Skillet might just become your new best friend. It’s quick, it’s simple, and it’s packed with flavor—basically everything I look for in a go-to dinner recipe.
I first made this dish on a chilly evening when I had half a head of cabbage wilting in the crisper drawer and a pound of ground beef I needed to use up. The result? A warm, savory, slightly spicy skillet meal that had the whole family going back for seconds. It reminded me a little of the stuffed cabbage rolls my grandma used to make—but without the rolling, stuffing, or extra dishes to wash.
So whether you’re trying to stretch your grocery budget, cut back on carbs, or just need a comforting dinner without a lot of fuss, this one-pan wonder fits the bill perfectly. Plus, you can customize it based on what you’ve got on hand—so it’s just as flexible as it is tasty.
Let’s jump into how to make it!
Ingredients You’ll Need
Here’s everything you’ll need to get this cozy skillet on the table:
1 pound ground beef
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 small head of green cabbage, chopped
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon red pepper flakes (optional, for a little kick)
½ cup beef broth or water
1 tablespoon tomato paste (optional, adds a nice depth of flavor)
This recipe makes about 4 generous servings, and it clocks in at around 280 calories per serving, which makes it a great option if you’re watching your intake but still want something satisfying.
STEP-BY-STEP INSTRUCTIONS
Step 1: Start with the Aromatics
Heat the olive oil in a large skillet over medium heat. Once it’s hot, toss in your diced onion. You’ll want to let it cook for about 3 minutes, just until it starts to soften and get that sweet, mellow flavor. This is the base layer of flavor for the whole dish, so don’t rush it.
Step 2: Brown the Beef
Next, add the ground beef right into the skillet with the onions. Use a wooden spoon or spatula to break it up as it cooks. You’re aiming for evenly browned bits with no pink left. If there’s a lot of grease in the pan at this point, go ahead and drain off the excess fat to keep things from getting too oily.
Step 3: Add Garlic for a Flavor Boost
Once the beef is browned, stir in the minced garlic. Let it cook for about 1 minute—just long enough to release that garlicky goodness without burning it. This is one of those little steps that makes a big difference in the flavor.
Step 4: Load Up the Cabbage
Now it’s time to add the chopped cabbage. Don’t worry if it looks like a lot—it cooks down quite a bit. Stir everything together so the cabbage starts to mingle with the beef mixture. Then, pour in the beef broth and add the tomato paste if you’re using it. The broth helps steam the cabbage and keeps everything juicy while it cooks.
Cabbage and Ground Beef Skillet (Continued): Easy One-Pan Dinner Everyone Loves
Alright, now that you’ve got your cabbage and beef mixture simmering in the skillet, you’re already over halfway to a warm, filling dinner. This is one of those recipes that feels like it’s been cooking all day, even though it only takes about 30 minutes from start to finish.
Let’s pick up where we left off and walk through the rest of the steps to get this on the table.
Step 5: Season and Simmer
Once everything is stirred together in the skillet, it’s time to layer in all the seasonings. Add in the paprika, salt, black pepper, oregano, and red pepper flakes if you’re using them. I personally love the extra little bit of heat from the flakes, but if you’re cooking for kids or anyone who’s not a fan of spice, feel free to skip it.
Give everything a good stir, making sure the seasonings are evenly distributed and the tomato paste (if you added it) is worked into the broth. Then, cover the skillet with a lid and let it simmer for about 10 to 12 minutes. Stir occasionally to make sure the cabbage is cooking evenly and nothing is sticking to the bottom.
During this time, the cabbage will soften and take on all those savory, beefy flavors. It’s the kind of transformation that turns a humble vegetable into something truly comforting.
Step 6: Let Excess Liquid Evaporate
In the last few minutes of cooking, go ahead and remove the lid. This allows any extra liquid to cook off, so your final dish isn’t too soupy. You want it to be saucy enough to keep things moist, but not watery.
Give the mixture one final stir and take a quick taste. Now’s the time to adjust the seasoning—maybe a pinch more salt or a dash of pepper depending on your preferences.
Step 7: Serve It Up!
And that’s it! Your cabbage and ground beef skillet is ready to serve. This dish is honestly satisfying all on its own, especially if you’re eating low-carb or just want to keep things simple.
But if you’re looking to round it out into a full meal, here are a few ideas:
Serve it over rice – Perfect for soaking up all those tasty juices.
Try it with mashed potatoes – Total comfort food vibes.
Spoon it over noodles or egg noodles – For a quick, hearty pasta-style dinner.
Serve with crusty bread – For a rustic feel and some extra crunch.
Tips and Variations
This recipe is super versatile, which is one of the reasons I love it so much. Here are a few simple ways to change it up:
Switch the protein: Try using ground pork, turkey, or a mix of beef and pork for a richer flavor.
Add veggies: Bell peppers, diced tomatoes, or even shredded carrots are great additions for color and texture.
Make it cheesier: Sprinkle shredded cheddar or mozzarella on top during the last few minutes of cooking and cover until it melts.
Spice it up: Add a splash of hot sauce or a bit of smoked paprika for a deeper flavor profile.
And here’s a little secret—this dish tastes even better the next day. The flavors have time to meld, making it perfect for meal prep. Just reheat gently on the stove or in the microwave and you’re good to go.
Storage and Reheating Tips
If you’ve got leftovers, you’re in luck—this skillet meal keeps beautifully.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: You can freeze it for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheat: Warm it in a skillet over medium-low heat or microwave in 30-second intervals, stirring in between until heated through.
FAQs and Final Thoughts
We’ve gone through all the steps, added some helpful tips, and now you’ve got a cozy skillet meal that’s perfect for busy weeknights or easy weekend dinners. But if you’re anything like me, you might still have a few questions before diving into a new recipe—especially one that’s as simple and customizable as this one.
Let’s tackle those common questions so you feel totally confident before making this dish.
FREQUENTLY ASKED QUESTIONS
1. Can I use red cabbage instead of green cabbage?
Yes, you can! Red cabbage works just fine in this recipe, though it will change the color of the final dish (the beef and broth may take on a slight purple hue). It also has a slightly stronger flavor and firmer texture, but it’s still delicious.
2. What’s the best way to keep the cabbage from getting mushy?
Don’t overcook it. Cabbage cooks fairly quickly once it starts steaming. Keep an eye on it after the 10-minute mark and remove the lid in the last few minutes to let excess liquid evaporate—this helps the cabbage stay tender with a little bite.
3. Can I make this dish vegetarian?
Absolutely. Swap the ground beef for plant-based ground “meat” or cooked lentils. Use vegetable broth instead of beef broth. The seasonings and cooking method stay the same, so you’ll still get great flavor.
4. Is this recipe low-carb and keto-friendly?
Yes, it is! As long as you don’t serve it over rice, potatoes, or noodles, this skillet meal is naturally low in carbs. You can also leave out the tomato paste if you’re being extra strict.
5. Can I double the recipe?
Definitely. Just use a large enough skillet or sauté pan to hold everything without overflowing. You may need to extend the cooking time slightly when doubling the ingredients, especially the cabbage.
6. How do I add more flavor if I skip the tomato paste?
If you’re not using tomato paste, consider adding a splash of Worcestershire sauce or a teaspoon of soy sauce. Both add that rich umami depth without making the dish taste tomato-y.
7. Can I prep this ahead of time?
Yes! You can chop the cabbage and onion ahead of time and even pre-brown the beef. Just store everything separately in the fridge until you’re ready to cook. This makes weeknight cooking even faster.
FINAL THOUGHTS: A Simple, Satisfying Meal for Any Night of the Week
There’s something really comforting about a recipe like this one—simple ingredients, one skillet, and 30 minutes later, dinner is done. No fancy steps, no unusual ingredients, and no mess. It’s the kind of meal that reminds you how good the basics can be.
I love this Cabbage and Ground Beef Skillet not just for how easy it is, but because it feels like something that could have been passed down from a grandmother’s kitchen—just with a modern twist for today’s busy cooks.
Whether you’re making it for your family, meal prepping for the week, or just looking for a warm bowl of comfort food, this recipe is a great one to keep in your regular rotation.
If you try it, I’d love to hear how it turned out! Did you add anything extra? Serve it a special way? Leave a comment and share your take—I’m always looking for new ideas, and other readers will appreciate your tips too.
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Cabbage and Ground Beef Skillet
Description
This hearty and simple cabbage and ground beef recipe is a quick weeknight meal that brings together tender cabbage, flavorful ground beef, and savory seasonings in one pan. It’s low-carb, budget-friendly, and comforting, making it perfect for a cozy family dinner. You can serve it on its own or pair it with rice, mashed potatoes, or even noodles.
Ingredients
For the beef and cabbage mixture:
1 pound ground beef
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 small head of green cabbage, chopped
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
½ cup beef broth or water
1 tablespoon tomato paste (optional, for added depth)
Instructions
1 Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until it begins to soften.
2 Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked through. Drain excess fat if necessary.
3 Stir in the minced garlic and cook for another 1 minute until fragrant.
4 Add the chopped cabbage to the skillet. Stir to combine with the beef mixture, then pour in the beef broth and tomato paste if using. Season with paprika, salt, black pepper, oregano, and red pepper flakes if you want a little heat.
5 Cover the skillet and let the mixture cook for 10 to 12 minutes, stirring occasionally, until the cabbage is tender but not mushy. Remove the lid during the last few minutes to allow any excess liquid to evaporate.
6 Taste and adjust seasoning if needed. Serve hot as a main dish or over a bed of rice or mashed potatoes for a complete meal.
Notes
For added flavor, try using ground pork or a mix of ground meats. You can also add diced tomatoes or bell peppers for extra texture and color. This dish keeps well and tastes even better the next day, making it great for meal prep.
