I toss together ground beef and cabbage in a single skillet, simmering it with tomatoes and seasonings until everything melds into a hearty, comforting dish. It’s easy, warming, and ideal for busy weeknights.

Cabbage and Ground Beef Skillet

Why You’ll Love This Recipe

I love how fast it comes together and how it turns pantry staples into a satisfying meal. The combination of juicy ground beef, tender cabbage, and savory tomatoes creates comforting flavors reminiscent of cabbage rolls—without the rolling—.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, diced
Garlic, minced
Cabbage, chopped
Canned diced tomatoes (with juice)
Tomato sauce or broth (optional)
Italian seasoning (or tomato sauce)
Salt and black pepper

Directions

I heat a little oil in a large skillet over medium heat and sauté onions until soft.
I add garlic and cook for 1 minute until fragrant.
I toss in ground beef, breaking it up and browning until no longer pink.
I stir in chopped cabbage, diced tomatoes with their juice, tomato sauce or broth, and Italian seasoning.
I bring it to a gentle simmer, cover, and cook for about 25–30 minutes or until cabbage is tender, stirring occasionally.
I taste, adjust salt and pepper, then serve warm.

Servings and timing

Servings: 4–6 servings, depending on portion size
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

Cheesy version: I stir in shredded cheddar or mozzarella at the end until melted.
Asian-inspired: I swap tomato sauce for soy or coconut aminos, add ginger and sesame oil, and top with scallions.
Keto or low-carb: I skip tomato sauce and add diced green peppers and onions instead, covering with cheese.
Spicy kick: I add red pepper flakes, hot paprika, or mix in taco seasoning.
Veggie boost: I toss in mushrooms, diced peppers, shredded carrots, or zucchini.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. I reheat on the stove over medium-low heat, adding a splash of broth or water if it’s too thick. It also freezes well—just thaw and warm gently.

FAQs

Can I use frozen cabbage?

I prefer fresh cabbage for texture, but frozen works—just thaw and drain it before adding to avoid excess moisture.

Do I need to brown the beef first?

Yes—it adds depth and flavor. If you skip browning, the dish tastes flatter.

Can I make this in a slow cooker?

Definitely. I brown the meat and onion, then transfer everything to a slow cooker. I cook on low for 4–6 hours or high for 2–3 hours.

Is it gluten-free?

Yes—just check that your canned tomatoes and any seasoning mixes don’t contain gluten.

What can I serve with it?

I enjoy it on its own or with rice, cauliflower rice, noodles, or a slice of crusty bread to soak up the juices.

Conclusion

I find this Cabbage and Ground Beef Skillet to be a dependable, cozy one-pan meal—easy to make, easy to customize, and beloved every time. It’s perfect for busy days and tastes even better the next day. I hope it warms your table just like it does mine!