Tasty Beef Cabbage Skillet

This one-pan beef and cabbage mix has been my faithful standby for countless dinners when I want something tasty and filling without much hassle. The soft cabbage, flavorful ground beef, and thick tomato sauce work together to make a meal that even the fussiest eaters at my table can't resist.

I came up with this dish during an incredibly hectic week when I needed quick but substantial food. It's now turned into the most asked-for dinner in our house, mainly when it's cold outside and we want something warm and filling.

Ingredients

• Lean ground beef: 1 pound, adds richness and protein while staying fairly light. Try to grab 85/15 or 90/10 for good taste without too much fat.
• Onion: 1 medium, builds a tasty foundation for everything else. Yellow works great, but any color will do if you're in a rush.
• Cabbage: 1 small head — brings bulk, nutrients, and gets slightly sweet when cooked. Go for one that feels heavy and has fresh, crunchy leaves.
• Diced tomatoes with juice: 2 cans, creates the juicy sauce base. The fire-roasted kind adds extra yummy flavor if you can find it.
• Olive oil: 1 tablespoon, helps everything cook nicely and brings a mild fruity touch.
• Garlic powder: 1 teaspoon, gives the dish deep flavor. You can swap in fresh minced garlic for even better taste.
• Italian seasoning: 1 teaspoon, offers a mix of herbs without extra work. Look for ones with oregano, basil and thyme.
• Red pepper flakes: 1/2 teaspoon, brings gentle heat without burning your mouth. Add more or less depending on what you like.
• Salt and pepper: makes all other flavors pop. Always give it a taste before serving to get the amount just right.

Step-by-Step Instructions

Sauté the Onion:

Warm the olive oil in your biggest skillet over medium heat until it looks a bit shiny. Toss in your chopped onion, spreading it out flat in the pan. Let it cook for about 5 minutes, giving it a stir now and then until the pieces turn see-through and get soft. Don't let them turn brown yet, just let them sweat to release their sweet taste.

Brown the Ground Beef:

Put the ground beef in with your soft onions, breaking it into tiny bits with your spoon. Spread the meat all over the pan to get the best browning. Cook for about 5-7 minutes, still breaking up any big chunks until you can't see any pink spots. Let some pieces get extra brown for better flavor. Pour off extra fat if there's too much.

Season the Mixture:

Throw your garlic powder, Italian seasoning, red pepper flakes, salt, and pepper all over the meat mix. Stir everything well so all the meat gets covered in spices. Let it cook another 30 seconds to wake up those dried herbs and get their oils flowing before moving on.

Add Cabbage and Tomatoes:

Put your chopped cabbage in the pan, mixing it with the meat. Pour both cans of tomatoes with all their juice over everything. Mix it all up good, making sure the cabbage is spread throughout the whole pan. The tomato juice helps steam and cook the cabbage.

Simmer:

Let the mix start to bubble around the edges. Then turn the heat down low right away and put a tight lid on it. Let everything simmer quietly for 25 minutes, but stir it every 5-7 minutes so nothing sticks to the bottom. The cabbage should change from bright and crunchy to soft and slightly clear.

Adjust Seasoning and Serve:

Take the pan off the heat and remove the lid. Try a bit of cabbage to see if it's soft enough. It should be tender but still have a little bite to it. Give the whole dish a taste and add more salt and pepper if needed to make the flavors sing. Serve it up hot in bowls that can hold some of the tasty liquid with each scoop.

Pin it

What I love most about this dish is how the cabbage changes as it cooks. Many folks think they hate cabbage until they try it this way—it gets sweet, tender, and soaks up all the yummy flavors from the beef and tomatoes. My husband always asks me to make extra so he can take it for lunch all week.

Storage and Meal Prep

This beef and cabbage mix works great for weekly meal prep. After it cools down completely, split it into separate containers and keep in the fridge up to 4 days. The taste actually gets better with time, making the second and third day even tastier than when you first made it. To warm it up, put it in the microwave for 1-2 minutes on medium or heat slowly in a covered pan with a tiny splash of water to keep it moist. You can freeze it for up to 3 months, but the cabbage gets a bit different texture when thawed, so I think it's best eaten fresh or from the fridge.

Simple Variations

What makes this dish so great is how easy it is to change up. Want something hotter? Throw in a chopped jalapeño or chipotle with the onions. For a taste of the Mediterranean, mix in 1/2 cup of sliced olives and sprinkle some feta cheese on top before eating. You can make it a full meal by adding a cup of cooked rice or pasta during the final 5 minutes. If you want more veggies, just toss in some shredded carrots, chopped bell peppers, or zucchini chunks—they'll blend right in without changing anything else.

Serving Suggestions

While this hearty dish stands on its own, it goes really well with simple sides. A chunk of crusty bread or warm cornbread is perfect for soaking up the tasty juice. For a lighter dinner, serve it over cauliflower rice or with a basic green salad dressed in vinaigrette. My family loves topping it with a spoonful of sour cream and fresh herbs like parsley or cilantro. When friends come over, I set out small bowls with different toppings like grated cheese, chopped avocado, and sliced green onions so everyone can dress up their own portion.

Pin it

This warming meal always hits the spot, leaving everyone full and asking for more.

Frequently Asked Questions

→ Can I substitute the ground beef with another protein?

Absolutely! Try ground turkey or chicken for a lighter meal. If you want a meatless version, go with crumbled tempeh, TVP (textured vegetable protein), or just throw in more beans to boost the protein.

→ How do I store leftovers of this dish?

Put any extras in a sealed container and keep in the fridge for up to 3 days. The dish actually tastes better the next day as flavors mix together, making it great for planning meals ahead or taking to work.

→ What can I serve with this beef and cabbage skillet?

This flexible meal goes great with rice, quinoa, or a chunk of bread to mop up the tasty sauce. Want fewer carbs? Just eat it by itself or add a basic green salad or some steamed veggies on the side.

→ Can I freeze this cabbage and beef skillet?

You bet it freezes well. Let it cool all the way before putting in freezer containers. It'll stay good for up to 3 months. When you want it, thaw in your fridge overnight and warm up slowly on the stove or in your microwave until it's hot throughout.

→ How can I make this dish spicier?

Add more red pepper flakes up to a teaspoon, throw in a chopped jalapeño with your onions, or mix in some hot sauce at the end of cooking. You can also put hot sauce on the table so everyone can make theirs as spicy as they want.

→ What type of cabbage works best in this skillet?

Regular green cabbage is your best bet and stays firm while cooking. But you can try savoy or Napa cabbage for a different feel. Red cabbage works too but might turn everything in your pan a funny purple-blue color.