Ground Beef and Cabbage is honestly my saving grace on those chaotic weeknights when everybody’s already grumbling about dinner and you’re just staring into the fridge hoping inspiration will leap out at you. Seriously, if you’ve ever stood there scanning random veggies and a pack of beef, you get me. Oh, and if you adore skillet meals, my ground beef and potato skillet is a game-changer too. Anyway, let’s dive into this little miracle I’m about to share. 
How To Make Ground Beef And Cabbage
Alright, friend. Start with a big, sturdy skillet or, heck, even a deep frying pan if that’s what you have. Heat it up and toss in the ground beef. Go ahead and let it sizzle until it’s crumbly and getting nicely browned. (Don’t rush; let it get all those tasty bits stuck on the bottom.)
Once your beef’s almost there, in goes the chopped onion. Give it two minutes, just till it smells almost mouthwateringly sweet. Then toss in garlic and cook for, I don’t know, maybe a minute? Suddenly your kitchen smells like a five-star restaurant—no kidding.
Next, cabbage time. Don’t stress if it seems like a huge mountain. It’ll wilt down, trust me. Stir, watch it shrink, and then throw in diced tomatoes. Season it all with salt, pepper, and one of my favorites: smoked paprika. Add a splash of broth if it feels dry. Let everything simmer for ten minutes—or, honestly, until the cabbage is soft enough for your taste. Taste, adjust salt, and boom, it’s done.
Promise you’ll sneak a spoonful straight from the pan? Because I always do.
I was a bit skeptical at first but this turned out to be so good and so simple. My husband asked for seconds—which rarely happens! — Tricia, familyspoonful.com reader
Ingredients And Substitutions
This is not a fancy-pants recipe. The ingredient list is totally friendly—like a warm hug from your kitchen.
Grab a pound of ground beef. Doesn’t matter if it’s lean or juicy. Both work. Next, half a head of green cabbage, sliced thinly (or red, if that’s what’s rolling around in your crisper drawer). One medium onion, chopped up small, and two garlic cloves smashed or minced. A can of diced tomatoes works, but chopped fresh tomatoes do the trick too. Broth—chicken or beef—is your helper if the pan starts looking dry and sad. Add spices: good ol’ salt, pepper, and a pinch of smoked paprika for depth.
Not feeling beef tonight? Ground turkey or even chicken can swap in. No tomatoes? Who cares, use a squirt of tomato paste and splash of water. Flexibility is the secret here.
What To Serve With Ground Beef and Cabbage Recipe
You’ve got your skillet ready, so what next? Tons of room for playing around here. Here are a few solid serving suggestions:
- Spoon it onto a bed of fluffy mashed potatoes (heavenly, trust me).
- Serve it with crusty bread for straight-dipping action.
- Pair with a quick green salad—throw in whatever’s lurking in your veggie drawer.
- Pop a fried egg on top for breakfast-for-dinner bliss.
Go wild or keep it simple. No judgment zone here.
More One-Pot Dinner Ideas
If you’re on the hunt for more no-fuss meals after you fall for this skillet, guess what? There’s a whole world of one-pot magic out there. My family will not forgive me if I don’t mention the delicious Mediterranean ground beef recipes for easy meals I tried last week (so addictive it’s almost suspicious).
I can’t stop making hearty soups or even the occasional cheesy pasta skillet—so dreamy. Dishes like these make clean-up an actual breeze. Even my kids are less grumpy about chores. More time for dessert, right?
How To Meal Prep
OK, this part’s for all the planners out there—mad respect, by the way. Let the ground beef and cabbage cool before packing it in good containers. I like keeping single portions in the fridge for grab-and-go lunches. It keeps for three to four days. If you crave variety, change things up with a sprinkle of fresh herbs or add a spicy sauce each time you reheat.
You can freeze leftovers, just don’t expect the cabbage to stay super crisp. But let’s be real, sometimes you just want a fast meal without fussing about texture. That’s real life.
Common Questions
Can I use other ground meats instead of beef?
Totally! Try turkey, pork, even chicken or a mix if you wanna shake things up.
Do I really need to add tomatoes?
Not at all. Skip them or just splash in a dash of tomato sauce. Or forget about it altogether—no judgment.
How do I keep cabbage from getting soggy?
Don’t overcook it. I like mine with a bit of bite. Taste as you go.
Is this meal freezer friendly?
Yep, but thaw it gently and reheat slow for best results. Texture gets a tad softer, but flavor is still ace.
Can I make this vegetarian?
Why not? Swap beef for plant-based crumbles or hearty mushrooms, and use veggie broth.
Ready for a Fast, Tasty Meal Tonight?
So, that’s my no-fail game plan for delicious ground beef and cabbage skillet—easy, honest, and crazy satisfying. Go for it! You’ll love how simple it is, and the whole family might actually cheer when you serve it up (no kidding). If you want even more inspiration, check out this classic Ground Beef and Cabbage Recipe for fun twists, or hop in on this super helpful Recipe for Ground Beef and Cabbage Dish group and swap ideas with fellow food fans. Give it a try—let me know how you put your spin on it! 
Ground Beef and Cabbage Skillet
Ingredients
Method
- In a large skillet, heat over medium-high heat and add ground beef.
- Cook until browned and crumbly, allowing flavorful bits to form on the bottom.
- Add chopped onion and cook for 2 minutes until it becomes aromatic.
- Add minced garlic and cook for another minute.
- Stir in the sliced cabbage and cook until it wilts down.
- Add diced tomatoes, season with salt, pepper, and smoked paprika.
- If the mixture seems dry, pour in a splash of broth.
- Let it simmer for 10 minutes or until the cabbage is tender to your liking.
- Taste and adjust seasoning as desired.
