Cabbage and Ground Beef Skillet

Ingredients

• 1 small head green cabbage, chopped

• 1 lb (450 g) ground beef

• 1 can (15 oz / 425 g) diced tomatoes, undrained

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 tablespoon olive oil, if needed

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

• ½ teaspoon ground black pepper

• ¾ teaspoon salt, or to taste

• ½ teaspoon onion powder

• ½ cup (120 ml) beef broth or water

• ½ teaspoon red pepper flakes, optional

• 1 tablespoon tomato paste, optional for a richer tomato flavor

Note: The image clearly shows cabbage, ground beef, and diced tomatoes. Onion, garlic, broth, and seasonings are suggested additions to make the recipe flavorful and complete.

Instructions

Step 1: Prepare the vegetables

Wash the cabbage, remove any damaged outer leaves, and cut it into bite-sized pieces. Dice the onion and mince the garlic. Drain neither the diced tomatoes nor their juice, as the liquid helps create the sauce.

Step 2: Brown the ground beef

Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon until browned and no longer pink. Drain excess fat if necessary.

Step 3: Cook the onion and garlic

Add the diced onion to the beef and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, taking care not to burn it.

Step 4: Add the seasonings

Stir in the paprika, Italian seasoning, black pepper, salt, and onion powder. If using tomato paste, add it now and cook for about 1 minute to deepen the flavor.

Step 5: Add the tomatoes and cabbage

Pour in the diced tomatoes with their juices and add the chopped cabbage. Mix thoroughly so the beef and seasonings coat the cabbage. The pan may look full at first, but cabbage shrinks as it cooks.

Step 6: Simmer until tender

Pour in the beef broth or water. Cover the pan and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the cabbage is tender but not mushy.

Step 7: Adjust and serve

Taste and adjust the salt, pepper, and seasonings. If the mixture is too watery, simmer uncovered for another 3–5 minutes. Make sure the ground beef reaches an internal temperature of 160°F (71°C). Serve hot as a complete skillet meal.

Nutrition Information

Estimated nutrition per serving, assuming 6 servings and lean ground beef. Actual values depend on the beef’s fat content, oil, and portion size.

Ground beef provides protein, iron, and zinc, while cabbage contributes dietary fiber and vitamin C.

Nutrition note: These figures are estimates, not laboratory-tested values. Using lean beef, draining excess fat, and limiting added salt can reduce the fat and sodium content.

Frequently Asked Questions (Q&A)

Q1: Can I make cabbage and ground beef ahead of time?

Yes! Prepare it a day ahead and refrigerate it in an airtight container. Reheat thoroughly before serving.

Q2: Can I use ground turkey instead of ground beef?

Absolutely. Ground turkey or chicken works well and can provide a leaner alternative, depending on the cut.

Q3: How do I stop the cabbage from becoming mushy?

Cut the cabbage into medium-sized pieces and begin checking for tenderness after 12–15 minutes. Avoid overcooking.

Q4: Can I make this recipe spicy?

Yes. Add red pepper flakes, cayenne pepper, or a little hot sauce to give the dish extra heat.

Q5: Is this recipe low-carb?

It can fit into a moderately low-carb meal plan. Cabbage and tomatoes contain carbohydrates, so check your portion size if following a strict ketogenic diet.

Q6: Can I add other vegetables?

Yes! Bell peppers, zucchini, mushrooms, or carrots make delicious additions. Add firmer vegetables earlier so they have enough time to soften.

Q7: What can I serve with this dish?

Serve it on its own, with cauliflower rice, steamed vegetables, mashed potatoes, or crusty bread.

Q8: How should I store leftovers?

Refrigerate leftovers within two hours in a covered container and use within 3–4 days. Freeze for longer storage. Reheat leftovers to 165°F (74°C).

Q9: Can I make it without beef broth?

Yes. Water works perfectly well because the tomatoes and beef release flavorful juices during cooking.

Q10: How do I make the sauce thicker?

Simmer uncovered for a few extra minutes to evaporate excess liquid. You can also add a little extra tomato paste.

Helpful Cooking Tips

• Choose lean ground beef for a lighter dish.

• Brown the meat well before adding the vegetables for a deeper flavor.

• Cut the cabbage into evenly sized pieces so it cooks consistently.

• Add salt gradually and taste before serving.

• For extra flavor, finish with fresh parsley or a small squeeze of lemon juice.