Homemade Ground Beef and Cabbage

When you need dinner on the table fast but still want something hearty and filling, this ground beef and cabbage recipe is where it’s at. I’ve been making this for years on busy weeknights when I don’t have time to fuss with complicated ingredients or multiple pots and pans. Everything cooks in one skillet, and you probably already have most of what you need in your fridge.

The best part? It’s budget-friendly without tasting cheap. Ground beef and cabbage are both affordable staples that stretch your dollar, but together with some Italian seasoning and tomatoes, they turn into something that actually tastes good. My family doesn’t even realize they’re eating such a simple meal because it’s full of flavor.

This is the kind of recipe you make when you’re too tired to think. Brown the beef, toss in the veggies, and let it all simmer together while you help with homework or fold laundry. Dinner basically makes itself.

What Kind of Ground Beef Should I Use?

For this recipe, you’ll want to think about the fat content when picking your ground beef. An 80/20 blend (that’s 80% lean meat to 20% fat) is a solid choice because it gives you plenty of flavor without being too greasy. If you prefer something leaner, 85/15 or even 90/10 will work just fine, though you might want to add a small drizzle of olive oil to the pan to keep things from sticking. Keep in mind that the fattier the beef, the more drippings you’ll need to drain off after browning, so have a spoon ready if you go with the 80/20. Whichever you choose, make sure to break up the meat well as it cooks so it mixes nicely with the cabbage and tomatoes.

Options for Substitutions

This simple recipe works great with a few easy swaps if you need them:

• Ground beef: You can easily swap ground beef for ground turkey, ground chicken, or ground pork. Keep in mind that turkey and chicken are leaner, so you might want to add a tablespoon of olive oil to the pan to prevent sticking.
• Cabbage: Green cabbage is the go-to here, but savoy cabbage or Napa cabbage work too. Just note that Napa cabbage cooks faster and has a milder flavor, so adjust your cooking time accordingly.
• Diced tomatoes: Fresh tomatoes work if you have them – just chop up about 2-3 medium tomatoes. You can also use crushed tomatoes or tomato sauce, though the texture will be a bit different.
• Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and thyme. Or use whatever dried herbs you have on hand – even just oregano alone will do the job.
• Onion: Yellow, white, or sweet onions all work here. In a pinch, you can use onion powder (about 1 tablespoon) or skip it entirely, though you’ll miss out on some flavor depth.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this dish is not browning the ground beef first, which means you’ll miss out on all that rich, caramelized flavor – take a few extra minutes to brown the beef in a separate pan before adding it to the pot.

Another common error is cutting the cabbage into pieces that are too large, so aim for bite-sized chunks that will cook evenly and be easier to eat.

Don’t skip seasoning in layers throughout the cooking process – taste and adjust the salt and pepper halfway through, since cabbage releases water as it cooks and can dilute your seasonings.

Finally, resist the urge to crank up the heat to speed things along, as a gentle simmer allows the cabbage to soften properly without turning mushy and lets all the flavors blend together nicely.

What to Serve With Ground Beef and Cabbage?

This hearty ground beef and cabbage dish is filling on its own, but I love serving it over white rice or mashed potatoes to soak up all those tasty tomato juices. A side of crusty bread or dinner rolls works great too, especially if you want something to mop up your plate at the end. If you’re looking to add more veggies to the meal, a simple cucumber and tomato salad with a light vinaigrette keeps things fresh and balanced. You could also spoon this over egg noodles or serve it alongside roasted root vegetables like carrots and parsnips for a complete dinner.

Storage Instructions

Store: This ground beef and cabbage dish keeps really well in the fridge. Just let it cool down, then transfer it to an airtight container where it’ll stay good for up to 4 days. It actually tastes even better the next day once all those flavors have had time to blend together!

Freeze: You can definitely freeze this for later meals. Portion it out into freezer-safe containers or bags and it’ll keep for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick dinner.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until heated through. You can also microwave it in a covered dish, stirring halfway through. If it seems a bit dry after storing, just add a splash of water or broth while reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 50-60 g
• Fat: 30-40 g
• Carbohydrates: 45-60 g

Ingredients

• 1 large head cabbage (shredded or roughly chopped)
• 14.5 oz can diced tomatoes (do not drain)
• 1 large onion (diced)
• 1.5 tbsp Italian seasoning
• salt to taste
• freshly ground black pepper to taste
• 1.5 lbs ground beef (80/20 lean for best flavor)
• 2 cloves garlic (minced)
• 1/4 cup beef broth

Step 1: Prepare Your Mise en Place

• 1 large head cabbage
• 1 large onion
• 2 cloves garlic
• 1.5 tbsp Italian seasoning
• salt to taste
• freshly ground black pepper to taste

Shred or roughly chop the cabbage into bite-sized pieces, dice the onion, mince the garlic, and measure out your Italian seasoning, salt, and pepper.

This upfront prep ensures smooth cooking without interruptions.

I find that prepping everything first prevents scrambling midway through cooking.

Step 2: Brown the Ground Beef

• 1.5 lbs ground beef

Heat a large pot or Dutch oven over medium-high heat.

Add the ground beef and cook, breaking it apart with a spoon as it browns, until most of the pink is gone and the meat is well-browned, about 5-7 minutes.

This step builds flavor through browning and renders some of the fat, which will help sauté your aromatics.

Step 3: Build Flavor with Aromatics

• 1 large onion
• 2 cloves garlic

Add the diced onion and minced garlic to the browned beef.

Stir and cook for 2-3 minutes until the onion softens and becomes fragrant.

The beef fat helps develop deep flavor in these aromatics rather than just softening them in water.

Step 4: Add Vegetables and Seasonings

• 1 large head cabbage
• 14.5 oz can diced tomatoes
• 1/4 cup beef broth
• 1.5 tbsp Italian seasoning
• salt to taste
• freshly ground black pepper to taste

Add the shredded cabbage, diced tomatoes (including the liquid from the can), beef broth, Italian seasoning, salt, and pepper to the pot with the meat mixture.

Stir well to combine everything evenly.

The tomato liquid and broth create a flavorful braising liquid that will soften the cabbage and infuse it with meaty, herby flavors.

Step 5: Simmer Until Cabbage Becomes Tender

Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low, cover with a lid, and let cook for 40-45 minutes, stirring occasionally.

The cabbage will soften significantly and absorb all the savory flavors from the beef and tomato broth.

I like to stir about halfway through and again near the end to ensure even cooking and to break down any large cabbage pieces.

Homemade Ground Beef and Cabbage

Delicious Homemade Ground Beef and Cabbage recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6 servings

Calories 775 kcal

Ingredients

  

• 1 large head cabbage (shredded or roughly chopped)
• 14.5 oz can diced tomatoes (do not drain)
• 1 large onion (diced)
• 1.5 tbsp Italian seasoning
• salt to taste
• freshly ground black pepper to taste
• 1.5 lbs ground beef (80/20 lean for best flavor)
• 2 cloves garlic (minced)
• 1/4 cup beef broth

Instructions

 

• Shred or roughly chop the cabbage into bite-sized pieces, dice the onion, mince the garlic, and measure out your Italian seasoning, salt, and pepper. This upfront prep ensures smooth cooking without interruptions. I find that prepping everything first prevents scrambling midway through cooking.
• Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon as it browns, until most of the pink is gone and the meat is well-browned, about 5-7 minutes. This step builds flavor through browning and renders some of the fat, which will help sauté your aromatics.
• Add the diced onion and minced garlic to the browned beef. Stir and cook for 2-3 minutes until the onion softens and becomes fragrant. The beef fat helps develop deep flavor in these aromatics rather than just softening them in water.
• Add the shredded cabbage, diced tomatoes (including the liquid from the can), beef broth, Italian seasoning, salt, and pepper to the pot with the meat mixture. Stir well to combine everything evenly. The tomato liquid and broth create a flavorful braising liquid that will soften the cabbage and infuse it with meaty, herby flavors.
• Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low, cover with a lid, and let cook for 40-45 minutes, stirring occasionally. The cabbage will soften significantly and absorb all the savory flavors from the beef and tomato broth. I like to stir about halfway through and again near the end to ensure even cooking and to break down any large cabbage pieces.