Hey, foodies! Picture this: a warm skillet filled with savory ground beef, tender cabbage, and just the right blend of seasonings. This Ground Beef and Cabbage Skillet is more than just a quick meal—it’s comfort food at its best.
With just a handful of simple ingredients, this recipe is budget-friendly, nutritious, and oh-so-satisfying. It’s a one-pan wonder that’s perfect for busy weeknights or when you’re craving something hearty without all the fuss. Plus, the combination of protein-packed ground beef and fiber-rich cabbage makes this dish a nourishing choice for the whole family.
Trust me, this skillet will quickly become your go-to. It’s endlessly versatile—you can spice it up, make it low-carb, or add your favorite toppings for extra flavor. Let’s dive into this classic recipe with a fresh twist!
Why This Ground Beef and Cabbage Recipe?
What Makes It Special
- One-Pan Magic: Easy cleanup with minimal dishes.
- Hearty & Nutritious: Packed with protein, fiber, and essential vitamins.
- Quick & Simple: Ready in under 30 minutes, with ingredients you probably already have.
- Customizable: Adapt to suit your taste or dietary needs.
Cuisine
American comfort food
Tips for the Best Skillet
- Choose Your Beef: For a leaner option, use ground turkey or chicken.
- Control the Texture: Cook the cabbage to your preferred level of softness—some like it tender, others prefer a slight crunch.
- Double the Batch: This dish reheats beautifully, making it perfect for meal prep.
Substitutions and Variations
- Low-Carb Version: Skip the tomatoes and serve as-is or with cauliflower rice.
- Add Veggies: Toss in carrots, bell peppers, or mushrooms for extra nutrients and color.
- Spice It Up: Add chili powder or hot sauce for a bolder flavor.
- Asian-Inspired Twist: Use soy sauce, sesame oil, and ginger instead of paprika and cumin.
Make a Healthier Version
- Use 93% lean ground beef or substitute with ground turkey.
- Skip added oils and cook the beef in its own fat.
- Add a squeeze of lemon or vinegar for a fresh, tangy finish.
Closing
And there you have it! This Ground Beef and Cabbage Skillet is a simple, satisfying dish that’s as versatile as it is delicious. Perfect for busy weeknights or lazy Sundays, it’s the kind of recipe that warms you from the inside out. Give it a try and let us know what creative spins you come up with. And don’t forget to check out more one-pan wonders on our site!
FAQs
- Can I make this ahead of time?
Yes, this dish stores well in the fridge for up to 3 days. Reheat in a skillet or microwave. - Can I freeze leftovers?
Absolutely! Freeze in an airtight container for up to 2 months. Thaw before reheating. - What other seasonings can I use?
Try Italian herbs, taco seasoning, or curry powder for different flavor profiles. - What’s the best cabbage for this recipe?
Green cabbage works best, but savoy or Napa cabbage are great options too. - Is this recipe gluten-free?
Yes, as written, this dish is naturally gluten-free.
Ground Beef and Cabbage
- Total Time: 25 minutes
Description
Hey, foodies! Picture this: a warm skillet filled with savory ground beef, tender cabbage, and just the right blend of seasonings.
Ingredients
- (80-85% lean) Ground Beef
- Cabbage, thinly sliced
- Chicken Broth
- Carrots, grated
- Red Onion, minced
- Gluten Free Flour [affiliate link]
- Tomato Paste
- Garlic, minced
- All Purpose Seasoning
- Southwest Seasoning
- salt and pepper, to taste
- optional garnishes: chopped celery leaves, chopped parsley or sliced green onions
Instructions
Brown the (80-85% lean) ground beef in a large stock pot or Dutch oven. Season with salt and pepper, to taste, and cook until no pink remains. Do not drain any fat left in the pan with the browned ground beef.
Add the All Purpose Seasoning, Southwest Seasoning, minced onion, grated carrot and minced garlic to the pan. Cook one to two minutes over medium high heat, stirring to combine seasonings with the ground beef.
Reduce heat to medium.
Stir the flour into the pot. Try to distribute it evenly. Cook and stir until the meat and vegetables have a thin coating of flour.
Pour in the chicken broth. (You can use store-bought broth, but I just used two cups of hot water and 2 teaspoons of my homemade chicken bouillon powder.)
Continue stirring over medium heat until the broth has absorbed all the seasonings and has started to thicken just slightly around the ground beef. It won’t be thick like gravy, but will be like a thickened broth.
Stir in the tomato paste and stir to distribute it evenly.
Turn the heat back to medium high and add the thinly sliced cabbage. Stir constantly as the cabbage heats. It will begin to release some of its liquid, soften slightly and have a more vibrant green color. Continue cooking until the cabbage is hot and tender crisp.
Do a final taste before serving and add salt and pepper, as needed.
Serve the Ground Beef and Cabbage over mashed potatoes or one of the other options suggested, above. I like to do a final garnish of chopped celery leaves and fresh parsley, mixed together. And I add a few slices of green onions if I have them in the fridge, too.
- Prep Time: 5
- Cook Time: 20
Nutrition
- Serving Size: 6-8
- Calories: 157
- Sugar: 5g
- Fat: 3g
- Saturated Fat: 1g
- Protein: 19g
