This Ground Beef and Cabbage recipe is a simple, one-pan meal that's both gluten-free and dairy-free, making it a great option for a variety of diets.
Packed with flavor and easy to make, it's a hearty dish without the need for complex sauces or special ingredients.
This recipe was updated in November 2024 with new photos, video, and tips.
This Beef and Cabbage recipe is one of the most popular on my blog, receiving thousands of views monthly and ranking in the top 10 readers' favorites.
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Ground Beef and Cabbage Video
Ingredients For Ground Beef and Cabbage Recipe
- Cabbage - You can use chopped or shredded cabbage here. I usually slice it similar to coleslaw but into slightly thicker strips so it stays a little crunchy after cooking. And honestly, this is one of my favorite "clean out the fridge" veggies because it lasts forever. A bag of coleslaw mix works great too when you want dinner on the table fast.
- Beef - I almost always use lean ground beef because there's less grease to deal with and the whole skillet feels lighter without losing that cozy comfort-food flavor.
- Shredded carrots - In my kitchen, cabbage and carrots are basically best friends. The carrots add a little natural sweetness that balances the savory beef perfectly. You can also swap them for grated sweet potato or sliced bell peppers depending on what you have hanging around in the fridge.
- Tomato paste - This is what gives the skillet that rich, cozy flavor. I highly recommend using a good-quality tomato paste in a tube (Italian brands are usually amazing). It tastes deeper, smoother, and way less watery than the little cans.
Readers Feedback
I tried it! It came out delicious. my family really loved it. Everyone dished out twice.
- Emily, our reader
How To Make Ground Beef and Cabbage Stir Fry Step-By-Step
- Start with beef. In a skillet, heat oil over medium heat.
- Add ground beef, season with salt and pepper, and cook until golden brown. Drain and set aside.
- Saute onion. In the same skillet saute onion and cook until translucent.
- Add carrots. Follow with grated carrot and cook until the carrot becomes soft.
- Add tomato sauce/paste and veggie stock (or a bouillon cube mixed in with water) and stir well.
- Simmer. Let the carrots and onions simmer for 2-3 minutes.
- Add cabbage, add salt, pepper, and paprika.
- Combine ingredients, stir well, cover, and simmer until cabbage is tender, stirring occasionally.
- Return the cooked beef, stir, garnish with fresh herbs like parsley or chives, and serve while hot.
- Serve warm with a dollop of sour cream or plain yogurt!
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To make it a more fulfilling meal, consider one of the following recipe variations:
- Add rice: Cook ½ cups of rice. Add it to the beef mixture and stir for a couple of minutes until combined.
- Low carb: Use grated broccoli or cauliflower rice as a low-carb option.
- Sauces: Instead of tomato sauce, use taco, salsa, or BBQ sauce.
- Asian flavors: Swap tomato sauce for soy sauce or coconut aminos.
- Spicy kick: Add some red pepper flakes, chili powder, or Tabasco.
- Add more veggies: Diced tomatoes, bell peppers, cremini mushrooms, peas, or sprouted mung beans.
- Garlic: Mince 1-2 garlic cloves and add them right after the onions.
Julia's Tip: I prefer using green cabbage, but red cabbage should work fine too. Just remember that it has a different flavor and will give your meal a purple hue.
What To Serve With Ground Beef and Cabbage Recipe
This recipe is really satisfying on its own. Cabbage has a way of filling you up, almost like a starch replacement.
But if you want to make it even heartier, you can serve it over white rice or Asian noodles like ramen, udon, or soba.
Here are some delicious side dish options:
- Salad: cucumber salad, or tomato mozzarella salad, and readers' favorite cucumber, tomato and onion salad
- Soup: pumpkin soup
- With sides: mashed potatoes, or whipped sweet potatoes, sauteed green beans, air fryer cauliflower, dinner rolls, or brussels sprouts
If you're looking for more satisfying, budget-friendly dinners, try my other cabbage recipes like chicken and cabbage or inside-out egg rolls.
How To Chop Cabbage For Frying?
Chopping cabbage for frying is quite simple. Here's a step-by-step guide:
- Don't overthink it - chopping cabbage is actually super easy once you do it once or twice. I usually go for thin strips so the cabbage cooks quickly but still keeps a little bite instead of turning mushy.
- Remove any wilted or damaged outer leaves.
- Cut the cabbage in half through the core.
- Place the cut side down on the cutting board so it stays nice and stable.
- Using a sharp knife, slice the cabbage into thin strips from top to bottom.
- Keep rotating the cabbage as needed until the whole half is sliced.
- Want smaller pieces? Just run your knife across the strips a few times.
- And honestly, don't stress about making everything perfectly even. This is one of those rustic, toss-it-in-the-pan kind of dinners. A little messy is totally fine here.
What To Do With Leftover Cabbage?
How about trying air-fried cabbage or cabbage steaks for a crispy and tasty side dish?
Or, you could make fermented cabbage (real sauerkraut) to add a tangy twist to your meals.
Follow my best tips on how to store cabbage - a whole head of cabbage or slices.
Storing Leftovers
Stir fries and skillets, like this one, hold up nicely when stored.
- To Store. Store it in an airtight container in the refrigerator for up to a week.
- To Freeze. You can also freeze this recipe for later. It'll keep for about two to three months in the freezer.
- To Reheat. Just thaw it in the fridge overnight and reheat it in a skillet when you're ready to enjoy it again.
How To Meal Prep
This is one of my favorite meal prep dinners because it reheats so well and somehow tastes even better the next day.
- Let the stir fry cool completely before packing it up.
- Divide the mixture between meal prep containers. I usually add cooked rice on the side to make it more filling.
- Seal tightly with the lids and store in the fridge.
- When you need a quick lunch or lazy dinner, just microwave for about 2 minutes or until warmed through.
- I also love adding a little drizzle of sriracha, soy sauce, or even a fried egg on top before serving to make leftovers feel less like leftovers.
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Ground Beef and Cabbage (Ready in 20 Minutes!)
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INGREDIENTS
- 1 pound lean ground beef
- 6-8 cups cabbage, chopped, about ½ of a medium cabbage
- 1 medium carrot, grated or julienned
- 3 tablespoon tomato sauce or paste
- ½ cup beef broth, or vegetable broth
- salt and pepper , to taste
- 1 ½ teaspoon paprika, regular or smoked
- 1 medium to large onion
- 2-3 tablespoon vegetable oil for cooking
INSTRUCTIONS
- Start with beef. Heat a large skillet over medium heat. Add ground beef, salt, and pepper to taste. Cook until ground beef is cooked and golden brown. Drain the fat if needed and set aside.1 pound lean ground beef, salt and pepper , 2-3 tablespoon vegetable oil for cooking
- In the same skillet, add the onion and cook until translucent. Add the grated carrot and cook until the carrot becomes soft.1 medium to large onion, 1 medium carrot
- Add tomato sauce/paste and veggie stock or mix in a bouillon cube with water and stir. Let the carrots and onions simmer for 2-3 minutes.3 tablespoon tomato sauce or paste, ½ cup beef broth
- Follow with cabbage, add salt, pepper, and paprika. Stir well to combine all the ingredients. Let simmer under a closed lid (stirring occasionally) until cabbage becomes soft.6-8 cups cabbage, salt and pepper , 1 ½ teaspoon paprika
- Return the cooked beef, stir, garnish with fresh herbs like parsley or chives and serve while hot.
- Tip: I like my cabbage to still have a little crunch, so I only cooked it until it was partially wilted. If you prefer your cabbage fully cooked and soft, just cook it a bit longer.
NOTES
- The recipe makes about 4-5 smaller servings.
- Store the food in an airtight container in the fridge for up to a week. When reheating in the skillet, add a bit of liquid, like water or broth, to revive the flavors.
-
Storing leftovers:
- Stir fries and skillets, like this one, hold up nicely when stored. Store it in an airtight container in the refrigerator for up to a week.
- You can also freeze this recipe for later. It'll keep for about two to three months in the freezer.
- Just thaw it in the fridge overnight and reheat it in a skillet when ready to enjoy it again.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Nancy Marie
As someone else mentioned, this dish has a unique flavor and we found it to be very tasty. We used two large carrots cut in thin strips (always cooked a couple of minutes in the microwave before being added to the saucepan with the onions). Used a tablespoon of paprika and a tablespoon of smoked paprika. Used a full cup of beef broth plus a bouillon cube for extra richness. Cooked until the cabbage was tender but still a bit crunchy. Served with buttered egg noodles. We’ll do this one again.
Art
This was pretty fantastic and my family enjoyed it, we are trying to incorporate more veggies in our diet. I am even surprised my 11 year old liked it. I was worried I added too much tomato paste because I added 3 heaping tablespoons, which was about half a small can.
Kim
This recipe had a different taste than I was expecting. It was even better than what I was hoping for. I let my son taste who is one particular eater and he agreed that it was very tasty. This will now be one of my goto ground beef recipes. Thank you for posting 😁!!
Vikki
This is a delicous recipe, but I gotta say it was more fabulous on Day Two! This is definitely gong into our regular rotation.
Lori
My husband and I love making new recipes, but this wasn't one we were fond of.
It lacked a lot of flavor. It needed something more. The ground beef seemed to throw it off. Beef strips might have been a better choice to use. I don't know. But, we added some Sriracha to it and it helped flavor wise, but we were just disappointed we had to add something to make it taste better. Unfortunately, due to the lack of flavor, I will not make this again.
Julia
Very interesting Lori, the only thing I can say here is that everyone's taste is different. Many other readers absolutely loved this recipe!
Steve
Of course, to each his or her own. Making this, I did not think it would have enough flavor, so I added a fair amount of salt and pepper, and doubled the tomato sauce (actually used Rao's marinara. It was a big hit, even though I did a little too much salt and pepper. If you try it again try some additional tomato sauce and/or a little Italinan seasoning.