Cabbage and ground beef is hearty, budget-friendly, and easy to make in one pan — think of it as an “unstuffed cabbage roll” or Southern skillet meal.
Here’s a simple, flavorful version 👇
🥘 One-Pot Cabbage and Ground Beef Skillet
🕒 Total Time:
30 minutes
🍽 Serves:
4–6
Ingredients
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1 lb (450 g) ground beef
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1 medium head of cabbage, chopped (about 6 cups)
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1 medium onion, diced
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2 cloves garlic, minced
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1 can (14.5 oz / 410 g) diced tomatoes (with juices)
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2 tbsp tomato paste (optional, for richer flavor)
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1 tsp salt (to taste)
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½ tsp black pepper
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½ tsp smoked paprika (optional, for a BBQ twist)
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½ tsp onion powder or garlic powder (optional)
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¼–½ tsp crushed red pepper flakes (optional, for heat)
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1 tbsp olive oil or butter (if beef is very lean)
Instructions
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Brown the beef
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In a large skillet or pot over medium-high heat, brown the ground beef until no longer pink.
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Drain excess fat if needed.
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Add aromatics
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Stir in onion and garlic. Cook for 2–3 minutes, until softened and fragrant.
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Add tomatoes and seasonings
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Stir in diced tomatoes, tomato paste, salt, pepper, paprika, and any optional spices.
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Add cabbage
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Add the chopped cabbage on top. It’ll seem like a lot, but it wilts down.
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Cover and let it cook for 10–12 minutes, stirring occasionally, until cabbage is tender.
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Taste and finish
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Adjust seasoning — you can add a touch more salt, pepper, or even a drizzle of Worcestershire sauce or soy sauce for depth.
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Serve hot
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Great on its own, or serve over rice, mashed potatoes, or with a side of cornbread.
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💡 Variations
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Cheesy version: Stir in 1 cup shredded cheddar or mozzarella at the end.
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Southern style: Add a splash of hot sauce or a bit of bacon grease at the start.
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Low-carb/keto: Skip the tomatoes and add a bit of beef broth for a savory sauté.
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Asian twist: Replace tomato with soy sauce, ginger, and sesame oil.
Would you like me to turn this into a baked casserole version (like an unstuffed cabbage roll bake)?
