Simple One-Pan Beef Cabbage Recipe | Easy Ground Beef & Cabbage Skillet Dinner
This Simple One-Pan Beef Cabbage recipe is a wholesome, fuss-free meal that’s perfect for busy nights. Ground beef is sautéed with onions, garlic, and spices, then simmered with tender cabbage until everything is perfectly cooked and flavorful. It’s a comforting, protein-rich dish that comes together in one pan with minimal cleanup. Serve it on its own, over rice, or with crusty bread for a satisfying, budget-friendly dinner that’s packed with nutrients and flavor.
Equipment
- Large skillet or sauté pan
- Cutting board and knife
- Wooden spoon or spatula
- Measuring spoons
Ingredients
- 1 lb ground beef (lean or grass-fed)
- ½ head green cabbage, shredded or chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, sliced
- 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
- 1 tbsp apple cider vinegar (optional but recommended)
- ¼ cup tomato sauce (optional)
- Fresh parsley for garnish (optional)
- Splash of broth or water, if needed
Instructions
- Prep ingredients: Chop onion, garlic, bell pepper, and cabbage. Open canned tomatoes or chop fresh ones.
- Brown beef: In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Sauté aromatics: Add onion and garlic to the beef. Cook for 2–3 minutes until fragrant. Add bell pepper and cook another 2 minutes.
- Add tomatoes and seasonings: Stir in tomatoes, paprika, oregano, chili flakes, salt, and pepper. Mix well.
- Add cabbage: Fold in cabbage. Cover and cook for 10–15 minutes, stirring every few minutes. Add broth or water if mixture gets dry.
- Finish and serve: Once cabbage is tender, stir in apple cider vinegar and tomato sauce if using. Garnish with parsley.
Notes
- Customization: Swap beef for ground turkey, lentils, or plant-based crumbles. Add mushrooms, carrots, or spinach for extra veggies.
- Storage: Keeps in the fridge for up to 4 days or freezer for 2 months.
- Flavor tip: Don’t skip the acid—vinegar or lemon juice brightens the dish and balances the richness.
- Avoid overcooking: Cabbage should be tender but not mushy. Stir regularly to prevent sticking.