Sometimes the best meals come from the simplest ingredients, cooked the right way. Simple Cabbage and Ground Beef Skillet is a classic, no-fuss dish that has been made in home kitchens for generations. It’s hearty, affordable, and deeply comforting—perfect for busy weeknights, end-of-the-month cooking, or whenever you want something warm and satisfying without spending hours in the kitchen.
This recipe is a one-pan meal, which means less cleanup and more time to enjoy your food. Tender cabbage, savory ground beef, and simple seasonings come together to create a dish that’s greater than the sum of its parts. As the cabbage cooks, it becomes soft and slightly sweet, soaking up the flavors of the beef and spices. The result is a humble, nourishing skillet meal that feels like home.
Ingredients (Serves 4)
- 500 g (1.1 lb) ground beef
- 1 small head green cabbage (about 900 g / 2 lb), chopped
- 1 medium onion, finely sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 120 ml (½ cup) beef broth or water
- 1 tablespoon tomato paste
Optional Add-ins
- 1 carrot, grated
- 1 tablespoon fresh parsley, chopped
Detailed Instructions
1. Prepare the Ingredients
Begin by removing the outer leaves of the cabbage if they look damaged. Cut the cabbage in half, remove the core, and chop it into bite-sized pieces. Slice the onion thinly and mince the garlic. Preparing everything ahead of time makes the cooking process smooth and stress-free.
2. Brown the Ground Beef
Heat a large skillet or deep frying pan over medium heat. Add 1 tablespoon of olive oil. Once hot, add the ground beef and break it up using a wooden spoon.
Cook the beef for 6–8 minutes, stirring occasionally, until fully browned and no longer pink. Season with half of the salt and black pepper while it cooks. If there is excess fat, carefully drain it, leaving about 1 tablespoon in the skillet for flavor.
3. Add Onion and Garlic
Add the remaining tablespoon of olive oil to the skillet. Stir in the sliced onion and cook for 3–4 minutes until soft and lightly translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant. Avoid browning the garlic, as it can turn bitter.
4. Season the Beef
Stir in the paprika, dried thyme, and garlic powder. Add the tomato paste and mix well, allowing it to coat the beef evenly. Cooking the tomato paste for about 1 minute helps deepen its flavor and removes any raw taste.
5. Add the Cabbage
Gradually add the chopped cabbage to the skillet. It may seem like a lot at first, but cabbage reduces significantly as it cooks. Stir gently to combine it with the beef mixture.
Pour in the beef broth or water. This creates steam, helping the cabbage soften evenly while preventing sticking.
6. Simmer and Soften
Cover the skillet with a lid and reduce the heat to medium-low. Let the mixture cook for 12–15 minutes, stirring occasionally, until the cabbage is tender but not mushy.
Taste and adjust seasoning, adding the remaining salt and pepper if needed.
7. Final Touch
If using, stir in the grated carrot during the last 3 minutes of cooking for added sweetness and color. Remove from heat and sprinkle with fresh parsley before serving.
