This cabbage, ground beef, and rice skillet is the ultimate comfort food—simple, satisfying, and ready in just 30 minutes!
It’s a one-pan meal that combines tender cabbage, seasoned beef, and fluffy rice for a budget-friendly, delicious dish.
Cabbage Ground Beef and Rice
I grew up with my grandma making something like this, and it was always the coziest meal! Now, I make it sometimes with or without rice for my family because it’s healthy, flavorful, and quick to make.
Plus, it's perfect for using up leftover rice and veggies. Let’s get cooking!
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Ingredients
- Ground beef – I prefer lean ground beef to keep it healthier, but any type works. You can slo try ground chicken variation or turkey.
- Green cabbage – My favorite ingredient! I like to cook it until it is a little soft yet crunchy.
- Unsalted butter – Adds a bit of richness to the dish.
- Garlic – Always fresh.
- Cooked rice – Leftover rice works perfectly here!
- Onion – Diced for a subtle sweetness that enhances the beef. Red onion will add more sharp onion flavor which is always nice too.
- Carrot – Grated to add a touch of natural sweetness and extra nutrients. Grated sweet potato (just like in these lettuce wraps) works just fine!
- Vegetable broth – Helps create a flavorful sauce.
- Tomato paste – Gives the dish a rich depth of flavor. I use tomato paste in a tube.
- Sugar (optional) – Balances the acidity of the tomato paste.
- Ground paprika – I love smoked paprika for extra depth, but regular works too!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Cabbage, Ground Beef and Rice Skillet
- Cook the beef: Heat oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat, leaving about 2 tablespoons in the skillet. Remove beef and set aside.
- Sauté the veggies: In the same skillet, melt the butter. Add onions and cook for 3 minutes. Stir in garlic, carrot, and bell pepper, cooking until softened.
- Add liquids: Stir in tomato paste and broth, bringing the mixture to a gentle boil.
- Cook the cabbage: Add cabbage, salt, pepper, paprika, and sugar (if using). Stir well, cover, and let simmer for 8-10 minutes, stirring occasionally.
- Combine everything: Return the cooked beef and rice to the skillet, stirring until fully combined and heated through.
- Serve: Enjoy warm, topped with fresh dill and a dollop of sour cream!
Can I use brown rice instead of white rice?
Yes! Just make sure it's fully cooked before adding it to the skillet.
Tips
- Use leftover rice. This dish is a great way to repurpose rice from a previous meal.
- Swap the protein. Ground turkey or chicken can be used instead of beef.
- Make it spicy. Add a pinch of red pepper flakes for a little heat.
- Add more veggies. Mushrooms, zucchini, or spinach would be great additions.
- Try different seasonings. A little cumin or Italian seasoning can add a fun twist.
- Use broth wisely. If you like a saucier dish, add an extra splash of broth.
- Skip the sugar. If you prefer a more savory flavor, feel free to leave it out.
- Double the recipe. This meal is great for meal prep, so consider making extra.
- Make it low-carb. Swap the rice for cauliflower rice to lighten it up.
- Cheesy upgrade. Similar to my cabbage taco skillet, stir in shredded cheddar or Parmesan for extra richness.
- Garnish options. Besides dill, parsley or green onions work great, too!
Can I use other cabbage instead?
Napa cabbage will taste delicious too! Just the thick part, tough.
Check out my ultimate collection of cabbage recipes!
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- To Make Ahead. You can prep all the ingredients ahead of time and store them in separate containers in the fridge. When ready to cook, just follow the steps and it’ll come together in minutes!
- To Reheat. Warm in a skillet over medium heat, adding a splash of broth if needed. You can also microwave it in 30-second intervals until heated through.
More Ground Beef Recipes
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Recipe Card
Cabbage Ground Beef and Rice
This cabbage, ground beef, and rice skillet is a quick and hearty one-pan meal! Packed with flavor, it's an easy, budget-friendly dinner perfect for busy weeknights.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 1 pound ground beef, lean
- ½ of a whole green cabbage head, sliced thinly
- 1 tablespoon cooking oil, I like avocado or olive oil
- 1 tablespoon unsalted butter
- 1 clove garlic, minced or pressed
- 1 ½ cup cooked rice, about ½ cup raw
- 1 medium onion, diced
- 1 medium carrot, grated medium large
- ½ cup vegetable broth, or other if you prefer
- ½ cup red bell pepper, diced into cubes
- 2 tablespoons tomato paste, in a tube
- 1 teaspoon sugar, optional
- ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 1 teaspoon ground paprika, regular or smoked paprika
INSTRUCTIONS
- Cook the beef: Heat oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat, leaving about 2 tablespoons in the skillet. Remove beef and set aside.1 tablespoon cooking oil, 1 pound ground beef
- Sauté the veggies: In the same skillet, melt the butter. Add onions and cook for 3 minutes. Stir in garlic, carrot, and bell pepper, cooking until softened.1 tablespoon unsalted butter, 1 clove garlic, 1 medium carrot, ½ cup red bell pepper, 1 medium onion
- Add liquids: Stir in tomato paste and broth, bringing the mixture to a gentle boil.2 tablespoons tomato paste, ½ cup vegetable broth
- Cook the cabbage: Add cabbage, salt, pepper, paprika, and sugar (if using). Stir well, cover, and let simmer for 8-10 minutes, stirring occasionally.½ of a whole green cabbage head, 1 teaspoon sugar, ⅛ teaspoon black pepper, 1 teaspoon ground paprika, ½ teaspoon salt
- Combine everything: Return the cooked beef and rice to the skillet, stirring until fully combined and heated through.1 ½ cup cooked rice
- Serve: Enjoy warm, topped with fresh dill and a dollop of sour cream!
NOTES
- To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- To Make Ahead. You can prep all the ingredients ahead of time and store them in separate containers in the fridge. When ready to cook, just follow the steps and it’ll come together in minutes!
- To Reheat. Warm in a skillet over medium heat, adding a splash of broth if needed. You can also microwave it in 30-second intervals until heated through.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 499kcalCarbohydrates: 31gProtein: 23gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 88mgSodium: 660mgPotassium: 664mgFiber: 5gSugar: 8gVitamin A: 3887IUVitamin C: 69mgCalcium: 88mgIron: 4mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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