Name: Cabbage and Ground Beef Skillet Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef (or lamb/chicken); 1 medium onion, finely chopped; 2–3 garlic cloves, minced; 1/2 head green cabbage, thinly sliced; 1 tbsp tomato paste (or 1 tsp tomato concentrate); 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, peeled and chopped); 1 tsp paprika; 1/2 tsp black pepper; Salt, to taste; 2–3 tbsp olive oil or butter; 1 cup water or beef broth; Fresh parsley for garnish (optional)

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This Cabbage and Ground Beef Skillet is one of those humble meals that I keep coming back to. It’s warm, hearty, and satisfying—perfect for those times when I need something easy but still full of flavor. With just a few simple ingredients and one pan, I can put together a nourishing dinner that feels like a comforting hug in a bowl.

Cabbage and Ground Beef Skillet Recipe

Why You’ll Love This Recipe

I love how versatile and budget-friendly this dish is. It comes together with basic pantry staples, yet it packs so much depth of flavor. Since everything cooks in one skillet, cleanup is a breeze. Plus, it’s easy to adjust to my taste or whatever I have on hand. Whether I want to keep it light or load it with cheese and spice, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (beef, lamb, or chicken)
1 medium onion, finely chopped
2–3 garlic cloves, minced
1/2 head green cabbage, thinly sliced
1 tbsp tomato paste (or 1 tsp tomato concentrate)
1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, peeled and chopped)
1 tsp paprika
1/2 tsp black pepper
Salt to taste
2–3 tbsp olive oil or butter
1 cup water or beef broth
Fresh parsley for garnish (optional)

Directions

Brown the beef: I start by heating the oil in a large skillet over medium heat. Then I add the ground beef and cook it until it’s fully browned, seasoning it lightly with salt and pepper.
Sauté onion and garlic: Next, I stir in the chopped onion and garlic, letting them cook for about 3–4 minutes until they soften and become fragrant.
Add tomatoes and spices: I mix in the tomato paste, diced tomatoes, and paprika. I let everything simmer together for 5 minutes to build flavor.
Add cabbage: I slowly add the shredded cabbage, stirring to combine. It seems like a lot at first, but it cooks down nicely.
Simmer: I pour in the water or broth, cover the skillet, and let it simmer on medium-low for 20–30 minutes, stirring occasionally until the cabbage is tender.
Serve: Once everything is cooked through, I taste and adjust the seasoning if needed. I like to serve it hot, sometimes with fresh parsley on top, and often with a slice of crusty bread or over rice.

Servings and timing

This recipe makes about 4 generous servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Make it spicy: I sometimes add chili flakes or a dash of hot sauce for a bolder flavor.
Lighten it up: I swap in ground chicken or turkey when I want something leaner.
Add zest: A splash of vinegar or squeeze of lemon at the end brightens it up beautifully.
Cheesy version: For a heartier twist, I transfer it to an oven-safe dish, top with shredded cheese, and broil for 5 minutes until bubbly.

Storage/Reheating

I let any leftovers cool completely before storing. I keep them in an airtight container in the fridge for up to 4 days. To reheat, I just warm it on the stovetop over low heat or microwave it in short intervals, stirring in between. If it’s a bit dry, I add a splash of broth or water to loosen it up.

FAQs

How do I keep the cabbage from getting mushy?

I make sure not to overcook it. I like to check it around the 20-minute mark—once it’s tender but still has a bit of bite, it’s ready.

Can I freeze this dish?

Yes, I can freeze it in airtight containers for up to 3 months. I reheat it from frozen or let it thaw overnight in the fridge.

What can I serve with this skillet meal?

I like serving it with crusty bread, mashed potatoes, or even over rice. It’s also great on its own for a low-carb option.

Can I make this ahead of time?

Absolutely. I often make it a day ahead—the flavors deepen overnight, and it reheats really well.

Is it okay to use red cabbage instead?

Yes, red cabbage works too, though it gives a slightly different flavor and color. I use whatever I have on hand.

Conclusion

This Cabbage and Ground Beef Skillet is the kind of meal I turn to when I want comfort, simplicity, and nourishment all in one. It’s easy to customize, uses ingredients I usually have around, and always leaves me satisfied. Whether I’m cooking for family or just for myself, this dish never disappoints.