Cabbage and Ground Beef

Cabbage and ground beef is a humble yet hearty dish that’s full of flavor and easy to make with everyday ingredients. This skillet-style meal brings together tender cabbage, savory beef, onions, and simple seasonings for a satisfying, no-fuss dinner. I love how this recipe turns budget-friendly ingredients into a warm, comforting plate that’s ready in under 30 minutes.

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and surprisingly delicious. The cabbage softens into a slightly sweet, buttery base, while the ground beef adds rich flavor and protein. It’s low-carb, gluten-free, and great on its own or served over rice, noodles, or even mashed potatoes. Plus, it all cooks in one pan, which means minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef (lean or regular)
green cabbage (chopped)
onion (chopped)
garlic (minced)
olive oil or butter
salt
black pepper
paprika or smoked paprika (optional)
crushed red pepper flakes (optional, for heat)
optional garnish: fresh parsley or a splash of vinegar

Directions

1. I heat a bit of olive oil in a large skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks. I drain excess fat if needed.

2. I add the chopped onion and garlic to the skillet and sauté until the onion is soft and fragrant, about 3–4 minutes.

3. I stir in the chopped cabbage, season with salt, pepper, and paprika, and cover the skillet to let the cabbage wilt—about 5–7 minutes.

4. I uncover and continue to cook, stirring occasionally, until the cabbage is tender and slightly caramelized.

5. I taste and adjust seasoning if needed, then serve hot with a sprinkle of parsley or a dash of vinegar for brightness.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add diced tomatoes or tomato sauce to give it a stewed texture. I’ve also used ground turkey or sausage for a twist. When I want more heat, I stir in chili powder or cayenne. For a complete meal, I serve it over rice or mix in cooked egg noodles to turn it into a cabbage-beef pasta skillet.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it in short bursts, stirring in between. The flavors often get even better the next day.

FAQs

Can I use red cabbage instead of green?

Yes, red cabbage works too, but it has a slightly firmer texture and earthier flavor. It also turns the dish a deep purple color when cooked.

Is this dish freezer-friendly?

Yes, I let it cool completely and store it in freezer-safe containers for up to 2 months. I thaw in the fridge before reheating.

How do I keep the cabbage from getting mushy?

I cook it just until tender and let some of the liquid evaporate. Leaving the skillet uncovered toward the end helps.

Can I add other vegetables?

Absolutely. I’ve added carrots, bell peppers, zucchini, or even frozen peas depending on what I have in the fridge.

What can I serve this with?

It’s great on its own or served over rice, mashed potatoes, egg noodles, or cauliflower rice for a low-carb option.

Conclusion

Cabbage and ground beef is one of those easy, budget-friendly meals I keep coming back to. It’s warm, filling, and packed with comforting flavors that feel like home. Whether I make it as a quick weeknight dinner or prep it for the week, it always delivers the kind of simple satisfaction I crave.