Filthy Cabbage with Ground Beef

Name: Filthy Cabbage with Ground Beef
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 lb bacon, chopped; 3 lbs ground beef; 3 tbsp tomato paste; 1 large yellow onion, chopped; 3 mixed bell peppers, chopped; 4 tbsp all-purpose flour; 3 tbsp salt-free Creole seasoning; 1 tbsp smoked paprika; 1.5 tsp pink salt; 3 cups beef broth; 1 tbsp Worcestershire sauce; 6 cloves garlic, minced; 1 jalapeno, minced; 1 large head green cabbage, roughly chopped; 1/4 cup fresh parsley, chopped; Cooked jasmine rice, for serving

Filthy Cabbage with Ground Beef is a savory one-pan skillet combining ground beef, crispy bacon, and tender cabbage in a rich broth-based sauce. Its standout trait is the combination of smoky paprika and Creole seasoning that transforms simple ingredients into a deeply flavorful, comforting weeknight dinner.

🌍American 🏷️Filthy cabbage 🏷️Cabbage skillet 🏷️Ground beef 🏷️Bacon One-pan meal

🏷️

🏷️Comfort food

-0:00

bigyellowguyonTikTok

Total

55 min

Servings

8

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by bigyellowguy

-0:00

bigyellowguyonTikTok

Ingredients

1/2 lb bacon, chopped
3 lbs ground beef
3 tbsp tomato paste
1 large yellow onion, chopped
3 mixed bell peppers, chopped
4 tbsp all-purpose flour
3 tbsp salt-free Creole seasoning
1 tbsp smoked paprika
1.5 tsp pink salt
3 cups beef broth
1 tbsp Worcestershire sauce
6 cloves garlic, minced
1 jalapeno, minced
1 large head green cabbage, roughly chopped
1/4 cup fresh parsley, choppedoptional
Cooked jasmine rice, for servingoptional

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Instructions

1
In a large skillet over medium-high heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
2
Add the ground beef to the skillet. Press it down to form a large patty and cook until a hard crust forms on the bottom. Flip and break up the meat, cooking until browned.
3
Push the beef to the sides of the pan, add the tomato paste to the center, and let it cook for about a minute to deepen the flavor. Then, stir it into the ground beef.
4
Add the chopped onion and bell peppers to the skillet. Sauté for about 3 minutes until they begin to soften.
5
Sprinkle the flour, Creole seasoning, smoked paprika, and pink salt over the mixture. Stir well to combine and cook for one minute.
6
Pour in the beef broth and Worcestershire sauce. Add the minced garlic and jalapeno, then stir everything together.
7
Bring the mixture to a simmer.
8
Add the chopped cabbage to the skillet. It will seem like a lot, but it will cook down. Stir to coat the cabbage in the sauce.
9
Continue to cook, stirring occasionally, until the cabbage is wilted and tender to your liking.
10
Stir in the fresh parsley and top with the reserved crispy bacon.
11
Serve hot, optionally over a bed of fluffy jasmine rice.

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Tips & Notes

Pro tips

Brown the bacon first and set aside, then use 2–3 tablespoons of the rendered bacon fat to sear the ground beef. This builds deep flavor and saves you from adding oil.
Bloom the tomato paste in the fat for 1–2 minutes before adding the onions and peppers—this intensifies its umami and prevents it from tasting tinny.
Add the beef broth gradually after the flour is incorporated. Whisk constantly to avoid lumps and ensure a smooth, silky sauce.
Don't rush the simmer. Let the cabbage cook low and slow for 15–20 minutes so it absorbs the savory broth and becomes truly tender rather than crunchy.

Substitutions

Tomato paste → tomato sauce (use 1/4 cup, reduce broth to 2.5 cups to maintain consistency)
Creole seasoning → equal parts paprika, garlic powder, onion powder, cayenne, and oregano (adjust cayenne to taste)
Beef broth → chicken broth (flavor will be milder but dish remains good)
Jasmine rice → cauliflower rice (for lower-carb option; reduce cooking time by 5 minutes)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat with a splash of broth; do not microwave, as it can dry out the meat.

Common Questions

Can I make this dish ahead of time?

Yes. Cook the recipe fully, let cool, and refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if it's too thick.

What's the best way to chop cabbage for this recipe?

Cut the cabbage into rough 1- to 2-inch chunks rather than thin shreds. Larger pieces hold their shape better during the simmering process and provide better texture.

Can I use a different type of ground meat?

Ground pork or a 50/50 beef-pork blend work well and will absorb the Creole and paprika flavors. Ground turkey will be leaner but may feel drier; add an extra tablespoon of broth if needed.

How do I know when the cabbage is done cooking?

The cabbage should be fork-tender but not mushy, usually 15–20 minutes after adding it to the pot. Pierce a piece with a fork; it should give with gentle pressure.