Ground Beef & Cabbage Skillet Recipe

Introduction

If you need a reliable Ground Beef & Cabbage Skillet that works on a busy night, this version keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—just follow the signs and you will get a cozy, homey result.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Benefits of This Recipe

The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

• Fast, weeknight-friendly method.
• Pantry ingredients and clean flavors.
• Flexible swaps for protein, veg, and heat level.
• Scales for family or meal prep.
• Consistent results using visual cues.

Ingredients

• 1 pound ground beef (85/15 lean recommended)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 small head green cabbage, chopped (about 6 cups)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili flakes (optional, for heat)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup shredded cheddar or mozzarella cheese (optional, for topping)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess fat if needed.
3. Stir in diced onion and garlic, cooking until softened, about 2–3 minutes.
4. Add chopped cabbage, diced tomatoes (with juice), tomato paste, paprika, oregano, chili flakes, salt, and pepper. Stir well.
5. Reduce heat to medium, cover, and cook for 12–15 minutes, stirring occasionally, until cabbage is tender and flavors are well combined.
6. Taste and adjust seasoning as needed.
7. Optional: Sprinkle shredded cheese over the skillet, cover for 2 minutes to melt.
8. Garnish with fresh parsley and serve hot.

Tips for Success

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

• Soften aromatics until sweet before adding liquids.
• Avoid overcrowding to keep browning active.
• Finish with salt or acid for balance.

Variations

• Protein: chicken, turkey, tofu, beef, or mushrooms.
• Lighter: olive oil for butter, extra stock for body.
• Spicy: red pepper flakes, cayenne, or harissa.
• Gluten-free: GF pasta or serve over rice.
• Low-carb: zucchini noodles or cauliflower rice.

FAQs

Can I make this ahead of time?

Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.

How do I store leftovers?

Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.

Can I freeze this recipe?

Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.

What if my sauce is too thin or too thick?

Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.

Conclusion

This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

Recipe Card

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Best Ground Beef & Cabbage Skillet Recipe (Easy, Step-by-Step)

Make Ground Beef & Cabbage Skillet with pantry staples, clear cues, and flexible swaps.

Servings 4

Ingredients

• 1 pound ground beef 85/15 lean recommended
• 1 medium onion diced
• 3 cloves garlic minced
• 1 small head green cabbage chopped (about 6 cups)
• 1 can 14.5 oz diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili flakes optional, for heat
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1/4 cup shredded cheddar or mozzarella cheese optional, for topping
• Fresh parsley chopped (for garnish)

Instructions

• Heat olive oil in a large skillet over medium-high heat.
• Add ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess fat if needed.
• Stir in diced onion and garlic, cooking until softened, about 2–3 minutes.
• Add chopped cabbage, diced tomatoes (with juice), tomato paste, paprika, oregano, chili flakes, salt, and pepper. Stir well.
• Reduce heat to medium, cover, and cook for 12–15 minutes, stirring occasionally, until cabbage is tender and flavors are well combined.
• Taste and adjust seasoning as needed.
• Optional: Sprinkle shredded cheese over the skillet, cover for 2 minutes to melt.
• Garnish with fresh parsley and serve hot.

Notes & Serving Suggestions

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.