Ground Beef and Chopped Cabbage

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Introduction

Ground beef and chopped cabbage is a classic, comforting dish that has earned its place in kitchens around the world for its simplicity, heartiness, and versatility. At its core, this recipe is a one-pan wonder—browned ground beef, tender cabbage, and a medley of aromatic vegetables simmered together with a savory tomato base. It’s the kind of meal that comes together quickly, delivers big on flavor, and satisfies even the hungriest appetites without breaking the bank.

What makes this dish so popular is its adaptability. Whether you’re looking for a gluten-free, dairy-free, or low-carb dinner, ground beef and cabbage fits the bill. The ingredients are pantry staples: ground beef, cabbage, onions, garlic, and a can of tomatoes. From there, the recipe is a canvas for creativity—add carrots for sweetness, bell peppers for color, or a splash of Worcestershire for depth. The result is a meal that’s as nutritious as it is delicious, with layers of umami, sweetness, and subtle spice.

This dish also carries a nostalgic appeal, reminiscent of stuffed cabbage rolls but without the fuss. It’s economical, easy to scale up for a crowd, and perfect for meal prep. Whether served over mashed potatoes, rice, or enjoyed straight from the skillet, ground beef and chopped cabbage is a reliable weeknight hero that brings comfort to the table in under 30 minutes.

Nutritional Information

Per serving (approximate values, based on a recipe serving 4):

  • Calories: 300–350
  • Protein: 25g
  • Carbohydrates: 20g
  • Fat: 15g
  • Fiber: 5g
  • Sodium: 500mg (varies with broth and seasoning)

Ingredients

  • 1 lb lean ground beef (90% lean or higher)
  • 1 small head green cabbage (about 2 lbs), chopped or shredded into 1-inch pieces
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, shredded or julienned
  • 1 red bell pepper, thinly sliced (optional)
  • 2 tablespoons tomato paste
  • 1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
  • 1/2 cup beef or chicken broth
  • 2 tablespoons olive oil or butter
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cumin (optional)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon chili flakes (optional)
  • 1 teaspoon bouillon powder (optional)
  • Chopped fresh parsley, green onions, or sesame seeds for garnish

Instructions

  1. Heat a large skillet or Dutch oven over medium heat. Add olive oil or butter.
  2. Sauté the diced onion until translucent, about 3 minutes. Add minced garlic and cook until fragrant, about 1 minute.
  3. Add the ground beef to the pan. Cook, breaking it up with a spatula, until fully browned and no longer pink. If using higher-fat beef, drain excess fat.
  4. Stir in the tomato paste, diced tomatoes, and all the seasonings (salt, pepper, smoked paprika, thyme, cumin, Worcestershire sauce, chili flakes, bouillon powder). Mix well to combine.
  5. Add the chopped cabbage, shredded carrots, and sliced bell pepper (if using). Toss to coat everything evenly.
  6. Pour in the beef or chicken broth. Stir, then cover the skillet and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the cabbage is tender but still has some bite.
  7. Taste and adjust seasoning as needed. If you prefer a saucier dish, add a splash more broth or water.
  8. Serve hot, garnished with fresh parsley, green onions, or sesame seeds.

Cooking Tips and Variations

For best results, choose lean ground beef to minimize excess fat and simplify cleanup. Shredding the cabbage into thicker strips or using pre-shredded coleslaw mix can save time and ensure even cooking. Carrots add a subtle sweetness that balances the savory beef and cabbage—feel free to swap in sweet potatoes or bell peppers for variety.

Tomato paste in a tube delivers deeper flavor than canned versions, but both work well. If you love a tangy kick, stir in a handful of sauerkraut just before serving. For an Asian-inspired twist, replace the broth with soy sauce, sesame oil, and a dash of sriracha, then finish with green onions and sesame seeds.

This dish is naturally gluten- and dairy-free, making it suitable for many dietary needs. Leftovers can be repurposed into soups, stews, or even stuffed into hoagie rolls for a hearty sandwich. The recipe is endlessly adaptable—experiment with different herbs, spices, and vegetables to make it your own.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat, adding a splash of broth or water if the mixture seems dry. Alternatively, microwave individual portions for 1–2 minutes, stirring halfway through. This dish can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

Frequently Asked Questions

Can I use a different type of meat?

Absolutely! Ground turkey, chicken, pork, or even plant-based crumbles work well in this recipe. Adjust cooking times as needed for your chosen protein.

Is this dish suitable for meal prep?

Yes, ground beef and cabbage is an excellent meal prep option. It reheats beautifully and tastes even better the next day as the flavors meld.

Can I make this recipe vegetarian or vegan?

For a vegetarian version, substitute the ground beef with lentils, mushrooms, or a plant-based meat alternative. Use vegetable broth and skip the Worcestershire sauce (or use a vegan version) for a fully plant-based meal.

How can I make this dish spicier?

Add extra chili flakes, a dash of hot sauce, or a pinch of cayenne pepper when seasoning. For a smoky heat, use chipotle powder instead of regular paprika.

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