This cheesy ground beef and cabbage skillet combines seasoned ground beef, fresh vegetables, diced tomatoes with green chilies, and sharp cheddar in one pan, delivering a hearty, filling comfort meal in 20–25 minutes.
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Brown the ground beef in a skillet over med. high heat and drain off the grease. Add the onion, bell pepper, garlic, worcestershire and house seasoning. Combine well. Add the tomatoes and broth, stir and then add in the cabbage. Cover and reduce the heat to medium and cook until the cabbage is tender but not mushy, about 20-25 minutes. Uncover and stir in the cheese, cook until the cheese is melted. Serve over rice if desired.
Store covered in the refrigerator up to 3 days. Reheat on the stovetop over medium heat; add a splash of broth if dry.
Yes. Prepare through the cabbage-cooking step, cool, and refrigerate up to 2 days. Reheat on the stovetop over medium heat, then stir in the cheese at the end.
Mild cheddar, Monterey Jack, or a Mexican blend cheese work well. Adjust to your preferred sharpness and melt quality.
Cook for 20–25 minutes covered until the cabbage is tender but not mushy. It should still have slight texture, not be falling apart.
Yes. Mix equal parts garlic powder, onion powder, and black pepper, or use a store-bought equivalent like all-purpose seasoning blend.
Yes. Double all ingredients and use a larger skillet or Dutch oven. The cabbage may take an extra 5–10 minutes to soften.
