ground beef and cabbage

Why You’ll Love This Recipe

I make this recipe on nights when I crave something warm and satisfying without a lot of fuss. It’s the kind of food that reminds me of cozy family dinners, and I love that it comes together in one skillet with ingredients I almost always have on hand. The cabbage softens and soaks up all the savory flavors from the beef, and the final result is just a big, comforting bowl of hearty goodness.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 1 small head green cabbage, cored and chopped (about 6-7 cups)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish, optional)

Directions

I start by heating the olive oil in a large, deep skillet or Dutch oven over medium heat. I add the diced onion and cook it for about 4 to 5 minutes until it turns soft and translucent.

Next, I push the onion to the side and add the ground beef to the center of the skillet. I break it apart with a wooden spoon and cook it until it is no longer pink, which usually takes about 6 to 7 minutes.

Once the beef is browned, I stir in the minced garlic, tomato paste, oregano, paprika, and thyme. I cook this mixture for just one minute to let the garlic become fragrant and the spices bloom.

I then add all of the chopped cabbage and the entire can of diced tomatoes with their juices to the skillet. I give everything a good stir to combine it with the beef and onion mixture.

I cover the skillet with a lid, reduce the heat to medium-low, and let it simmer for about 15 to 20 minutes. I check on it halfway through to give it a stir. The cabbage is done when it has wilted down and become tender.

Finally, I taste the dish and season it generously with salt and black pepper. I serve it hot, garnished with a little fresh parsley if I have some.

Servings and Timing

I make about 4 hearty servings with this recipe. The total time is around 40 minutes from start to finish, which includes prepping the vegetables and browning the meat.

Variations

I sometimes add a diced bell pepper in with the onion for extra color and sweetness. For a different flavor profile, I swap the dried oregano for Italian seasoning and finish the dish with a sprinkle of grated Parmesan cheese. When I want to stretch it further, I stir in a drained can of white beans with the cabbage.

Storage and Reheating

I store any leftovers in an airtight container in my refrigerator for up to 4 days. To reheat, I simply warm it in a skillet over medium heat with a splash of water or broth to keep it from drying out, or I use the microwave.

FAQs

Can I use ground turkey instead?

Absolutely. I often use ground turkey or even a plant-based ground meat alternative in this recipe. The cooking method remains exactly the same.

Is this recipe gluten-free?

Yes, the recipe as I wrote it is naturally gluten-free. I always check my labels, especially on the canned tomatoes and tomato paste, to ensure no gluten-containing additives are present.

Can I make this in a slow cooker?

You can. I brown the beef and onions first, then add everything to my slow cooker and cook it on low for 6 to 7 hours or on high for 3 to 4 hours, until the cabbage is tender.

What can I serve this with?

I typically serve it as-is for a low-carb meal. When I want something more substantial, I spoon it over a bed of mashed potatoes, rice, or buttered egg noodles.

Conclusion

This ground beef and cabbage skillet is one of my most reliable weeknight recipes. It’s humble, deeply flavorful, and always leaves my family feeling full and happy. I hope it becomes a comforting staple in your kitchen too.

ground beef and cabbage

Print Recipe

My easy ground beef and cabbage skillet is a one-pan wonder, ready in under an hour. I love how affordable and comforting this simple dinner is.

• Author: CookingByNess
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Gluten-Free

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 lb lean ground beef
1 small head green cabbage, cored and chopped (about 6-7 cups)
1 can (14.5 oz) diced tomatoes, undrained
1 tbsp tomato paste
1 tsp dried oregano
1 tsp paprika
1/2 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish, optional)

Instructions

Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and cook for 4-5 minutes until soft.
Add ground beef to the skillet, breaking it apart with a spoon. Cook for 6-7 minutes until no longer pink.
Stir in garlic, tomato paste, oregano, paprika, and thyme. Cook for 1 minute until fragrant.
Add chopped cabbage and diced tomatoes with their juices. Stir to combine.
Cover the skillet, reduce heat to medium-low, and simmer for 15-20 minutes, stirring occasionally, until cabbage is tender.
Season generously with salt and pepper. Garnish with fresh parsley if desired and serve hot.

Notes

For a richer flavor, use an 80/20 ground beef blend. The cabbage will reduce significantly in volume as it cooks. Leftovers taste even better the next day as the flavors continue to meld.