Easy Ground Beef and Cabbage Skillet Recipe
I made this dish three times last week. Not because I was testing recipes, but because my family kept asking for it and cabbage was 89 cents a head at the grocery store.
Ground beef and cabbage skillet is one of those meals that sounds boring on paper but delivers every single time. It’s savory, slightly sweet from the caramelized cabbage, and comes together in about 30 minutes using one pan. This is weeknight cooking at its most practical.
The combination isn’t new. Eastern European kitchens have been pairing beef with cabbage for generations, and for good reason. Cabbage stretches meat further, absorbs all those savory juices, and adds a texture that rice or pasta just can’t match.
What This Dish Is Good For
This is a complete meal in one skillet. You’re getting protein from the beef, fiber and vitamins from the cabbage, and enough substance to keep you full for hours.
It works well for meal prep since the flavors actually improve after a day in the fridge. The cabbage softens a bit more and everything melds together. I usually make a double batch on Sunday and portion it out for lunches.
It’s also naturally low-carb if that matters to you. No pasta, no rice, no bread required. Just meat and vegetables doing their thing.
How to Store It
Refrigerator storage is straightforward. Let it cool completely, then transfer to airtight containers. It keeps for 4 to 5 days without any issues.
For freezing, I recommend portioning it into individual servings first. Use freezer-safe containers or bags with the air pressed out. It holds up well for about 2 months. Thaw overnight in the fridge, then reheat in a skillet with a splash of water to loosen things up.
Don’t freeze if you’ve added sour cream already. Dairy doesn’t freeze well and will separate when reheated.
Ingredients
- 1 pound ground beef (80/20 works best)
- 1 small head green cabbage, about 2 pounds
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 1/2 teaspoon caraway seeds (optional but recommended)
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Core the cabbage and slice it into thin strips, about half an inch wide. Don’t stress about uniformity here.
- Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned, about 6 to 7 minutes. Transfer to a plate and set aside.
- In the same skillet, add the olive oil and onion. Cook for 3 to 4 minutes until softened and starting to brown at the edges.
- Add the garlic and cook for another 30 seconds. You want it fragrant but not burnt.
- Add all the cabbage to the skillet. It will look like way too much. It’s not. Toss it around to coat with the oil and onion mixture.
- Cover the skillet and let the cabbage cook for about 8 minutes, stirring occasionally. It should wilt down significantly and start to get some golden spots.
- Return the beef to the skillet. Add the tomato paste, soy sauce, paprika, and caraway seeds. Stir everything together well.
- Cook uncovered for another 5 minutes, letting any excess liquid evaporate. The cabbage should be tender but still have a slight bite.
- Taste and adjust salt and pepper. The soy sauce adds saltiness, so go easy at first.
Notes
The caraway seeds really make this dish. They add an earthy, slightly anise flavor that’s traditional in many Eastern European cabbage dishes. Skip them if you’re not a fan, but try them at least once.
For a richer version, stir in a dollop of sour cream right at the end. Take the skillet off the heat first so the cream doesn’t curdle.
You can swap ground beef for ground pork, turkey, or even a mix. Pork adds sweetness that pairs nicely with the cabbage. Turkey works fine but the dish will be leaner and slightly less flavorful.
If your cabbage releases too much water, just let it cook uncovered a few extra minutes. You want the final dish to be moist but not soupy.
Some people add a splash of apple cider vinegar right before serving. It brightens everything up and cuts through the richness. Start with a teaspoon and see how you like it.
Ground Beef and Cabbage Skillet
A savory one-pan meal with seasoned ground beef and tender caramelized cabbage.
Ingredients
- 1 lb ground beef (80/20)
- 1 small head green cabbage, about 2 pounds
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp paprika
- 1/2 tsp caraway seeds (optional)
- To taste salt and black pepper
- 2 tbsp olive oil or butter
Instructions
- Prep the cabbage Core the cabbage and slice it into thin strips, about half an inch wide. Don’t stress about uniformity.
- Brown the beef Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned, about 6 to 7 minutes. Transfer to a plate and set aside.
- Cook the onion In the same skillet, add the olive oil and onion. Cook for 3 to 4 minutes until softened and starting to brown at the edges.
- Add garlic Add the garlic and cook for another 30 seconds. You want it fragrant but not burnt.
- Add cabbage Add all the cabbage to the skillet. It will look like way too much. Toss it around to coat with the oil and onion mixture.
- Cook cabbage Cover the skillet and let the cabbage cook for about 8 minutes, stirring occasionally. It should wilt down significantly and start to get some golden spots.
- Combine and season Return the beef to the skillet. Add the tomato paste, soy sauce, paprika, and caraway seeds. Stir everything together well.
- Final cook Cook uncovered for another 5 minutes, letting any excess liquid evaporate. The cabbage should be tender but still have a slight bite.
- Season and serve Taste and adjust salt and pepper. The soy sauce adds saltiness, so go easy at first.
Notes
Caraway seeds add an earthy, traditional Eastern European flavor. For a richer version, stir in sour cream off the heat. Ground pork or turkey work as substitutes. Add a splash of apple cider vinegar before serving to brighten the dish.
