Ground Beef Cabbage Skillet

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This ground beef and cabbage skillet is budget-friendly and super easy to make. A 30-minute recipe that hits the spot every time.

Got cabbage to use up? Try my Kielbasa and fried cabbage recipe or this speedy Chicken and cabbage stir-fry next.

This ground beef and cabbage is pure comfort in a skillet. It captures the cozy flavors of cabbage rolls, but skips the fuss. It’s ready in 30 minutes and made with just a handful of everyday ingredients.

It’s a high-protein, inexpensive dinner you can pair with rice, potatoes or crusty bread. I love meals like this! Simple, satisfying and seriously flavorful.

Never tried sautéed cabbage? You’re missing out. It’s one of those humble ingredients that turns out delicious every time. Growing up with Polish roots, cabbage was always on the table and this dish brings back all those nostalgic flavors.

Watch the recipe video

Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.

Tips and variations

• Lighter version? Swap ground beef for ground chicken or turkey.
• No tomato paste? Skip it. The Worcestershire sauce adds depth, but it’s totally optional, no need to buy a whole bottle just for this.
• Broth swap: Use chicken or veggie broth if that’s what you have on hand.
• Want it spicy? Add red pepper flakes, chili powder or a splash of Tabasco for extra heat.
• Cook the ground beef just until it’s no longer pink. Avoid browning or crisping, it can dry out the meat.

Ingredients

• Ground beef
• Green cabbage
• Olive oil
• Garlic and onion
• Carrots
• Tomato paste
• Beef broth
• Salt, black pepper and sweet paprika
• Worcestershire sauce

What to serve with beef and cabbage

Enjoy it as-is for a low-carb option, or pair it with boiled, crispy or mashed potatoes, rice, crusty bread or even cauliflower rice. It’s a versatile dish that’s super flavorful and tastes even better the next day!

Make ahead and storing tips

• You can cook this ground beef and cabbage dish up to 1 day in advance and store it in the fridge until you’re ready to reheat.
• To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stovetop over medium until heated trough.
• To freeze: Let the dish cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Tools you’ll need

• A large heavy-bottomed skillet with a lid is perfect for sautéing the ground beef and steaming the cabbage all in one pan.
• A sharp chef’s knife is essential for slicing through the cabbage with ease.