Dinner · American

Ground Beef and Cabbage Skillet

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 24, 2026

This is the kind of one-pan dinner that turns half a cabbage and a pound of ground beef into something genuinely satisfying. Everything cooks in a single skillet, the seasoning does the heavy lifting, and cleanup is minimal. It is budget-friendly, filling, and comes together with pantry basics.

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Ground Beef and Cabbage Skillet

Why you'll love this

  • Everything cooks in one pan for easy cleanup.
  • Cheap ingredients that add up to a hearty meal.
  • Naturally low-carb and packed with vegetables.
  • Forgiving recipe that reheats beautifully.

EveryDayMeal recipe

Ground Beef and Cabbage Skillet

Prep
15m
Cook
40m
Total
55m
Serves
4
Level
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 medium carrots, chopped
  • 1 medium red bell pepper, chopped
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/2 head cabbage, chopped
  • 1 teaspoon apple cider vinegar
  • 1 cup water
  • 2 tablespoons fresh parsley, chopped

Equipment

  • Large deep skillet or braiser with a lid
  • Wooden spoon or potato masher
  • Cutting board and knife

Instructions

  1. Heat the olive oil in a large deep skillet or braiser over medium heat until it shimmers, which means the pan is hot enough to brown the beef instead of steaming it.
  2. Add the ground beef and break it into small crumbles with a wooden spoon or potato masher. Cook for 3 to 4 minutes until browned, so the meat develops flavor and loses its raw pink color.
  3. Stir in the onion, carrots, red bell pepper, garlic, and tomato paste. Season with salt, black pepper, smoked paprika, and cumin. Cook for 2 to 3 minutes, stirring often, until the vegetables soften slightly and the spices smell fragrant.
  4. Add the chopped cabbage, apple cider vinegar, and water, then stir well to combine. Reduce the heat to medium-low, cover, and cook for 30 minutes, stirring occasionally so the cabbage does not stick to the bottom.
  5. Uncover and check the cabbage. It should be tender and silky. If there is too much liquid, raise the heat to medium-high and cook 5 to 7 minutes more to cook it off and concentrate the flavor.
  6. Sprinkle with chopped parsley and serve hot, straight from the pan.

Tips from the kitchen

  • Chop the cabbage into bite-size ribbons so it wilts evenly and cooks in the time given.
  • Do not skip the browning step on the beef. Those browned bits are where a lot of the flavor comes from.
  • If the mix looks dry before the cabbage is tender, splash in a little more water and re-cover.

Estimated nutrition per serving: 340 cal · 22g protein · 14g carbs · 22g fat

Make it your own

  • Swap ground turkey or ground pork for the beef.
  • Add a can of drained diced tomatoes for a saucier version.
  • Stir in a pinch of red pepper flakes for a little heat.

Storing & make-ahead

Cool leftovers and store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave until hot. It also freezes well for up to 2 months.

Good to know

Can I use a different color bell pepper?
Yes, green, yellow, or orange all work fine. Red is the sweetest, but use whatever you have.
Do I need to drain the beef?
If your ground beef is very fatty, tip off some of the grease after browning. Leaner beef can be left as is.
Can I make this ahead?
Absolutely. It tastes even better the next day once the flavors settle, making it great for meal prep.
What can I serve with it?
It is filling on its own, but rice, mashed potatoes, or crusty bread all round it out nicely.

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