Ground Beef and Cabbage Skillet
This quick and budget-friendly ground beef and cabbage recipe comes together in a single skillet in about 30 minutes, delivering deep, savory flavor from simple pantry staples.
Equipment
- Large 12-inch skillet - A heavy-bottomed skillet like cast iron works best for even browning
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Can opener
- Colander or paper towels - For draining excess fat if needed
Ingredients
- 1 lb lean ground beef - 450g, 80/20 or 90/10 blend
- 1 small head green cabbage - about 6 cups or 540g, cored and chopped into 1-inch pieces
- 1 medium yellow onion - diced
- 4 cloves garlic - minced
- 1 can diced tomatoes - 14.5 oz or 411g, with juices
- 2 tablespoons tomato paste
- 0.5 cup beef broth - 120ml
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried Italian seasoning
- 1 tablespoon olive oil
- salt - to taste
- black pepper - to taste
- fresh parsley - chopped, for garnish (optional)
For Serving (Optional)
- steamed white rice - or brown rice, cauliflower rice, or mashed potatoes
- crusty bread - for serving on the side
Instructions
- Prep all ingredients: core and chop cabbage into 1-inch pieces, dice onion, mince garlic, and measure out broth, Worcestershire sauce, and spices.
- Heat a large 12-inch skillet over medium-high heat. Add ground beef, season with ½ teaspoon salt and pepper, and cook for 5-7 minutes until browned, breaking into crumbles. Drain excess fat if needed.
- Push beef to one side, add olive oil and diced onion to the empty side. Sauté for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Add smoked paprika, garlic powder, onion powder, and Italian seasoning. Stir to coat, then add tomato paste and cook for 1 minute until deepened in color.
- Pour in diced tomatoes with juices, beef broth, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom. Taste and adjust seasoning.
- Add all chopped cabbage to the skillet (it will look like a lot). Push down into the liquid, bring to a gentle simmer, cover, and reduce heat to medium-low. Cook for 10-12 minutes, stirring once halfway.
- Remove lid, stir well, and check cabbage tenderness. Cook uncovered for 3-5 additional minutes if you prefer softer cabbage or a thicker sauce.
- Taste and adjust seasoning one final time. Garnish with fresh parsley if desired and serve hot over rice, mashed potatoes, or with crusty bread.
Notes
- Use a large enough pan: You need at least a 12-inch skillet or wide Dutch oven to give the cabbage room to cook down properly. Overcrowding leads to steaming instead of sautéing.
- Don't skip the tomato paste step: Cooking the paste in the pan before adding liquids intensifies its flavor dramatically. This small step has a big payoff.
- Cut cabbage into consistent pieces: Aim for roughly 1-inch chunks throughout to ensure even cooking. Irregular pieces mean some parts will be mushy while others are still crunchy.
- Taste as you go: The saltiness of canned tomatoes and beef broth varies by brand. Season in layers, tasting at each step, rather than dumping in all the salt at the end.
- Let the beef actually brown: Resist the urge to constantly stir the beef as it cooks. Allowing it to sit undisturbed creates real caramelization and flavor.
- Storage: Store cooled leftovers in an airtight container in the fridge for up to 4 days. This dish also freezes well for up to 3 months.
- Make it spicy: Add ½ teaspoon of cayenne pepper or a tablespoon of your favorite hot sauce to the base recipe for extra heat.
- Make it cheesy: In the last 2 minutes of cooking, scatter 1 cup of shredded cheddar or pepper jack cheese over the top and cover until melted.
- Add rice directly: Stir in 1 cup (185g) of uncooked long-grain white rice along with an extra 1.5 cups (360ml) of beef broth. Cover and simmer for 18-20 minutes until the rice is cooked through.
- Reheating tip: Reheat on the stovetop over medium heat with a splash of beef broth or water (2-3 tablespoons) to loosen the sauce and prevent sticking.