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Ground Beef and Chopped Cabbage

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Ground Beef and Chopped Cabbage

Description

Ground Beef and Chopped Cabbage is a hearty, budget-friendly one-pan meal made with seasoned ground beef, tender cabbage, onions, garlic, and simple pantry spices. It’s quick to prepare, packed with protein and vegetables, and perfect for busy weeknights. This comforting dish is naturally low in carbohydrates and can be enjoyed on its own or served with rice, mashed potatoes, noodles, or crusty bread.

Preparation Time

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Servings

Serves: 4

Ingredients

  • 1 pound (450 g) lean ground beef
  • 1 small head green cabbage, chopped (about 6 cups)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (optional if beef is lean)
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons tomato paste (optional for richer flavor)
  • ¼ cup beef broth or water
  • 1 tablespoon Worcestershire sauce (optional)
  • 2 tablespoons chopped fresh parsley for garnish

Instructions

Step 1

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

Step 2

Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.

Step 3

Add diced onion and cook for about 3 minutes until softened.

Step 4

Stir in garlic and cook for another 30 seconds until fragrant.

Step 5

Mix in tomato paste (if using), paprika, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes.

Step 6

Add chopped cabbage and stir well until coated with the seasonings.

Step 7

Pour in beef broth and Worcestershire sauce.

Step 8

Cover and cook for 8–10 minutes, stirring occasionally, until the cabbage becomes tender but still slightly crisp.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Garnish with fresh parsley and serve warm.

Chef’s Notes

  • Green cabbage works best because it holds its texture.
  • Use lean ground beef (85–90%) to reduce excess grease.
  • Tomato paste adds richness but can be omitted.
  • Avoid overcooking the cabbage to preserve texture.
  • A squeeze of fresh lemon before serving brightens the flavors.

Tips for Success

  • Chop cabbage into evenly sized pieces for uniform cooking.
  • Brown the beef well for deeper flavor.
  • Stir occasionally to prevent sticking.
  • Add mushrooms, carrots, or bell peppers for extra vegetables.
  • Sprinkle shredded cheddar or Parmesan on top before serving for a cheesy variation.

Variations

Low-Carb Version

Serve as is for a keto-friendly meal.

Asian Style

Season with soy sauce, ginger, sesame oil, and green onions.

Spicy Version

Add diced jalapeños, cayenne pepper, or extra chili flakes.

Cheesy Version

Mix in shredded mozzarella or cheddar just before serving.

Healthy Version

Replace half the beef with ground turkey or chicken.

Storage

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Freeze for up to 3 months.

Reheating:
Warm in a skillet over medium heat or microwave until heated through.

Serving Suggestions

  • Steamed rice
  • Mashed potatoes
  • Buttered egg noodles
  • Cauliflower rice
  • Garlic bread
  • Roasted vegetables
  • Dinner rolls

Nutritional Information (Per Serving)

Approximate values.

  • Calories: 320
  • Protein: 24 g
  • Carbohydrates: 10 g
  • Fiber: 4 g
  • Sugars: 5 g
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Cholesterol: 75 mg
  • Sodium: 520 mg
  • Potassium: 620 mg
  • Vitamin C: 55% DV
  • Iron: 15% DV

Health Benefits

  • Rich in high-quality protein for muscle maintenance and repair.
  • Cabbage provides fiber, vitamin C, vitamin K, and antioxidants.
  • Naturally low in carbohydrates, making it suitable for many low-carb eating plans.
  • One-pan preparation reduces cleanup and makes meal prep easier.
  • Fiber from cabbage supports healthy digestion and helps promote fullness.
  • Iron and B vitamins from beef support energy production and red blood cell formation.

Frequently Asked Questions

1. Can I use ground turkey instead of beef?

Yes. Ground turkey or chicken makes a lighter version with less saturated fat.

2. Which cabbage works best?

Green cabbage is the most common choice, but savoy or napa cabbage also work well.

3. Can I make this ahead of time?

Yes. The flavors develop even more after a day in the refrigerator.

4. Is this recipe keto-friendly?

Yes. Skip any sugary sauces and serve it on its own or with cauliflower rice.

5. Can I add more vegetables?

Absolutely. Mushrooms, carrots, zucchini, celery, spinach, or bell peppers are great additions.

6. Why is my cabbage watery?

Cabbage naturally releases moisture during cooking. Cook uncovered for a few extra minutes to evaporate excess liquid.

7. How do I make it spicier?

Add cayenne pepper, hot sauce, diced jalapeños, or extra crushed red pepper flakes.

8. Can I freeze leftovers?

Yes. Cool completely, store in freezer-safe containers, and freeze for up to 3 months.

9. What can I serve with this dish?

Rice, mashed potatoes, noodles, roasted vegetables, crusty bread, or a simple green salad all pair well.

10. Can I use pre-shredded cabbage?

Yes. Bagged coleslaw mix or shredded cabbage is a convenient time-saving option.

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