Here is my favorite ground beef and cabbage skillet recipe, with seasoned beef, tender cabbage, and a savory tomato sauce with garlic, spices, and a splash of balsamic vinegar.
This skillet dinner has become our go-to weeknight meal when we need something quick and hearty. I love that it all comes together in one pan, which means less cleanup after dinner. Plus, it’s a great way to get my kids to eat their vegetables without any complaints.
Why You’ll Love This Ground Beef and Cabbage Skillet
- Ready in under 30 minutes – This one-pan dinner comes together fast, making it perfect for busy weeknights when you need something quick and satisfying.
- Budget-friendly ingredients – Ground beef and cabbage are affordable staples that stretch your dollar while still delivering a filling meal.
- One-pan cleanup – Everything cooks in a single skillet, which means less time scrubbing dishes and more time relaxing after dinner.
- Low-carb and healthy – Packed with vegetables and protein, this skillet is naturally low in carbs and fits well into keto or low-carb eating plans.
- Simple pantry ingredients – You probably already have most of these ingredients in your kitchen, so no special shopping trip required.
What Kind of Ground Beef Should I Use?
For this skillet recipe, you’ll want to use ground beef with a fat content that balances flavor and grease. I typically go with 85/15 ground beef, which gives you enough fat for good flavor without leaving your skillet swimming in grease. If you prefer leaner meat, 90/10 will work just fine, though you might want to add a touch more olive oil to keep things from drying out. On the flip side, if you use 80/20, just be sure to drain off some of the excess fat after browning so your dish doesn’t end up too oily. Whatever you choose, make sure your beef is at room temperature before cooking – it’ll brown more evenly and cook faster.
Options for Substitutions
This skillet recipe is really forgiving and works well with several substitutions:
- Ground beef: You can easily swap ground beef for ground turkey, chicken, or pork. If using leaner meats like turkey or chicken, you might want to add an extra tablespoon of olive oil since they don’t release as much fat during cooking.
- Cabbage: Green cabbage is what I used here, but savoy cabbage or Napa cabbage work great too. You can also try a mix of cabbage and shredded Brussels sprouts for a different texture.
- Tomato sauce: No tomato sauce on hand? Use a 14-ounce can of diced tomatoes (drained) or crushed tomatoes instead. The texture will be slightly different but still tasty.
- Beef broth: Chicken broth or vegetable broth work just fine here. You could even use water in a pinch, though the flavor won’t be quite as rich.
- Balsamic vinegar: Red wine vinegar or apple cider vinegar can step in for balsamic. Start with 2 teaspoons and add more to taste, as they’re a bit sharper.
- Italian seasoning: If you don’t have Italian seasoning, mix together equal parts dried basil, oregano, and thyme. Or just use whatever dried herbs you have in your pantry.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this skillet is overcooking the cabbage, which turns it mushy and unappetizing – aim for tender-crisp by cooking it just until it starts to soften, around 7-8 minutes instead of the full 10.
Draining the ground beef properly after browning is important to prevent a greasy final dish, so take a moment to remove excess fat before setting it aside.
Another common error is adding the beef back too early, which can make it tough and dry – wait until the cabbage is nearly done before returning it to the pan so it just reheats without overcooking.
For better flavor, don’t skip seasoning at each step, and make sure to taste at the end since the saltiness of your beef broth and tomato sauce can vary quite a bit between brands.
What to Serve With Ground Beef and Cabbage Skillet?
This ground beef and cabbage skillet is hearty enough to eat on its own, but I love serving it over a bed of fluffy white rice or mashed potatoes to soak up all that tasty tomato sauce. If you want to keep things low-carb, cauliflower rice works great too and keeps the meal feeling light. A simple side salad with a tangy vinaigrette helps balance out the richness of the beef, or you could serve some crusty bread on the side for dipping. For extra comfort, try spooning it over egg noodles or serving it alongside some buttered corn for a complete dinner.
Storage Instructions
Store: This ground beef and cabbage skillet keeps really well in the fridge. Just let it cool down, then transfer it to an airtight container where it’ll stay fresh for up to 4 days. It’s one of those dishes that actually tastes even better the next day once all the flavors have had time to hang out together.
Freeze: You can definitely freeze this for later meals. Once it’s cooled to room temperature, portion it out into freezer-safe containers or bags and it’ll keep for up to 3 months. I like to freeze it in individual servings so I can just grab one when I need a quick lunch.
Reheat: Warm it up in a skillet over medium heat with a splash of beef broth or water to keep it from drying out. You can also microwave it, but I’d suggest covering it and stirring halfway through. Either way, heat it until it’s warmed all the way through.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1350-1500
- Protein: 60-70 g
- Fat: 85-95 g
- Carbohydrates: 50-60 g
Ingredients
For the beef:
- 1 tbsp olive oil
- 1 lb ground beef (85/15 is a good choice for flavor and texture)
- salt
- black pepper
For the skillet:
- 1.5 tbsp olive oil
- 1 cup onion (diced into 1/2-inch pieces)
- 3 garlic cloves (minced for best flavor)
- 1/2 head cabbage (about 6 cups, roughly chopped)
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 1 tsp Italian seasoning (I like McCormick brand for this)
- salt
- black pepper
- 8 oz tomato sauce
- 1/2 cup beef broth
- 1 tbsp balsamic vinegar (reduces to a nice glaze with the sauce)
- 1 tbsp Worcestershire sauce
- 1 bay leaf
Step 1: Brown the Ground Beef and Build the Base
- 1 tbsp olive oil
- 1 lb ground beef
- salt
- black pepper
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Add the ground beef and cook, breaking it apart with a spoon or spatula as it cooks, until it’s browned and no longer pink, about 5-7 minutes.
Season generously with salt and pepper, then transfer the cooked beef to a clean plate, leaving as much flavorful fat in the pan as possible—this fat will help build flavor for the aromatics.
Step 2: Sauté Aromatics and Bloom Spices
- 1.5 tbsp olive oil
- 1 cup onion
- 3 garlic cloves
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 1 tsp Italian seasoning
Add the remaining 1.5 tablespoons of olive oil to the pan with the beef fat, then add the diced onion and cook for about 2 minutes, stirring occasionally, until it begins to soften and turn translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Now add the paprika, red pepper flakes, and Italian seasoning, stirring constantly for about 30 seconds—this blooming technique releases the oils in the spices and deepens their flavor significantly.
Step 3: Add Cabbage and Develop Flavor
- 1/2 head cabbage
- salt
- black pepper
Add the roughly chopped cabbage to the pan, stirring to combine with the aromatic and spice mixture.
Season with salt and pepper, then cook for 7-10 minutes, stirring occasionally, until the cabbage begins to soften and slightly caramelize at the edges.
I find that letting the cabbage sit undisturbed for a minute or two before stirring helps develop a bit of color and depth, which adds another layer of flavor to the finished dish.
Step 4: Bring Everything Together and Simmer
- cooked ground beef from Step 1
- 8 oz tomato sauce
- 1/2 cup beef broth
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 bay leaf
Return the cooked ground beef from Step 1 to the skillet, then add the tomato sauce, beef broth, balsamic vinegar, Worcestershire sauce, and bay leaf.
Stir well to combine everything evenly, then reduce the heat to medium and simmer for 3-4 minutes, allowing the flavors to meld together.
The balsamic vinegar and Worcestershire sauce will reduce slightly with the sauce, creating a subtle glaze and adding savory depth.
Step 5: Taste and Adjust Seasoning
Taste the skillet and season with additional salt and pepper as needed—I tend to add salt in small pinches and taste between additions since the beef broth and Worcestershire sauce already contribute saltiness.
Remove the bay leaf before serving.
The dish is ready to serve immediately as a standalone bowl or over rice, mashed potatoes, or egg noodles.
Tasty Ground Beef and Cabbage Skillet
Ingredients
For the beef::
- 1 tbsp olive oil
- 1 lb ground beef (85/15 is a good choice for flavor and texture)
- salt
- black pepper
For the skillet::
- 1.5 tbsp olive oil
- 1 cup onion (diced into 1/2-inch pieces)
- 3 garlic cloves (minced for best flavor)
- 1/2 head cabbage (about 6 cups, roughly chopped)
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 1 tsp Italian seasoning (I like McCormick brand for this)
- salt
- black pepper
- 8 oz tomato sauce
- 1/2 cup beef broth
- 1 tbsp balsamic vinegar (reduces to a nice glaze with the sauce)
- 1 tbsp Worcestershire sauce
- 1 bay leaf
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with a spoon or spatula as it cooks, until it's browned and no longer pink, about 5-7 minutes. Season generously with salt and pepper, then transfer the cooked beef to a clean plate, leaving as much flavorful fat in the pan as possible—this fat will help build flavor for the aromatics.
- Add the remaining 1.5 tablespoons of olive oil to the pan with the beef fat, then add the diced onion and cook for about 2 minutes, stirring occasionally, until it begins to soften and turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Now add the paprika, red pepper flakes, and Italian seasoning, stirring constantly for about 30 seconds—this blooming technique releases the oils in the spices and deepens their flavor significantly.
- Add the roughly chopped cabbage to the pan, stirring to combine with the aromatic and spice mixture. Season with salt and pepper, then cook for 7-10 minutes, stirring occasionally, until the cabbage begins to soften and slightly caramelize at the edges. I find that letting the cabbage sit undisturbed for a minute or two before stirring helps develop a bit of color and depth, which adds another layer of flavor to the finished dish.
- Return the cooked ground beef from Step 1 to the skillet, then add the tomato sauce, beef broth, balsamic vinegar, Worcestershire sauce, and bay leaf. Stir well to combine everything evenly, then reduce the heat to medium and simmer for 3-4 minutes, allowing the flavors to meld together. The balsamic vinegar and Worcestershire sauce will reduce slightly with the sauce, creating a subtle glaze and adding savory depth.
- Taste the skillet and season with additional salt and pepper as needed—I tend to add salt in small pinches and taste between additions since the beef broth and Worcestershire sauce already contribute saltiness. Remove the bay leaf before serving. The dish is ready to serve immediately as a standalone bowl or over rice, mashed potatoes, or egg noodles.
