This One-Pan Ground Beef and Cabbage Skillet is a cozy, budget-friendly meal that comes together with simple ingredients and big, comforting flavor. Tender cabbage, savory ground beef, onions, garlic, and tomatoes simmer together in a single skillet, finished with a touch of soy sauce and paprika. Add melty cheese on top if you like, and garnish with fresh parsley for a hearty, low-fuss dinner any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 small head of cabbage, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon soy sauce (low-sodium if preferred)
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese (optional, cheddar or mozzarella work well)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2–3 minutes, until the onion is softened and translucent.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5–7 minutes, or until browned and cooked through. Drain excess fat if needed.
- Stir in the chopped cabbage, diced tomatoes with their juices, soy sauce, paprika, salt, and black pepper. Mix well so the cabbage is evenly coated and everything is combined.
- Cover the skillet and cook for 10–15 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded. Adjust the heat as needed to maintain a gentle simmer.
- If using, sprinkle the shredded cheese evenly over the top. Cover again and cook for 2–3 minutes, or until the cheese is melted and bubbly.
- Remove from heat. Garnish with chopped fresh parsley, if desired, and taste to adjust seasoning before serving.
Variation
- Italian-style: Swap soy sauce and paprika for 1 teaspoon Italian seasoning and a pinch of red pepper flakes. Top with mozzarella or Parmesan and fresh basil instead of parsley.
- Low-carb/keto: Skip the tomatoes or use a smaller can, and add extra cabbage or some sliced mushrooms to keep carbs lower while still feeling hearty.
- Rice or noodle bowl: Serve the beef and cabbage mixture over steamed rice, cauliflower rice, or buttered egg noodles to stretch the meal and change up the texture.
Cooking Notes
- Slice the cabbage into thin shreds or bite-sized pieces so it softens evenly and cooks within the suggested time.
- If your skillet is very full after adding the cabbage, let it cook for a few minutes uncovered at first, stirring carefully as it wilts down.
- For deeper flavor, lightly brown the cabbage by sautéing it for a few minutes before adding the tomatoes and seasonings.
Serving Suggestions
- Serve in bowls with a side of crusty bread or dinner rolls to soak up the flavorful juices.
- Pair with a simple green salad dressed with lemon or vinegar to cut through the richness of the beef.
- Top each serving with a dollop of sour cream or Greek yogurt and a squeeze of hot sauce for extra creaminess and kick.
Tips
- Prep the cabbage ahead of time and store it in the fridge so this skillet meal comes together even faster on busy nights.
- Use lean ground beef (85–90%) to reduce excess fat, or drain the pan well after browning if using a higher-fat blend.
- Taste at the end and tweak: add a splash of soy sauce for more umami, a pinch of paprika or pepper for heat, or a squeeze of lemon for brightness.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 20 g
- Sodium: 820 mg
Frequently Asked Questions
- Can I make this recipe ahead of time?
Yes. This skillet meal reheats well. Store in an airtight container in the refrigerator for up to 3–4 days and reheat gently on the stovetop or in the microwave. - Can I freeze Ground Beef and Cabbage Skillet?
Yes, it can be frozen for up to 2–3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge and reheat on the stove, adding a splash of water if needed. - What kind of cabbage works best?
Green cabbage is classic, but you can also use savoy cabbage. Red cabbage works in a pinch but will change the color of the dish. - How can I make this recipe gluten-free?
Use a certified gluten-free soy sauce or tamari and double-check that your canned tomatoes and seasonings are gluten-free.
Conclusion
This Ground Beef and Cabbage Skillet is a true one-pan wonder: simple ingredients, quick prep, and big comfort in every bite. Savory beef, tender cabbage, and tomatoes simmer together for a hearty, budget-friendly meal that’s easy to customize with cheese or fresh herbs. Perfect for busy weeknights or meal prep, it delivers cozy flavor with minimal effort and cleanup.
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Ground Beef and Cabbage Skillet Meal
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Omnivore, Gluten-Optional (use gluten-free soy sauce if needed)
Description
This One-Pan Ground Beef and Cabbage Skillet is a cozy, budget-friendly meal that comes together with simple ingredients and big, comforting flavor. Tender cabbage, savory ground beef, onions, garlic, and tomatoes simmer together in a single skillet, finished with a touch of soy sauce and paprika. Add melty cheese on top if you like, and garnish with fresh parsley for a hearty, low-fuss dinner any night of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 small head of cabbage, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon soy sauce (low-sodium if preferred)
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese (optional, cheddar or mozzarella work well)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2–3 minutes, until the onion is softened and translucent.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5–7 minutes, or until browned and cooked through. Drain excess fat if needed.
- Stir in the chopped cabbage, diced tomatoes with their juices, soy sauce, paprika, salt, and black pepper. Mix well so the cabbage is evenly coated and everything is combined.
- Cover the skillet and cook for 10–15 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded. Adjust the heat as needed to maintain a gentle simmer.
- If using, sprinkle the shredded cheese evenly over the top. Cover again and cook for 2–3 minutes, or until the cheese is melted and bubbly.
- Remove from heat. Garnish with chopped fresh parsley, if desired, and taste to adjust seasoning before serving.
Notes
- Use a small to medium head of cabbage—about 1 1/2 to 2 pounds—so it fits comfortably in the skillet.
- The dish thickens as it stands; if you prefer it saucier, add a splash of broth or water while it cooks.
- Adjust salt based on your soy sauce and tomatoes, as both can add extra sodium.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, One-Pan
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: ground beef and cabbage skillet, one pan beef and cabbage, easy cabbage dinner, low carb skillet meal, weeknight skillet recipe