Ground Beef and Cabbage is a one-pot skillet dinner that comes together in under 30 minutes with simple pantry ingredients. It's naturally gluten-free and dairy-free, making it an easy, budget-friendly weeknight meal.
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Start with beef - in a medium or large skillet heat up a little bit of oil over medium heat. When the skillet is warm, add ground beef, salt, and pepper to taste and cook until golden brown. Set aside.
In the same skillet add onion and cook until translucent. Follow with grated carrot and cook until the carrot becomes soft.
Add tomato sauce/paste and veggie stock or a bouillon cube mixed in water and give it a good stir. Let the carrots and onions simmer for 2-3 minutes.
Follow with cabbage, add salt, pepper, and paprika. Stir well to combine all the ingredients and let simmer under a closed lid (stirring occasionally) until cabbage becomes soft.
Return the cooked beef, stir, garnish with fresh herbs like parsley or chives and serve while hot.
Enjoy!
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet over medium heat, adding water if needed. Freezes well for up to 3 months.
Yes. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed.
Cook under a closed lid, stirring occasionally, until the cabbage becomes soft and tender, typically 8–10 minutes depending on how finely you chop it.
Ground turkey or ground lamb work well. You can also use crumbled tofu or lentils for a vegetarian version, reducing cooking time slightly.
Yes. Use 2 tbsp tomato paste instead of 3 tbsp sauce, as paste is more concentrated.
Yes. Cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
