Ground Beef and Cabbage (25-Minute)

Name: Ground Beef and Cabbage (25-Minute)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef; ¾ teaspoon kosher salt, divided; 1 small yellow onion, small diced; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon Italian seasoning; 1 tablespoon tomato paste; 1 (15-ounce) can diced tomatoes, undrained; ½ cup low‑sodium beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon balsamic vinegar; ½ head green cabbage, core removed and chopped into bite‑sized pieces (about 5-6 cups); ½ teaspoon freshly ground black pepper

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This ground beef and cabbage skillet combines lean ground beef with fresh cabbage and a light tomato sauce, coming together in just 25 minutes. It's a straightforward, budget-friendly weeknight meal that's hearty without being heavy.

🌍American 🏷️Ground beef cabbage

Total

25 min

Servings

4

Recipe Source

View original recipe

From Realfoodwholelife

14 Ingredients

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Instructions

1
Cook the Meat: Heat the olive oil in a large skillet over medium heat. Add the ground beef and ½ teaspoon of the salt. Cook, breaking it up with a spoon, until browned and no longer pink, about 5 minutes.
2
Add the onion and the remaining ¼ teaspoon of salt. Sauté for 3-4 minutes, until the onion softens. Stir in the garlic, smoked paprika, Italian seasoning, and tomato paste. Cook for another 30 seconds until fragrant.
3
Add the Liquids & Cabbage: Add the diced tomatoes, beef broth, Worcestershire sauce, and balsamic vinegar. Stir to combine.
4
Add the chopped cabbage. Season with black pepper. Push the cabbage down so it’s mostly submerged in the sauce.
5
Simmer Until Tender: Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 8-12 minutes, stirring occasionally, until the cabbage is tender but still has some structure and the sauce has slightly thickened. Taste and adjust seasoning with more salt or pepper if needed.
6
Optional Topping: Chopped fresh parsley, sour cream (highly recommended!), or hot sauce.

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Tips & Notes

Pro tips

Break up the ground beef into small pieces while cooking to ensure even browning and a better texture throughout the dish.
Don't skip the tomato paste and spices (smoked paprika and Italian seasoning) added in step 2—they build depth of flavor in just 30 seconds.
Push the cabbage down into the sauce before simmering so it cooks evenly and absorbs the flavors.
Sour cream stirred in at the end mellows the acidity of the tomatoes and adds richness, even though it's optional.

Substitutions

Beef broth → chicken broth or vegetable broth (flavor will be slightly lighter)
Balsamic vinegar → red wine vinegar or apple cider vinegar (1:1 ratio)
Smoked paprika → regular paprika or ¼ teaspoon smoked salt (less smoky depth)
Green cabbage → red cabbage (adds 1-2 minutes to cooking time, turns sauce purple)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days; reheat on the stovetop over medium heat until warmed through.

Common Questions

Can I use ground turkey or pork instead of beef?

Yes. Ground turkey or pork work well as direct 1:1 swaps. Cook times remain the same, though ground turkey may cook slightly faster.

How do I know when the cabbage is done?

The cabbage should be tender but still hold its shape after 8-12 minutes of simmering. It will continue to soften slightly after you remove from heat.

Can I make this ahead?

Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.