Ground Beef and Chopped Cabbage

A Hearty, Comforting One-Pan Meal You’ll Make Again and Again

Ground Beef and Chopped Cabbage is one of those timeless, humble dishes that proves you don’t need fancy ingredients to create something deeply satisfying. It’s economical, filling, nourishing, and incredibly versatile. This dish has been made in countless kitchens around the world, often passed down from parents to children as a reliable, comforting meal that feeds a family without draining the grocery budget.

At its core, this recipe combines tender cabbage, savory ground beef, aromatic onions and garlic, and tomatoes simmered together into a rich, flavorful skillet meal. The result is cozy, slightly sweet from the cabbage, deeply savory from the beef, and balanced with gentle acidity from the tomatoes. It’s the kind of food that tastes even better the next day and fills your home with a warm, inviting aroma while it cooks.

This is a one-pan meal, perfect for busy weeknights, meal prep, or anytime you want something wholesome without a lot of cleanup. It’s naturally low in carbohydrates, high in protein, and can easily be adapted to different dietary needs.

Below you’ll find not just the full recipe, but also technique explanations, variations, serving ideas, storage tips, and common mistakes to avoid, making this a complete guide you can return to again and again.

Ingredients

Main Ingredients

1 small cabbage, chopped into bite-sized pieces
1 pound (450 g) ground beef
1 can (15 oz) diced tomatoes, with juices
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon bouillon powder (beef or vegetable)

Optional but Highly Recommended Seasonings

1 teaspoon paprika (smoked or sweet)
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
½ teaspoon dried oregano or Italian seasoning
¼ teaspoon crushed red pepper flakes (optional, for heat)
1 tablespoon olive oil or butter (if beef is lean)

Equipment Needed

Large skillet, sauté pan, or Dutch oven
Sharp knife and cutting board
Wooden spoon or spatula
Lid for the pan (optional but helpful)

Step-by-Step Instructions

Step 1: Prepare the Cabbage

Start by removing any damaged or wilted outer leaves from the cabbage. Cut it in half, remove the tough core, and chop the cabbage into bite-sized pieces. Don’t chop it too small—cabbage shrinks as it cooks, and larger pieces hold their texture better.

Set the chopped cabbage aside.

Step 2: Brown the Ground Beef

Place a large skillet or Dutch oven over medium-high heat. If your ground beef is lean, add about 1 tablespoon of olive oil or butter to prevent sticking.

Add the ground beef to the pan and break it apart with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until the beef is fully browned and no longer pink. Browning is important here—it creates deep flavor through caramelization.

If there is excess grease, drain some of it off, but leave a small amount for flavor.

Step 3: Add Onions and Garlic

Reduce the heat to medium. Add the chopped onions to the browned beef and stir well. Cook for about 4–5 minutes, until the onions soften and become slightly translucent.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 4: Season the Mixture

Sprinkle in the bouillon powder, paprika, black pepper, salt, oregano, and red pepper flakes if using. Stir thoroughly so the seasonings coat the beef and onions evenly.

This step is crucial—seasoning early allows the flavors to penetrate the meat rather than just sitting on the surface.

Step 5: Add Tomatoes

Pour in the entire can of diced tomatoes, including the juices. Stir to combine. Let the mixture simmer for 2–3 minutes, allowing the tomatoes to warm through and begin melding with the beef.

At this stage, the mixture will look saucy and slightly loose. That’s exactly what you want—the cabbage will absorb much of this liquid.

Step 6: Add the Cabbage

Add the chopped cabbage to the pan in batches if necessary. It may seem like a lot at first, but cabbage cooks down significantly.

Gently fold the cabbage into the beef mixture, coating it with the tomato juices and seasonings.

Step 7: Simmer Until Tender

Cover the pan with a lid (if available) and reduce the heat to medium-low. Let the mixture cook for 20–30 minutes, stirring every 5–7 minutes to prevent sticking.

The cabbage should become tender but not mushy. If you prefer softer cabbage, cook a bit longer. If the pan becomes too dry, add a splash of water or broth.

Step 8: Taste and Adjust

Once the cabbage is tender, taste the dish and adjust seasoning as needed. You may want more salt, pepper, or bouillon depending on your preferences.

Remove from heat and let it rest for 5 minutes before serving. This allows the flavors to settle and deepen.

Serving Suggestions

This dish is incredibly versatile and can be served in many ways:

On its own as a low-carb, high-protein meal
Over rice or mashed potatoes for a more filling dinner
With crusty bread or cornbread to soak up the juices
Over egg noodles for a comforting, old-fashioned twist
Topped with sour cream or Greek yogurt for richness

A simple side salad or steamed green beans pairs beautifully with this dish.

Variations and Customizations

Make It Spicy
Add chili powder, cayenne pepper, or hot sauce for a bold kick.

Add More Vegetables
Bell peppers, carrots, zucchini, or celery all work well and add texture and nutrition.

Use Different Protein
Ground turkey, chicken, pork, or even sausage can replace the ground beef.

Make It Cheesy
Sprinkle shredded cheddar or mozzarella over the hot dish and cover until melted.

European-Style Version
Add caraway seeds and a splash of apple cider vinegar for a Central European flavor profile.

Storage and Reheating

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer:
This dish freezes well. Let it cool completely, then freeze for up to 3 months.

Reheating:
Reheat on the stovetop over medium heat or in the microwave until heated through. Add a splash of water if needed.

Common Mistakes to Avoid

Overcooking the cabbage until mushy
Underseasoning, especially if using fresh cabbage
Not browning the beef properly, which reduces flavor
Cutting cabbage too small, causing it to disappear

Final Thoughts

Ground Beef and Chopped Cabbage is proof that simple food can be deeply comforting and satisfying. It’s a recipe born from practicality, shaped by tradition, and loved because it just works—every time. Whether you’re cooking for family, meal prepping for the week, or craving something warm and nourishing, this dish delivers.