When I need something warm, hearty, and actually satisfying after a long day, this Ground Beef and Cabbage Skillet always hits the spot.
It’s the kind of meal that fills the kitchen with cozy, savory aromas—and fills your belly without any fuss.
There’s nothing fancy about it. No exotic ingredients. Just good, humble food that makes you feel taken care of.
One skillet, minimal cleanup, maximum flavor. And it reheats like a dream.
Why You’ll Love This Recipe
It’s easy, cozy, and incredibly flavorful.
The one-skillet method saves me time and dishes.
Perfect balance of spices—never boring.
Cabbage turns sweet and tender when cooked just right.
So versatile: eat it solo, over rice, or stuffed into wraps.
What You’ll Need (Ingredient Highlights)
Ground beef: A pound of lean beef brings bold, rich flavor as the base.
Green cabbage: Half a head, shredded—sweetens as it softens and stretches the meal.
Onion + garlic: These aromatics build the savory foundation.
Cumin & paprika: Add a gentle earthiness and depth.
Soy sauce (optional): Boosts umami if you like a punchier flavor.
Apple cider vinegar: Just a splash adds brightness and balance.
Beef broth: Helps steam the cabbage while deepening flavor.
Pro Tips Before You Start
Slice the cabbage thin for quicker, more even cooking.
Use a non-stick or cast iron skillet for best caramelization.
If your beef is fatty, drain excess grease before adding spices.
Let the cabbage sit undisturbed for a couple minutes to get crispy edges.
Add cooked rice or quinoa at the end for a full meal-in-a-pan.
How to Make Ground Beef and Cabbage Skillet
Step 1: Sauté onion and garlic
In a large skillet, heat olive oil over medium heat.
Add diced onion and sauté for 2–3 minutes until soft and translucent.
Stir in garlic and cook for 30 seconds, just until fragrant.
Step 2: Brown the beef
Add the ground beef. Break it up with a spoon and cook until fully browned, about 5–7 minutes.
Drain excess fat if needed.
Step 3: Season the meat
Sprinkle in cumin, paprika, salt, and black pepper.
Stir well to evenly coat the beef.
Step 4: Add cabbage and broth
Toss in the shredded cabbage and pour the beef broth over.
tir everything together so the cabbage is well combined with the beef mixture.
Step 5: Let it simmer
Cover the skillet and cook for 8–10 minutes, stirring occasionally.
The cabbage should be soft and slightly golden in spots.
Step 6: Finish with flavor
Add soy sauce and apple cider vinegar if using.
Stir to combine and adjust seasoning to taste.
Step 7: Serve and garnish
Remove from heat. Sprinkle chopped parsley on top if desired.
Serve warm and enjoy every bite.
What to Serve It With
Steamed rice or quinoa for a heartier plate
Mashed potatoes or creamy polenta
Warm crusty bread for mopping up juices
A fried or poached egg on top (trust me—divine!)
A quick cucumber salad or pickled veggies for contrast
Variations / Substitutions
Ground meat: Swap beef for ground turkey, chicken, or pork.
Spicy kick: Add crushed red pepper or a drizzle of hot sauce.
Cabbage mix-up: Try purple cabbage or a blend with shredded carrots.
Vinegar swap: Rice vinegar or lemon juice works in place of ACV.
Add starch: Stir in cooked rice or small pasta shells for a filling twist.
Storage & Leftovers
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days
Reheat in the microwave or skillet with a splash of water or broth to loosen it up.
Want to freeze it? Go for it! Just portion into freezer-safe bags or containers and freeze for up to 3 months.
Thaw overnight in the fridge before reheating.
FAQs
Can I make this dish ahead of time?
Yes! It actually tastes even better the next day as the flavors deepen.
What type of cabbage works best?
Green cabbage is classic, but savoy or Napa cabbage also work well.
Is this recipe keto-friendly?
Yes! It’s naturally low-carb and fits a keto or paleo lifestyle.
Can I double the recipe?
Absolutely—just use a larger skillet or pot to prevent overcrowding.
How do I make this spicier?
Add chili flakes, cayenne pepper, or your favorite hot sauce.
Is the soy sauce necessary?
Nope! It’s optional, but adds nice umami flavor if you like it.
Can I use pre-shredded coleslaw mix?
Sure! It’s a great shortcut—just skip any with dressing added.
Final Thoughts
This Ground Beef and Cabbage Skillet is the kind of recipe I go back to again and again.
It’s easy, inexpensive, and unbelievably satisfying.
When life gets busy, this dish brings everything I want to the table—comfort, simplicity, and just enough flavor to keep it interesting.
Make it once, and I promise it’ll earn a permanent spot in your weeknight rotation.
Ground Beef and Cabbage Skillet
Ingredients
Method
- In a large skillet, heat olive oil over medium heat.
- Add onion and sauté 2–3 minutes until soft.
- Stir in garlic and cook for 30 seconds.
- Add ground beef and cook until browned, breaking it up as it cooks.
- Drain fat if needed.
- Add cumin, paprika, salt, and pepper. Stir to coat the meat evenly.
- See full steps with tips & photos → https://theboatshedcafe.com/ground-beef-and-cabbage-skillet-2/
Notes
- You can swap in ground turkey or pork for the beef if preferred.
- Add a pinch of chili flakes for heat.
- This dish reheats beautifully—great for meal prep!
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.