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Easy ground beef cabbage recipe – quick to make one pot meal, chunky, flavorful and delicious. It’s hearty, wholesome, and comes together with simple ingredients you probably already have in your kitchen. If you are looking for more cabbage recipes, you may want to check these out: Cabbage Casserole, Fried Cabbage With Bacon or Cabbage and Rice.
Why make stove top cabbage with ground meat?
You are going to love this recipe, because:
- The recipe uses simple and affordable ingredients (pantry staples).
- Quick and effortless cooking process.
- Nutritional benefits – protein + fiber balance.
- Perfect for meal prep : reheats easily and tastes great.
How to make ground beef and cabbage?
Ingredients:
- Ground beef: Can be swapped for turkey, chicken, or plant-based meat. Keep in mind that some types of meat release more grease than others, which may change the final result.
- Cabbage: Savoy or white cabbage works best, but you can use green cabbage or even Napa cabbage.
- Carrots and red pepper: Add sweetness and color—feel free to substitute with other vegetables like zucchini or celery.
- Tomato paste: Adds depth, but a splash of canned tomatoes can work.
- Vinegar/lemon juice: Balances flavors, especially if the dish feels heavy. This is an optional ingredient.
Optional: List any variations (e.g., adding diced potatoes or a dash of hot sauce).
Directions:
- Cook the Meat
Heat olive oil in a pan. Add the ground meat to the pan. Use a potato masher or wooden spoon to break it into small pieces. Cook for 3–4 minutes until browned. - Add Vegetables and Seasoning
Stir in the onion, carrots, red pepper, garlic, and tomato paste. Season with salt, black pepper, smoked paprika, ground cumin, and Italian seasoning (if using). Cook for 2–3 minutes, stirring frequently. - Add Cabbage and Liquid
Add the chopped cabbage, apple cider vinegar or lemon juice (if using), and water. Stir well to combine. Reduce the heat to medium-low, cover, and cook for 30 minutes. Stir occasionally to prevent the cabbage from sticking to the bottom of the pan. - Check for Doneness
Uncover and check the texture of the cabbage. If necessary, increase the heat to medium-high and cook for an additional 5–7 minutes to evaporate excess liquid and finish cooking. - Garnish and Serve
Sprinkle with chopped parsley or fresh herbs before serving.
Cooking Tips:
- When browning the meat, press it down for better texture.
- Stir occasionally while the cabbage cooks to prevent sticking.
- Adjust seasonings at the end, especially salt, since cooked cabbage can absorb flavors.
Recipe Tips:
- Serving Suggestions: What to serve with? It tastes amazing on its own as a low-carb meal. Serve over steamed rice, mashed potatoes, or quinoa. Add some crusty bread on the side. Garnish with sour cream or grated cheese.
- How to store and reheat: This dish stays fresh in the fridge for 3 days. Freezes well for up to 2 months just portion it out for easy reheating.
- Variations and Add-Ins: Add some chili flakes for a spicy kick. Use ground turkey for a leaner version. Toss in canned beans, corn or lentils for a vegetarian-friendly twist and skip the meat. Top with fresh dill, green onions or cilantro for a burst of flavor.
More cabbage recipes:
This is one of those recipes that’s even better the next day.
Whether you’re meal-prepping for the week or need a quick comforting dish for dinner tonight, I hope this Cabbage with Ground Beef recipe becomes a favorite in your kitchen, too.
Feel free to share your versions in the comments below.
Cabbage with Ground Beef
Make this hearty and budget-friendly Stove Top Cabbage with Ground Beef recipe for an easy, protein-packed meal. Perfect for meal prep, it’s ready in one pan and loaded with flavor!
Video
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef, or a combination of ground beef and pork
- 1 small yellow onion, about 1/3 cup, chopped
- 2 medium carrots, about 1/2 cup, chopped
- 1 medium red bell pepper, about 1/2 cup, chopped
- 1 tbsp tomato paste
- 2 cloves garlic, pressed
- 1/2 tbsp salt, or more, to taste
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/2 tsp Italian seasoning, optional
- 1/2 medium head Savoy or white cabbage, about 5–6 cups, chopped
- 1 tsp apple cider vinegar or lemon juice, optional
- 1 cup water
- 2 tbsp chopped parsley or other fresh herbs for garnishing
Instructions
Heat the Pan:
- Heat a large skillet or braiser over medium heat on the stovetop. Add the olive oil.
Cook the Meat:
- Add the ground meat to the pan. Use a potato masher or wooden spoon to break it into small pieces. Cook for 3–4 minutes until browned.
Add Vegetables and Seasoning:
- Stir in the onion, carrots, red pepper, garlic, and tomato paste. Season with salt, black pepper, smoked paprika, ground cumin, and Italian seasoning (if using). Cook for 2–3 minutes, stirring frequently.
Add Cabbage and Liquid:
- Add the chopped cabbage, apple cider vinegar or lemon juice (if using), and water. Stir well to combine. Reduce the heat to medium-low, cover, and cook for 30 minutes. Stir occasionally to prevent the cabbage from sticking to the bottom of the pan.
Check for Doneness:
- Uncover and check the texture of the cabbage. If necessary, increase the heat to medium-high and cook for an additional 5–7 minutes to evaporate excess liquid and finish cooking.
Garnish and Serve:
- Sprinkle with chopped parsley or fresh herbs before serving.
Notes
Storage Tips
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months.
- Reheat: Defrost in the fridge overnight and warm in the microwave or on the stovetop.
Nutrition
Calories: 275kcal, Carbohydrates: 10g, Protein: 15g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 769mg, Potassium: 479mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3713IU, Vitamin C: 34mg, Calcium: 67mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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