Name: Ground Beef and Cabbage Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: For the Ground Beef and Cabbage; 1 pound lean ground beef; 1 small yellow onion (about 1 cup (150 g), diced); 3 garlic cloves (about 9 g) (finely minced); 2 tablespoons tomato paste; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 3/4 teaspoon fine salt (divided); 1/2 teaspoon ground black pepper; 1 small head green cabbage (about 1 1/2 pounds (680 g), cored and cut into 1-inch pieces); 1 can diced tomatoes (14.5 ounces (411 g), undrained); 1/2 cup low-sodium beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon apple cider vinegar; 2 tablespoons chopped fresh parsley (optional, for serving)

Savory Ground Beef and Cabbage Skillet

Ground Beef and Cabbage Skillet finished recipe

This Ground Beef and Cabbage skillet combines browned beef, tender cabbage, tomatoes, onion, and savory seasonings in one pan. The cabbage softens in the beef and tomato juices while retaining enough texture to keep the finished dish from feeling heavy.

The recipe cooks entirely on the stovetop in a deep skillet and makes five satisfying servings. Letting the finished mixture rest briefly helps the juices settle and gives the flavors time to come together.

Recipe Card Details

Prep Time: 15 minutes Cook Time: 25 minutes Additional Time: 5 minutes Total Time: 45 minutes Yield: About 7 cups Servings: 5 Category: Main Dish Cuisine: American Cooking Method: Stovetop Difficulty: Easy Calories Per Serving: Not calculated

Why This Recipe Works

Browning the ground beef before adding the vegetables develops deeper savory flavor.
Tomato paste is cooked briefly in the skillet, reducing its raw taste and concentrating its sweetness.
A small amount of broth creates enough steam to soften the cabbage without turning the dish soupy.
Adding the cabbage in batches makes it easier to stir and allows it to wilt evenly.
Resting the skillet uncovered for 5 minutes lets excess moisture evaporate and slightly thickens the tomato-based juices.

Equipment Needed

12-inch (30 cm) deep skillet or sauté pan with a lid
Cutting board
Chef’s knife
Heat-resistant spatula or wooden spoon
Instant-read food thermometer

Ingredients List

Ground Beef and Cabbage Skillet ingredients

✅For the Ground Beef and Cabbage
✅1 pound (450 g) lean ground beef
✅1 small yellow onion, about 1 cup (150 g), diced
✅3 garlic cloves (about 9 g), finely minced
✅2 tablespoons (32 g) tomato paste
✅1 teaspoon (2 g) smoked paprika
✅1 teaspoon (1 g) dried oregano
✅3/4 teaspoon (4.5 g) fine salt, divided
✅1/2 teaspoon (1 g) ground black pepper
✅1 small head green cabbage, about 1 1/2 pounds (680 g), cored and cut into 1-inch pieces
✅1 can diced tomatoes, 14.5 ounces (411 g), undrained
✅1/2 cup (120 ml) low-sodium beef broth
✅1 tablespoon (15 ml) Worcestershire sauce
✅1 teaspoon (5 ml) apple cider vinegar
✅2 tablespoons (8 g) chopped fresh parsley, optional, for serving

Ingredient Notes

Ground beef: Lean ground beef provides savory flavor without leaving excessive grease in the skillet. Ground turkey can be substituted, but it should be cooked to 165°F (74°C) and may taste lighter and less rich.

Green cabbage: Green cabbage becomes tender while maintaining more structure than softer leafy greens. Savoy cabbage can be used in the same quantity, but it may cook several minutes faster and have a more delicate texture.

Diced tomatoes: Tomatoes add moisture, acidity, and body to the cooking liquid. Crushed tomatoes can be substituted, though they will create a thicker, more sauce-like consistency.

Beef broth: Beef broth reinforces the meat’s flavor and helps steam the cabbage. Chicken broth or vegetable broth can replace it, but the finished dish will taste slightly lighter.

Worcestershire sauce: Worcestershire adds acidity and concentrated savory flavor. Soy sauce can be used in the same amount, but it will taste saltier and less tangy. Check the final seasoning before adding more salt.

Step-by-Step Instructions

Prepare the cabbage

Remove any damaged outer leaves from the cabbage. Cut it into quarters, remove the firm core, and chop the leaves into roughly 1-inch pieces. Keep the pieces similar in size so they soften evenly.

Brown the ground beef

Place the ground beef in a 12-inch (30 cm) deep skillet over medium-high heat. Cook for 6 to 8 minutes, breaking it into small crumbles with a spatula. Continue until no pink remains and the beef reaches 160°F (71°C). Drain excess grease if more than a thin coating remains.

Soften the onion

Add the diced onion and 1/4 teaspoon of the salt to the skillet. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until the onion looks translucent and begins to soften.

Ground Beef and Cabbage Skillet step Final

Cook the tomato paste and seasonings

Add the garlic, tomato paste, smoked paprika, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 minute, stirring constantly. The tomato paste should darken slightly and coat the beef without burning.

Add the tomatoes and broth

Stir in the diced tomatoes with their juices, beef broth, and Worcestershire sauce. Scrape the bottom of the skillet to loosen any browned bits. Bring the mixture to a gentle simmer.

Add the cabbage in batches

Add about half of the chopped cabbage and fold it into the beef mixture. Once it begins to wilt, add the remaining cabbage. The skillet may look very full at first, but the cabbage will reduce substantially as it cooks.

Cover and cook

Reduce the heat to medium-low and cover the skillet. Cook for 10 minutes, stirring once halfway through. The cabbage should release moisture and become noticeably softer.

Finish uncovered

Remove the lid and increase the heat to medium. Cook for another 4 to 6 minutes, stirring occasionally, until the cabbage is tender but not mushy and most of the watery liquid has evaporated. If the skillet becomes dry before the cabbage is tender, add 2 tablespoons (30 ml) of broth or water.

Add the vinegar

Remove the skillet from the heat and stir in the apple cider vinegar. Taste and adjust the salt or pepper only if needed. The vinegar should brighten the tomato and cabbage flavors without making the dish taste sharply sour.

Rest and serve

Let the Ground Beef and Cabbage rest uncovered for 5 minutes. The juices should settle into a lightly saucy consistency. Sprinkle with chopped parsley, if using, and serve warm.

Do This, Not That

* Use a deep, wide skillet so there is enough room to fold in the cabbage before it wilts. * Break the beef into small, even crumbles so it distributes throughout the vegetables. * Drain only excessive grease.
A thin layer of rendered fat helps cook the onion and carries the flavor of the spices. * Avoid overcooking the cabbage.
It should be tender enough to cut with a fork but should still retain some structure. * Cook uncovered at the end if the mixture looks watery.
Cabbage releases different amounts of liquid depending on its freshness. * Add the vinegar after removing the skillet from the heat so its bright flavor remains noticeable.

Storage, Freezing, and Make-Ahead Instructions

Transfer leftovers to shallow, airtight containers within 2 hours of cooking. Refrigerate for up to 4 days.

Reheat the dish in a covered skillet over medium-low heat with 1 to 2 tablespoons of broth or water. Stir occasionally until heated throughout. Individual portions can also be microwaved in a covered microwave-safe container, stirring midway through heating. Reheated leftovers should reach 165°F (74°C).

To freeze, cool the Ground Beef and Cabbage completely in the refrigerator, then transfer it to freezer-safe containers. Freeze for up to 2 months. The cabbage will become softer after freezing and thawing, but the flavor will remain suitable for a skillet meal. Thaw overnight in the refrigerator before reheating.

For make-ahead preparation, chop the cabbage and onion up to 1 day in advance and refrigerate them separately in airtight containers. The entire dish can also be cooked 1 day ahead; reheat it gently so the cabbage does not become overly soft.

FAQ

Can I make Ground Beef and Cabbage without tomatoes?

Yes. Omit the diced tomatoes and increase the beef broth to 1 cup (240 ml). The finished dish will be less saucy and less acidic, so add the apple cider vinegar gradually to taste.

Why is my cabbage still tough?

The cabbage pieces may be too large, the skillet may not have been covered tightly, or there may not be enough steam. Add a small splash of broth, cover, and cook for another 3 to 5 minutes.

Can I use red cabbage?

Yes, but red cabbage has a firmer texture and may require several additional minutes of cooking. It will also turn the cooking liquid purple and create a slightly earthier flavor.

Can I add rice to the skillet?

Cooked rice can be folded in near the end. Add about 2 cups (370 g) of cooked rice after the cabbage is tender, along with a splash of broth, and cook until heated through. Uncooked rice requires a different liquid ratio and cooking time.

How can I make this dish spicy?

Add 1/4 to 1/2 teaspoon of crushed red pepper with the other seasonings, or stir in a spoonful of hot sauce before serving.