Ground Beef & Cabbage Skillet

 

Ditch the Dishes & Dive into This Cozy, One-Pan Wonder

Hey there, my fellow flavor-seeker! Let’s be real for a second. How many times have you stood in front of the fridge after a long day, your stomach growling, your brain completely out of ideas, and the thought of washing a mountain of pots and pans feeling like a monumental task? Yeah, me too. More times than I can count. That’s exactly why this Ground Beef & Cabbage Skillet is my ultimate weeknight superhero.

This isn’t just a recipe; it’s a big, warm, comforting hug in a pan. It’s the kind of meal that proves “healthy” and “hearty” aren’t mutually exclusive, and that “easy” doesn’t have to mean boring. We’re talking savory, perfectly seasoned ground beef, sweet and tender ribbons of cabbage, and juicy tomatoes all simmering together in one glorious skillet. The flavors meld into something magical that tastes like it’s been cooking for hours, but guess what? You’re only about 30 minutes away from dinner being on the table.

It’s budget-friendly, packed with protein and veggies, and it leaves you with just one pan to wash. Seriously, what’s not to love? So, grab your favorite skillet and let’s cook up something that’s nourishing, deeply satisfying, and totally worth licking the spoon. (I won’t tell!).

The Humble Skillet That Won My Heart

This recipe takes me right back to my grandma’s kitchen. Well, not this exact recipe—hers involved a lot more butter and a mysterious “pinch of this and that” she’d never write down—but the spirit of it. She was a master of the one-pan meal, a wizard who could transform the simplest ingredients from the crisper drawer into a feast that felt like a celebration.

I remember one chilly autumn evening, I was visiting her, feeling a little overwhelmed with life. Without a word, she handed me a cutting board and a head of cabbage. “Chop, dear,” she said. “There’s nothing a little therapeutic vegetable chopping and a good, simple meal can’t fix.” As we stood there, the smell of onions and garlic sizzling in her old, well-seasoned cast-iron skillet filled the whole house. It was the smell of comfort, of being taken care of, of everything being okay. That’s the magic I try to capture every time I make this dish. It’s humble, it’s honest, and it has this incredible power to make you feel grounded and utterly content.

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Gather Your Dream Team: What You’ll Need

Here’s the beautiful cast of characters that’ll come together to create your new favorite dinner. I’ve added some notes and swaps because I believe in making recipes work for YOU!

• 1 lb ground beef – I like to use an 85/15 blend. You get great flavor without being too greasy. For a leaner option, 90/10 works, or you can swap in ground turkey, chicken, or even plant-based crumbles! Just adjust the cooking time and add a touch more oil if needed.
• 1 small head green cabbage, chopped – Don’t stress about perfect pieces! Rough chops are totally fine. The cabbage wilts down beautifully and adds a wonderful sweetness and a mega-dose of fiber and vitamins. It’s the star that makes this dish so filling and healthy.
• 1 small onion, diced – Yellow or white onions are perfect here. They create the aromatic base that makes the whole kitchen smell incredible.
• 2 cloves garlic, minced – Fresh is best! The pungent bite mellows out into a sweet, savory goodness that’s essential. In a pinch, ½ tsp of garlic powder will do.
• 1 can (14.5 oz) diced tomatoes, undrained – The juice is key! It creates the simple, light sauce that everything simmers in. Fire-roasted diced tomatoes are my secret weapon here—they add a fantastic smoky depth.
• 1 tbsp tomato paste (optional for richness) – I say “optional,” but I highly recommend it! This little tablespoon is a flavor bomb that adds a ton of umami and thickens the juices just slightly. If you have it, use it!
• 1 tsp paprika – Sweet, smoky, or a mix! This gives the dish its warm color and a subtle, peppery sweetness. If you’re feeling adventurous, a bit of smoked paprika is a game-changer.
• 1/2 tsp salt, plus more to taste – We start here and always taste at the end. The tomatoes and beef bring their own salt, so we’ll adjust later.
• 1/2 tsp black pepper – Freshly cracked is always my preference for the brightest flavor.
• 1 tbsp olive oil – For getting our aromatics nice and happy. Avocado oil works great too.

Let’s Get Cooking: Your Step-by-Step Guide

Okay, friend, apron on? Let’s do this! It’s so simple, you might just memorize it after one try.

1. Heat it up! Grab your largest skillet (I use a 12-inch cast iron or stainless steel) and place it over medium-high heat. Add that tablespoon of olive oil and let it get nice and shimmering. You should see it thin out easily when you tilt the pan. This ensures our onions and garlic won’t just steam but will actually sizzle and develop flavor.
2. Sizzle your aromatics. Toss in your diced onion and minced garlic. Ah, listen to that sound! That’s the sound of flavor building. Cook them for about 3-4 minutes, stirring occasionally, until the onions turn translucent and smell sweet. Don’t let the garlic burn—it turns bitter fast! If it’s cooking too quickly, just nudge the heat down a bit.
3. Brown that beef! Push the onions and garlic to the side and add your ground beef to the center of the skillet. Use your spatula to break it up into crumbles. Let it get a good sear on one side before you start stirring it around—this is a chef’s hack for maximum flavor! Cook until it’s no longer pink, about 5-7 minutes. Now, if there’s a lot of excess grease, carefully drain it off. I usually tip the skillet into a old glass jar or can. This keeps the dish from being overly greasy.
4. The grand assembly. Here’s where it all comes together! To the beef and onion mixture, add your chopped cabbage, the entire can of diced tomatoes (juice and all!), the tomato paste (if using), paprika, salt, and pepper. Give it a really good stir, making sure the tomato paste dissolves and everything is evenly coated in those spices. It’s going to look like a mountain of cabbage, but I promise it shrinks down!
5. Simmer to perfection. Cover the skillet with a lid (or a baking sheet if you don’t have a lid that fits). Reduce the heat to medium-low and let it simmer for 10-15 minutes. I like to give it a good stir about halfway through. You’re waiting for the cabbage to become tender but still have a slight bite—you don’t want mushy cabbage! The steam trapped under the lid will work its magic, wilting the cabbage and blending all the flavors.
6. The final touch. Remove the lid for the last 2-3 minutes of cooking. This allows any excess liquid to evaporate, leaving you with a perfectly saucy, not soupy, consistency. Give it a taste right from the spoon (blow on it first!). This is your moment to be the chef—does it need more salt? Another crack of pepper? Adjust to your heart’s content.

How to Serve It Up in Style

This skillet is a complete meal all on its own, but I love giving it a few fun accompaniments. I like to ladle big, steaming spoonfuls into deep bowls. For a classic down-home dinner, a wedge of warm, buttery cornbread on the side is non-negotiable—it’s perfect for soaking up every last bit of the tasty juices. If you’re keeping it low-carb, a side of sautéed garlicky greens like kale or spinach is amazing. And for a little fresh contrast, a sprinkle of chopped fresh parsley or a few slices of avocado on top adds a beautiful color and creamy texture.

Make It Your Own: Fun Variations

This recipe is a fantastic blank canvas! Here are a few of my favorite ways to play with it:

• Tex-Mex Twist: Swap the paprika for 1 tbsp of taco seasoning. Stir in a can of drained black beans and a cup of frozen corn with the cabbage. Serve with cilantro, lime wedges, and a dollop of Greek yogurt or sour cream.
• Italian Vibe: Use 1 tsp of Italian seasoning instead of paprika. Add a pinch of red pepper flakes for heat. Right at the end, stir in a handful of fresh spinach and top with a shower of Parmesan cheese.
• Unstuffed Cabbage Roll Style: Add ½ cup of cooked white or brown rice to the skillet at the end to make it even heartier. A tablespoon of brown sugar or a squeeze of honey in the sauce mimics the sweet-and-sour flavor of traditional stuffed cabbage.
• Creamy Version: After cooking, stir in ¼ cup of sour cream or cream cheese for a rich, stroganoff-like sauce. So indulgent!

Clara’s Kitchen Confidential

This recipe has evolved so much from the first time I scribbled it down on a post-it note! I initially made it with just beef, cabbage, and a jar of salsa (desperate times!), and while it was edible, it wasn’t blog-worthy. The tomato paste was a game-changing discovery—it adds that deep, savory note that takes it from “meh” to “MORE!” I also learned the hard way that not draining the beef grease can lead to a bit of a greasy pool at the bottom of your bowl. It’s a simple step, but it makes a huge difference in the final dish. This skillet is now on our regular meal rotation, especially on those nights when even thinking about dinner feels like too much. It never lets me down.

Your Questions, Answered!

Q: My skillet is looking a little watery. How can I fix it?
A: No worries! Cabbage and tomatoes both release a lot of water as they cook. The easiest fix is to just let it simmer uncovered for a few more minutes until the excess liquid evaporates. If you’re in a real hurry, you can mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in, letting it bubble for a minute to thicken everything up.

Q: Can I make this ahead of time?
A: Absolutely! This is a fantastic make-ahead meal. Let it cool completely and store it in an airtight container in the fridge for up to 4 days. The flavors actually get even better as they mingle! Reheat it gently on the stovetop or in the microwave.

Q: Can I freeze this cabbage and beef skillet?
A> You can, but with a caveat. Cabbage doesn’t always freeze and thaw with the best texture; it can become a bit soft and watery. If you don’t mind that, it will freeze okay for up to 2 months. Thaw overnight in the fridge and reheat thoroughly.

Q: I’m not a huge cabbage fan. Any other veggie swaps?
A> Of course! Try swapping the cabbage for chopped kale, collard greens, or even shredded Brussels sprouts. They’re all sturdy enough to hold up to the cooking time. You could also do a mix of bell peppers and zucchini—just add them a little later in the cooking process so they don’t get too soft.

Nourish Your Glow

Nutrition (per serving, serves 4):
Calories: 370 | Protein: 24g | Carbohydrates: 15g | Fat: 24g | Saturated Fat: 9g | Fiber: 5g | Sugars: 7g | Sodium: 620mg | Cholesterol: 75mg

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min

Hearty, simple, and satisfying, this Ground Beef and Cabbage Skillet is the ultimate weeknight comfort meal. With wholesome ingredients and minimal cleanup, it’s a recipe you’ll turn to again and again for quick, nourishing dinners.