This ground beef and cabbage recipe is a simple, high protein, skillet dinner that’s ready to eat in 30 minutes! Lean ground beef and green cabbage are cooked in a delicious tomato sauce seasoned with smoked paprika, Italian seasoning, balsamic vinegar and worcestershire sauce. Make it a balanced meal and serve it on top of rice or egg noodles!
If you love this easy recipe using cabbage, you might also enjoy my cabbage and sausage skillet and unstuffed cabbage rolls skillet.
I love hearty meals that are made in one pan, use budget friendly ingredients, don’t take long to prepare, and leave me with leftovers that I can enjoy throughout the week. This ground beef and cabbage checks all those boxes!
The prep work is minimal, who doesn’t love that? And a lot of the ingredients are pantry ingredients, which you may already have. I love making it a complete meal and serving it on top of rice. The flavors remind me of stuffed cabbage rolls. If low carb is your thing, serve it on top of cauliflower rice.
Ingredient Notes
Ground beef – Use lean ground beef to keep the dish from being too greasy.
Cabbage – Green cabbage is what I used, but you can also use red cabbage. Green cabbage has a sweeter more mild flavor, while red cabbage is more earthy and slightly peppery.
Onion and garlic – The aromatics that give the cabbage and ground beef lots of flavor. Yellow or white onion can be used and I recommend using fresh garlic over jarred for the best flavor.
Tomato sauce – Not only does tomato sauce give us great flavor, but it’s also what creates the sauce and keeps the beef and cabbage from being dry.
Smoked paprika, Italian seasoning – The smoky flavor of the paprika pairs well with the tomato sauce and Italian seasoning is a great way to get all the flavors of oregano, basil, thyme, and rosemary without having to add the spices in separately.
Balsamic vinegar – The sweetness of balsamic vinegar balances out the acidity of the tomato sauce.
Worcestershire sauce – Worcestershire adds a tangy, savory, sweet flavor. It’s a wonderful condiment because of it’s complex umami flavor. It enhances the flavors in a dish without overpowering them.
Tips for Making Ground Beef and Cabbage
- Use a large enough skillet so everything fits. I recommend a 12 inch skillet.
- My favorite way to break up ground beef is with this meat chopper. It makes it so easy!
- If it looks like a lot of cabbage when you add it to the skillet, don’t worry, it cooks down a lot!
- The length of time you saute the cabbage is up to you. The longer you cook it the softer, sweeter, and more caramelized it gets, which is ideal in my opinion.
Substitutions and Variations
- If you’re in a hurry and need to save time use a bag of coleslaw mix instead of chopping the cabbage yourself.
- Add in a can of diced tomatoes for a chunkier texture and more tomato flavor.
- For a spicy kick swap smoked paprika with hot paprika. You can also add in a few dashes of hot sauce or couple pinches of cayenne pepper.
Serving Suggestions
Storage
Ground beef and cabbage will keep in an airtight container in the fridge for 4 days. Reheat the leftovers in the microwave or in a skillet on the stove.
You can freeze it for up to 3 months, but keep in mind that the cabbage will be softer once it’s defrosted.
More Ground Beef Recipes
Ground beef is a great protein to use because it’s affordable and easy to cook. Some of my favorite easy recipes using ground beef are ground beef and brussels sprouts, ground beef stir fry, ground beef tacos, ground beef stroganoff, sloppy joe bowls, and Mexican ground beef and potato skillet.
If you make this Ground Beef and Cabbageplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Add a 1/2 tablespoon of olive oil to a large skillet. Heat it over medium-high heat and add in the ground beef. Crumble the beef and season it with salt and pepper. Once it’s cooked through remove it onto a plate.
Add the remaining tablespoon of olive oil to the skillet. Add in the diced onion and garlic and saute for a minute. Dump in the chopped cabbage and season with the smoked paprika, Italian seasoning, salt and pepper. Stir everything together. Cook the cabbage until it’s tender, about 7-10 minutes.
Add the ground beef, tomato sauce, beef broth, balsamic vinegar, and worcestershire sauce. Stir everything together and cook for another 3-4 minutes, until heated through. Taste for seasoning and add additional salt if needed. Serve over rice or egg noodles.
The leftovers will keep for up to 4 days and can be frozen for up to 3 months.
Calories: 273kcalCarbohydrates: 16gProtein: 28gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 70mgSodium: 478mgPotassium: 934mgFiber: 5gSugar: 8gVitamin A: 616IUVitamin C: 50mgCalcium: 90mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
