Cabbage and ground beef are a classic, budget-friendly pairing that shows up in cuisines from Eastern Europe to East Asia. The cabbage soaks up the savory juices of the meat while adding a subtle sweetness and a satisfying crunch that holds up well to cooking. These five recipes—from a one-pan skillet to a hearty soup—are simple, flexible, and perfect for busy weeknights.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 small head green cabbage (about 2 lb / 900 g), cored and chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 can (8 oz / 227 g) tomato sauce
- 1 cup (240 ml) beef broth
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) dried oregano
- 2 tbsp (30 ml) olive oil
- Optional: 1 cup (100 g) cooked rice or egg noodles for serving
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if desired.
- Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the chopped cabbage, diced tomatoes, tomato sauce, beef broth, salt, pepper, paprika, and oregano. Stir to combine.
- Bring to a simmer, then reduce heat to medium-low. Cover and cook until the cabbage is tender, about 15–20 minutes, stirring occasionally.
- If using rice or noodles, serve the cabbage mixture over them. Otherwise, serve as a hearty stew.
Tips
- Substitutions: Use ground turkey or chicken instead of beef; add 1 tbsp (15 ml) olive oil if using lean poultry. For a spicier kick, add 1/2 tsp red pepper flakes.
- Texture: If you prefer a drier skillet dish, skip the beef broth and use only the canned tomatoes. For a soupier result, add an extra 1/2 cup (120 ml) broth.
- Common mistake: Don’t overcook the cabbage—it should be tender but still have a bit of bite. Check at 15 minutes and adjust cooking time.
- Make ahead: This dish tastes even better the next day as the flavors meld. Store in the fridge and reheat gently.
Serving Suggestions
Serve the cabbage and beef over steamed rice, egg noodles, or with crusty bread to soak up the sauce. A dollop of sour cream or plain yogurt adds a nice tang. For a low-carb option, enjoy it as is or with cauliflower rice.
Variations
- Stuffed Cabbage Rolls: Use the filling to stuff blanched cabbage leaves, roll them up, and bake in a covered dish with extra tomato sauce at 350°F (175°C) for 30–40 minutes.
- Cabbage and Beef Soup: Double the broth and add 2 cups (480 ml) water, plus 1 cup (150 g) diced potatoes and 1 cup (150 g) sliced carrots. Simmer until vegetables are tender.
- Asian-Style: Swap the tomatoes for 1/4 cup (60 ml) soy sauce, 1 tbsp (15 ml) rice vinegar, and 1 tsp (5 g) grated ginger. Serve over rice.
- Cheesy Skillet: After cooking, sprinkle 1 cup (100 g) shredded cheddar over the top, cover, and let melt for 2–3 minutes.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat, adding a splash of broth or water to loosen, or microwave in 30-second bursts until hot. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use red cabbage instead of green?
Yes, red cabbage works but will turn the dish a purplish color and may take slightly longer to soften. Adjust cooking time as needed.
How do I prevent the beef from being greasy?
Use 90/10 ground beef or drain the fat after browning. You can also blot the cooked meat with paper towels before adding other ingredients.
Can I make this in a slow cooker?
Yes. Brown the beef first, then add everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. The cabbage will be very soft.
Is this dish keto-friendly?
Yes, as written it is low-carb (about 8–10 g net carbs per serving). Skip the rice or noodles to keep it keto.
Can I add other vegetables?
Absolutely. Diced carrots, celery, bell peppers, or mushrooms all work well. Add them with the onion so they have time to cook.
What temperature should the ground beef reach?
Cook the ground beef until it reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer, per USDA FSIS guidelines.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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