This comforting Ground Beef and Cabbage Skillet is a hearty one-pan meal packed with flavor. Tender cabbage and savory beef come together with simple spices for a satisfying dinner. It’s a versatile, family-friendly dish ready in under 30 minutes.
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Why You’ll Love This Ground Beef and Cabbage Skillet
- One-pan wonder: Everything cooks together for easy cleanup.
- Satisfying texture: Tender cabbage with a slight bite and hearty beef.
- Incredibly adaptable: Easily add other veggies or adjust spices.
- Quick & easy: Ready in under 30 minutes for busy nights.
Ingredients & Tools
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 small head green cabbage, thinly sliced (about 6–7 cups)
- 1 tablespoon tomato paste
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large skillet (12-inch works great), wooden spoon or spatula, sharp knife, cutting board.
Notes: Using lean ground beef helps prevent greasiness. Tomato paste adds depth, and smoked paprika provides subtle smokiness.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 25 g |
| Fat: | 12 g |
| Carbs: | 18 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Slice the cabbage thinly and evenly. This ensures it cooks quickly and consistently. If the pieces are too thick, they might remain crunchy in the center while the edges become too soft.
- Don’t rush the onion and garlic. Sautéing them until fragrant and translucent builds a flavor foundation that carries through the entire dish. You’ll notice the difference in the final taste.
- Use a large enough skillet. A 12-inch skillet gives the cabbage enough room to wilt down without steaming. If your pan is too small, the ingredients will steam rather than sauté, which can affect texture.
- Lean ground beef is your friend here. Since we’re not draining excess fat, starting with a leaner beef helps keep the final dish from feeling overly greasy. If you use a higher fat content, you might want to drain some fat after browning.
- Have all your ingredients prepped before you start cooking. This is a fast-moving recipe, so having everything measured and ready to go makes the process smooth and stress-free.
How to Make Ground Beef and Cabbage Skillet
Step 1: Start by heating the olive oil in your large skillet over medium heat. Once the oil shimmers, add the diced onion. Sauté for about 3–4 minutes, until the onion becomes translucent and fragrant. You’ll notice it softening and releasing a sweet aroma. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning—the garlic should be golden and fragrant, not brown.
Step 2: Add the ground beef to the skillet, breaking it up with your wooden spoon. Cook for 5–7 minutes, until the beef is fully browned and no pink remains. Use the spoon to crumble the beef into small, even pieces as it cooks. The trick is to get a nice, even browning on the meat, which adds a deeper flavor to the final dish.
Step 3: Stir in the tomato paste, smoked paprika, dried thyme, and red pepper flakes (if using). Cook for about 1 minute, stirring to coat the beef evenly. You’ll see the tomato paste darken slightly and smell the spices blooming—this step really unlocks their full potential and infuses the beef with rich, savory notes.
Step 4: Now, add the thinly sliced cabbage to the skillet. It might seem like a lot at first, but don’t worry—it wilts down significantly. Toss everything together so the cabbage is coated in the beef and spice mixture. Cook for 8–10 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite. You’re looking for it to be soft and translucent, not mushy.
Step 5: Pour in the soy sauce and season with salt and black pepper to taste. Stir well to combine, and let everything cook for another 2–3 minutes. The soy sauce will add a savory, umami kick that ties all the flavors together. Give it a taste and adjust the seasoning if needed—sometimes a little extra black pepper really makes it pop.
Step 6: Remove the skillet from the heat. If you’re using fresh parsley, sprinkle it over the top for a burst of color and freshness. Serve immediately while it’s hot. The dish should be aromatic, with the cabbage tender and the beef perfectly seasoned. It’s ready to enjoy as is, or you can pair it with your favorite sides.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 3 days.
- Freezer: Not recommended—cabbage becomes watery upon thawing.
- Reviving: Reheat in skillet with a splash of water or broth to refresh.
Serving Suggestions
Complementary Dishes
- Fluffy white rice — The mild, starchy base soaks up the savory juices from the skillet, making every bite more satisfying.
- Buttered egg noodles — Their soft texture and rich flavor provide a comforting contrast to the hearty beef and cabbage.
- Crusty bread or dinner rolls — Perfect for scooping up every last bit of flavor from your plate, adding a delightful crunch.
Drinks
- A light red wine like Pinot Noir — Its fruity notes and mild tannins complement the savory, slightly sweet elements of the dish without overpowering them.
- Sparkling water with a squeeze of lemon — The effervescence and citrus cut through the richness, cleansing your palate between bites.
- Iced herbal tea — Something like mint or chamomile offers a refreshing, non-caffeinated option that pairs nicely with the meal’s simplicity.
Something Sweet
- Simple fruit salad — The natural sweetness and juiciness of fresh fruit provide a light, refreshing end to the meal.
- Vanilla ice cream — Its cool creaminess is a classic contrast to the warm, savory notes you’ve just enjoyed.
- Shortbread cookies — Their buttery, crumbly texture and subtle sweetness offer a simple yet satisfying finish.
Top Mistakes to Avoid
- Overcrowding the skillet. If you add too much cabbage at once, it will steam instead of sauté, resulting in a soggy texture rather than tender-crisp pieces. Work in batches if your skillet isn’t large enough.
- Underseasoning the dish. Cabbage can be quite mild, so it needs a good amount of seasoning to shine. Taste as you go and don’t be shy with salt, pepper, and the soy sauce.
- Skipping the step of cooking the tomato paste and spices. This quick cook-off deepens their flavor and ensures they’re evenly distributed. If you add them raw with the liquid, the final taste can be flat.
- Overcooking the cabbage. You want it tender but not mushy. Keep an eye on it during the last few minutes of cooking—it should still have a bit of structure when
Ground Beef And Cabbage Skillet
Make a delicious Ground Beef and Cabbage Skillet in under 30 minutes! This easy one-pan meal is perfect for busy nights. Get the simple recipe here!
Ingredients
For the Ingredients
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1 tablespoon olive oil
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1 medium yellow onion (diced)
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3 cloves garlic (minced)
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1 pound lean ground beef
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1 small head green cabbage (thinly sliced (about 6–7 cups))
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1 tablespoon tomato paste
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 teaspoon smoked paprika
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0.5 teaspoon dried thyme
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0.25 teaspoon red pepper flakes (optional, for heat)
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Salt and black pepper (to taste)
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Fresh parsley (for garnish (optional))
Instructions
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Start by heating the olive oil in your large skillet over medium heat. Once the oil shimmers, add the diced onion. Sauté for about 3–4 minutes, until the onion becomes translucent and fragrant. You’ll notice it softening and releasing a sweet aroma. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning—the garlic should be golden and fragrant, not brown.01
-
Add the ground beef to the skillet, breaking it up with your wooden spoon. Cook for 5–7 minutes, until the beef is fully browned and no pink remains. Use the spoon to crumble the beef into small, even pieces as it cooks. The trick is to get a nice, even browning on the meat, which adds a deeper flavor to the final dish.02
-
Stir in the tomato paste, smoked paprika, dried thyme, and red pepper flakes (if using). Cook for about 1 minute, stirring to coat the beef evenly. You’ll see the tomato paste darken slightly and smell the spices blooming—this step really unlocks their full potential and infuses the beef with rich, savory notes.03
-
Now, add the thinly sliced cabbage to the skillet. It might seem like a lot at first, but don’t worry—it wilts down significantly. Toss everything together so the cabbage is coated in the beef and spice mixture. Cook for 8–10 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite. You’re looking for it to be soft and translucent, not mushy.04
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Pour in the soy sauce and season with salt and black pepper to taste. Stir well to combine, and let everything cook for another 2–3 minutes. The soy sauce will add a savory, umami kick that ties all the flavors together. Give it a taste and adjust the seasoning if needed—sometimes a little extra black pepper really makes it pop.05
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Remove the skillet from the heat. If you’re using fresh parsley, sprinkle it over the top for a burst of color and freshness. Serve immediately while it’s hot. The dish should be aromatic, with the cabbage tender and the beef perfectly seasoned. It’s ready to enjoy as is, or you can pair it with your favorite sides.06
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