Cabbage and ground beef come together in a cozy, hands-on skillet meal that brightens weeknights without demanding a lot of fuss. This recipe turns humble staples into a saucy, savory one-pan dinner that feeds a family or makes filling leftovers. If you enjoy straightforward skillet dinners with plenty of flavor, try a similar comfort recipe like cheesy ground beef and potatoes for another easy option to rotate through your week.

Why you’ll love this dish

This skillet recipe is fast, budget friendly, and forgiving, which makes it perfect for busy weeknights or low-effort meal prep. Ground beef browns quickly and gives the cabbage a deeply savory base, while canned tomatoes and beef broth build a sauce that keeps everything moist. The soy sauce adds umami without a long ingredient list, so you get big flavor from pantry staples. It also scales easily, reheats well, and is kid friendly when you keep the spices mild.

Step-by-step overview

• Brown the ground beef until no pink remains.
• Sauté chopped onion and minced garlic with the meat.
• Add shredded cabbage, diced tomatoes, broth, and soy sauce.
• Stir in paprika, thyme, oregano, salt, and pepper.
• Cover and simmer until the cabbage is tender and flavors meld.

What you’ll need

• 1 pound (450 grams) ground beef
• 1 small head cabbage, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, with juices
• 1 cup beef broth
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped, for garnish, optional

Notes: Use a medium to large head of cabbage if you prefer more vegetable bulk. If you need a lower-sodium version, use low-sodium beef broth and reduced-sodium soy sauce, then adjust salt at the end.

Step-by-step instructions

1. Heat a large skillet over medium heat and add the ground beef.
2. Break the meat apart with a spatula and cook until there is no pink left.
3. Tilt the pan and spoon out excess fat, or carefully blot with a paper towel.
4. Push the beef to one side, add the olive oil if the pan is dry, then add the chopped onion.
5. Sauté until the onion becomes translucent, then add the minced garlic and cook for another 30 seconds to release aroma.
6. Stir in the chopped cabbage, then pour in the diced tomatoes with their juices.
7. Add the beef broth and soy sauce, followed by paprika, thyme, oregano, salt, and pepper.
8. Bring the mixture to a gentle simmer, reduce heat to low, and cover with a tight-fitting lid.
9. Let simmer for 20 to 25 minutes, stirring once or twice, until the cabbage is tender and some liquid has reduced.
10. Taste and adjust seasoning, then remove from heat and sprinkle with chopped parsley if using. Serve straight from the skillet while hot.

Best ways to enjoy it

Serve this skillet as the main course with simple sides that soak up the sauce. Spoon it over steamed rice for a classic, filling plate, or serve alongside mashed potatoes for a homestyle meal. For a lighter option, pile it on top of buttered egg noodles or tuck it into warmed flatbreads for an easy hand-held dinner. If you want to turn it into a cheesy, baked casserole one night, try pairing flavors from a recipe like cheesy ground beef and rice casserole to stretch the dish for a crowd.

Storage and reheating tips

Cool the skillet completely before storing to keep food safety on track. Refrigerate leftovers in an airtight container for up to 3 to 4 days. To reheat, warm gently on the stovetop over medium-low until steaming, or microwave in covered, microwave-safe containers in 30 to 60 second bursts, stirring between intervals. If freezing, portion into freezer-safe containers and keep for up to 3 months, then thaw in the refrigerator overnight before reheating. Reheat until the internal temperature reaches 165 degrees Fahrenheit, to ensure it is safe to eat.

Helpful cooking tips

• Slice the cabbage into medium-thin ribbons so it softens within the 20 to 25 minute simmer.
• Use leaner ground beef if you want less splatter and a cleaner pan, or drain excess fat after browning if needed.
• If the skillet looks dry while simmering, add a splash of broth and continue cooking.
• Taste for salt after adding soy sauce, because soy sauce contributes sodium.
• For a quicker version, shred the cabbage by food processor to cut hands-on time.
• Let leftovers sit a day in the fridge to deepen the flavors, then reheat; the dish often tastes even better the next day.

Creative twists

• Add diced carrots or bell pepper with the onions for extra color and crunch.
• Stir in a handful of chopped fresh herbs, such as dill or cilantro, right before serving for brightness.
• Swap ground beef for ground turkey or beef sausage if you prefer a lighter or different flavor profile.
• For a smoky note, add 1/2 teaspoon smoked paprika in place of regular paprika.
• Make it "stretched" and hearty by stirring in cooked rice or small pasta shapes during the last few minutes of simmering.
• Top with a spoonful of plain yogurt or sour cream at the table to balance the savory sauce.

Common questions

How long does this recipe take from start to finish?

Plan for about 35 to 40 minutes total, including 10 to 15 minutes of prep and 20 to 25 minutes of simmering until the cabbage is tender.

Can I use frozen cabbage or pre-shredded cabbage?

Yes, frozen or pre-shredded cabbage will work and can save time. If using frozen cabbage, thaw and squeeze out excess water, then proceed with the recipe; it may need a slightly shorter simmer.

Is this dish gluten free?

The recipe is gluten free if you use a gluten-free soy sauce or tamari. Regular soy sauce contains wheat, so swap to a certified gluten-free alternative if needed.

Can I make this in advance and reheat for meal prep?

Absolutely. This recipe reheats well and often tastes better the next day. Store in single-portion containers for easy lunches or family dinners through the week.

Closing
Give this cabbage and ground beef skillet a try when you want a low-fuss, satisfying dinner with big flavor. Tweak the spices to match your family preferences and enjoy the way simple ingredients can deliver a warming meal. Share how you customize it so others can pick up ideas for their next skillet dinner.

Cabbage and Ground Beef Skillet

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A cozy, hands-on skillet meal featuring ground beef and cabbage, creating a savory one-pan dinner that’s budget-friendly and perfect for busy weeknights.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 1 pound (450 grams) ground beef
• 1 small head cabbage, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, with juices
• 1 cup beef broth
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped, for garnish, optional

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Instructions

1. Heat a large skillet over medium heat and add the ground beef.
2. Break the meat apart with a spatula and cook until there is no pink left.
3. Tilt the pan and spoon out excess fat, or carefully blot with a paper towel.
4. Push the beef to one side, add the olive oil if the pan is dry, then add the chopped onion.
5. Sauté until the onion becomes translucent, then add the minced garlic and cook for another 30 seconds to release aroma.
6. Stir in the chopped cabbage, then pour in the diced tomatoes with their juices.
7. Add the beef broth and soy sauce, followed by paprika, thyme, oregano, salt, and pepper.
8. Bring the mixture to a gentle simmer, reduce heat to low, and cover with a tight-fitting lid.
9. Let simmer for 20 to 25 minutes, stirring once or twice, until the cabbage is tender and some liquid has reduced.
10. Taste and adjust seasoning, then remove from heat and sprinkle with chopped parsley if using. Serve straight from the skillet while hot.

Notes

Use a medium to large head of cabbage for more bulk. For a lower-sodium version, use low-sodium beef broth and reduced-sodium soy sauce, then adjust salt at the end.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 80mg