Ground Beef and Cabbage Skillet

Of all the recipes in my weeknight dinner rotation, this Ground Beef and Cabbage Skillet holds a special place in my heart—and my family’s stomachs. I remember the first time I made it, I was staring at a head of cabbage and a pound of ground beef, feeling completely uninspired. I needed something fast, something that wouldn’t create a mountain of dishes, and something my notoriously picky kids would actually eat. On a whim, I shredded the cabbage, browned the beef, and threw in a few simple seasonings I had on hand. The result was nothing short of miraculous. The aroma alone brought everyone to the kitchen, and the first bites were met with surprised silence, followed by enthusiastic “Mmmms!” It was savory, slightly sweet from the caramelized onions, and had a satisfyingly hearty texture. Now, it’s a go-to meal we call the “magic skillet.” It’s our budget-friendly, low-carb champion that proves simple ingredients can create an incredibly delicious and satisfying meal. It’s the kind of recipe that saves a busy Tuesday night and feels like a warm hug in a bowl.

Why This Ground Beef and Cabbage Skillet Will Become Your Favorite

Before we dive into the step-by-step instructions, let’s talk about why this simple skillet dinner is a true culinary hero. It’s more than just a recipe; it’s a solution to the perpetual “what’s for dinner?” question. It checks all the boxes for a modern, busy household.

A Perfect Weeknight Warrior

Time is our most precious commodity, especially on weeknights. This recipe respects that. From start to finish, you can have a hot, delicious meal on the table in under 30 minutes. There’s no complicated chopping, no long simmering times, and no fancy techniques. It’s a straightforward, “get it done” meal that doesn’t sacrifice flavor for speed. The minimal prep and quick cooking time make it an absolute lifesaver after a long day of work, school, or running errands.

Budget-Friendly and Brilliant

Eating well shouldn’t break the bank. The two main stars of this dish—ground beef and cabbage—are consistently among the most affordable items at the grocery store. Cabbage, in particular, is a nutritional powerhouse that costs mere pennies per serving. This recipe allows you to stretch a single pound of ground beef into a meal that can comfortably feed a family of four, making it an economically savvy choice without feeling like you’re cutting corners on quality or satisfaction.

A Nutritional Powerhouse

This isn’t just a cheap and easy meal; it’s a healthy one, too. It’s naturally low in carbohydrates, making it an excellent choice for those following a keto, paleo, or low-carb lifestyle. Cabbage is packed with fiber, which aids in digestion, and is rich in vitamins C and K. Ground beef provides a fantastic source of high-quality protein, essential for muscle repair and keeping you feeling full and satisfied, as well as vital nutrients like iron and B vitamins. It’s a well-rounded, balanced meal all in one pan.

The Magic of One Pan

Let’s be honest: the worst part of cooking is often the cleanup. The beauty of a one-pan or one-skillet meal is undeniable. Every step, from browning the beef to wilting the cabbage, happens in a single vessel. This means no extra pots, no colanders, and no messy bowls to wash. A quick soak and scrub of one skillet, and you’re done. More time for you to relax and enjoy your evening, less time spent standing at the sink.

Incredibly Versatile and Customizable

Think of this recipe as a blank canvas. While the base recipe is fantastic on its own, it’s incredibly easy to adapt to your tastes or what you have in your fridge. As you’ll see in our “Additional Tips” and “Variations” sections, you can effortlessly transform this dish into an “Egg Roll in a Bowl,” a “Deconstructed Cabbage Roll,” or a spicy Southwest skillet. You can swap the protein, add different vegetables, and play with a world of spices. This recipe grows with you and never gets boring.

Ingredients

Here are the simple, wholesome components you’ll need to create this delicious one-pan meal. Each ingredient plays a crucial role in building the layers of flavor.

• 1 tablespoon Olive Oil or Avocado Oil: Used for sautéing the aromatics and preventing sticking. Avocado oil is great for its high smoke point.
• 1 large Yellow Onion, chopped: Forms the sweet, savory base of the dish as it caramelizes.
• 2-3 cloves Garlic, minced: Adds a pungent, aromatic depth that complements the beef and cabbage perfectly.
• 1 lb Ground Beef (85/15 or 90/10 lean): The star protein. A leaner ratio means less grease to drain, but an 80/20 will work too, just be sure to drain it well.
• 1 medium Head of Green Cabbage (about 6-8 cups), cored and thinly sliced or shredded: The bulk of the dish, it cooks down to become tender-crisp and absorbs all the wonderful flavors.
• 1/4 cup Beef Broth or Water: Helps to deglaze the pan, create a bit of sauce, and steam the cabbage until tender.
• 1 tablespoon Soy Sauce or Tamari: Adds a deep, savory, umami flavor that ties everything together. Use tamari for a gluten-free option.
• 1 teaspoon Smoked Paprika: Lends a subtle smoky and sweet flavor that elevates the dish beyond the basics.
• 1/2 teaspoon Dried Thyme: Provides a hint of earthy, herbaceous notes that pair beautifully with beef.
• Salt and Black Pepper, to taste: Essential for seasoning every layer and making the flavors pop.

Instructions

Follow these simple steps to bring your Ground Beef and Cabbage Skillet to life. The key is to build flavor in layers, starting with the aromatics and finishing with the perfectly cooked cabbage.

1. Sauté the Aromatics: Place a large, deep skillet or Dutch oven over medium-high heat. Add the olive oil. Once the oil is shimmering, add the chopped yellow onion. Sauté for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
2. Brown the Ground Beef: Push the onions and garlic to the side of the skillet. Add the ground beef to the center of the pan. Use a spatula or wooden spoon to break the meat into smaller crumbles. Cook for 6-8 minutes, stirring and breaking it apart, until the beef is fully browned and no pink remains. The browning process (the Maillard reaction) is crucial for developing a deep, savory flavor.
3. Drain the Grease (Optional but Recommended): If you used a higher-fat ground beef (like 80/20), you might have a significant amount of excess grease. Carefully tilt the skillet and use a spoon to scoop out most of the grease, leaving about a tablespoon for flavor. If you used a leaner beef (90/10), you may not need to drain any.
4. Season and Deglaze: Sprinkle the smoked paprika, dried thyme, salt, and black pepper over the browned beef and onion mixture. Stir everything together to coat the meat evenly and cook for about 30 seconds to toast the spices and awaken their flavors. Pour in the beef broth (or water) and the soy sauce. Use your spatula to scrape up any browned bits stuck to the bottom of the pan—this is called deglazing, and those bits are packed with flavor!
5. Add the Cabbage: Add the shredded cabbage to the skillet. It might seem like a huge amount at first, but it will cook down significantly. Pile it all in, give it a gentle toss to combine it with the beef mixture as best you can, and then cover the skillet with a lid.
6. Steam and Simmer: Reduce the heat to medium. Let the cabbage steam and cook for 8-10 minutes with the lid on, stirring every few minutes. The cabbage is done when it’s wilted and tender but still has a slight bite. Avoid overcooking it, as it can become mushy.
7. Final Touches and Serve: Remove the lid and give everything a final, thorough stir. Taste the dish and adjust the seasoning if necessary. You might want to add another splash of soy sauce for saltiness or a pinch more pepper for a kick. Serve hot, directly from the skillet.

Nutrition Facts

This recipe is designed to be as nutritious as it is delicious, fitting perfectly into a healthy, balanced diet.

• Servings: 4
• Calories Per Serving: Approximately 380-450 kcal (This can vary based on the leanness of your ground beef).
• Protein (Approx. 25g): The high protein content from the ground beef helps to build and repair tissues and keeps you feeling full and satisfied long after your meal.
• Net Carbohydrates (Approx. 8g): With the majority of carbs coming from fiber-rich cabbage and onion, this dish is exceptionally low in net carbs, making it ideal for keto and low-carb diets.
• Fiber (Approx. 6g): Cabbage is an excellent source of dietary fiber, which is crucial for digestive health, blood sugar regulation, and promoting a feeling of fullness.
• Vitamin C (Over 50% of RDI): A single serving provides a significant portion of your daily Vitamin C needs, thanks to the cabbage. This powerful antioxidant supports immune function and skin health.
• Iron (Approx. 20% of RDI): Ground beef is a great source of heme iron, which is easily absorbed by the body and is essential for carrying oxygen in the blood and preventing fatigue.

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.

Preparation Time

This recipe is designed for speed and efficiency, making it a perfect weeknight meal.

• Prep Time (10 minutes): This includes chopping the onion, mincing the garlic, and shredding the cabbage. To save even more time, you can use pre-shredded coleslaw mix.
• Cook Time (20 minutes): This covers everything from sautéing the onions to the final simmer of the cabbage.
• Total Time (30 minutes): A complete, satisfying meal on the table in just half an hour.

How to Serve

This Ground Beef and Cabbage Skillet is incredibly versatile and can be served in numerous ways to suit different dietary needs and preferences.

For a Low-Carb or Keto Meal:

• On its own: The dish is hearty and balanced enough to be a complete meal right out of the bowl.
• With Cauliflower Rice: Serve it over a bed of fluffy cauliflower rice to soak up the delicious juices.
• Alongside Zucchini Noodles: Lightly sautéed or raw “zoodles” add another vegetable and a fun, pasta-like texture.
• Topped with Avocado: Sliced or diced avocado adds healthy fats and a creamy texture that complements the savory beef.

For a Heartier, More Traditional Meal:

• Over Steamed Rice: A bed of white or brown rice is a classic way to turn this skillet into a more substantial meal.
• With Quinoa: For a boost of protein and fiber, serve it over cooked quinoa.
• Alongside Crusty Bread: A slice of warm, crusty bread is perfect for sopping up every last bit of the savory sauce from the bottom of the bowl.
• Stuffed into a Baked Potato: Split a baked potato or sweet potato and pile the skillet mixture inside for a comforting and filling dinner.

Garnishes and Toppings to Elevate Your Dish:

• Fresh Herbs: Chopped fresh parsley or cilantro adds a burst of freshness.
• Green Onions: Thinly sliced green onions provide a mild, sharp bite and a pop of color.
• Sesame Seeds: Toasted sesame seeds add a nutty flavor and a delightful crunch.
• A Dollop of Sour Cream or Greek Yogurt: Adds a creamy, tangy element that balances the richness of the beef.
• Sriracha or Red Pepper Flakes: For those who like it hot, a drizzle of sriracha or a sprinkle of red pepper flakes will add a welcome kick of heat.
• A Shredded Cheese: Melt some sharp cheddar, Monterey Jack, or mozzarella over the top during the last few minutes of cooking for a cheesy, gooey finish.

Additional Tips

Take your skillet from great to absolutely unforgettable with these eight professional tips and tricks.

1. Choose the Right Cabbage (and How to Shred It): While standard green cabbage is the classic choice, don’t be afraid to experiment. Savoy cabbage has a milder flavor and a more delicate, crinkly texture. Napa cabbage is even more tender and will cook faster. For the perfect shred, cut the head of cabbage into quarters, remove the core, and then slice the quarters thinly with a sharp knife.
2. Don’t Overcook the Cabbage: The biggest mistake you can make with this dish is cooking the cabbage until it’s a soggy, mushy mess. The goal is “tender-crisp.” This means it’s wilted and cooked through but still retains a slight bite and texture. Start checking it at the 7-8 minute mark and pull it off the heat as soon as it reaches your desired doneness.
3. Achieve the Perfect Browning (Maillard Reaction): Don’t rush the process of browning the beef. Use a hot pan (cast iron is excellent for this) and don’t overcrowd it. Let the beef sit for a minute or two without stirring to develop a deep brown crust on one side before you start breaking it up. This crust equals immense flavor.
4. Meal Prep Like a Pro: This recipe is fantastic for meal prep. You can cook a big batch on Sunday and portion it out into airtight containers for quick lunches or dinners throughout the week. It reheats beautifully in the microwave or in a skillet over medium heat. To keep the cabbage from getting too soft, you can slightly undercook it during the initial prep.
5. Freezing for a Future Meal: This skillet freezes surprisingly well. Let it cool completely, then transfer it to freezer-safe bags or containers. It can be stored in the freezer for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it up in a skillet or the microwave.
6. Taste and Adjust the Sauce: The sauce ingredients are a starting point. Your palate is the final judge. Before serving, always taste it. Does it need more salt? Add another splash of soy sauce. Does it need more richness? A tiny dash of Worcestershire sauce works wonders. More tang? A squeeze of lemon juice or a splash of apple cider vinegar can brighten everything up.
7. Don’t Fear a Little Fat: While draining excess grease is a good idea for texture, don’t drain every last drop. A little bit of that rendered beef fat carries a huge amount of flavor that will coat the cabbage and enrich the entire dish. Using an 85/15 or 90/10 ground beef usually leaves the perfect amount behind.
8. Use a Large Enough Pan: To avoid a culinary traffic jam, use the largest skillet or Dutch oven you have. This gives the ingredients enough space to cook evenly. A crowded pan will steam the beef instead of browning it and will make it difficult to incorporate the large volume of cabbage without spilling it all over your stovetop. A 12-inch skillet is ideal.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this Ground Beef and Cabbage Skillet.

1. Can I use a different ground meat?
Absolutely! This recipe is wonderful with ground turkey, ground chicken, or ground pork. If using ground turkey or chicken, which are leaner, you may need to add an extra tablespoon of oil at the beginning to ensure it doesn’t stick and to add a bit of richness. Ground pork will add a slightly different, delicious flavor profile.

2. Is this recipe really keto-friendly?
Yes, it is. The primary ingredients—ground beef and cabbage—are both very low in carbohydrates. Onions and garlic add a small amount, but when divided into four servings, the net carb count remains very low, typically under 10g per serving, making it a perfect fit for a ketogenic diet. Just be sure to use a keto-compliant soy sauce or tamari.

3. How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can either microwave individual portions for 1-2 minutes or gently reheat the entire batch in a skillet over medium-low heat until warmed through. Adding a splash of water or broth to the skillet can help prevent it from drying out.

4. My skillet seems watery at the bottom. What did I do wrong?
You didn’t do anything wrong! Cabbage has a very high water content, and as it cooks, it releases a lot of that liquid. If you find it’s more watery than you’d like, simply remove the lid for the last 2-3 minutes of cooking and turn the heat up slightly. This will allow the excess liquid to evaporate, thickening the sauce at the bottom of the pan.

5. Can I use a bag of pre-shredded coleslaw mix instead of a head of cabbage?
Yes, this is a fantastic time-saving hack! A 14-16 ounce bag of coleslaw mix (which often includes a bit of carrot and red cabbage) works perfectly. Simply dump the bag in at the step where you would add the shredded cabbage. It may cook a minute or two faster than fresh-cut cabbage, so keep an eye on it.

6. What is the best kind of pan to use for this recipe?
A large (12-inch) cast-iron skillet is the gold standard because it holds and distributes heat exceptionally well, which is perfect for browning the beef. However, any large, deep non-stick skillet or a Dutch oven will also work beautifully. The key is to use something with enough surface area and high sides.

7. How can I make this recipe vegan or vegetarian?
This dish can easily be adapted. For a vegetarian version, substitute the ground beef with 16 ounces of chopped cremini mushrooms, a cup of dry lentils (cooked separately), or a plant-based ground “meat” product. You will also need to use vegetable broth instead of beef broth. The flavors will be just as delicious.

8. My family isn’t a huge fan of cabbage. Are there any good substitutes?
While cabbage is the star, you can substitute it with other hearty greens. Roughly chopped kale (like Lacinato or curly kale) would be a great option, though it may need a few extra minutes to become tender. You could also use thinly sliced Brussels sprouts or even a bag of broccoli slaw for a different texture and flavor.

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