Cabbage and Ground Beef Skillet

Why You’ll Love This Recipe

I love how this dish brings together simple ingredients to create a deeply satisfying meal. It’s great for when I want something warm and filling without spending hours in the kitchen. The spice blend gives it a subtle kick, and the cabbage becomes perfectly tender as it simmers with the beef and tomatoes. Best of all, it’s a one-pan recipe, so cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

▢ 1 small cabbage, chopped
▢ 1 pound ground beef
▢ 1 can (15 oz) diced tomatoes
▢ 1 cup onion, chopped
▢ 2 garlic cloves, minced
▢ 1 tablespoon bouillon powder
▢ ½ teaspoon cumin
▢ ¼ teaspoon cayenne pepper
▢ Salt and black pepper, to taste
▢ 2 tablespoons oil

Directions

1. I start by heating the oil in a large skillet or Dutch oven over medium heat. I add the chopped onions and minced garlic, cooking them for a couple of minutes until they’re soft and fragrant.

2. I add the ground beef and cook until it’s browned, breaking it apart with a spatula as it cooks. If there’s a lot of fat, I drain off the excess.

3. Once the beef is cooked, I stir in the chopped cabbage and cook for about 5 minutes, just until it begins to soften.

4. I pour in the diced tomatoes (with their juices), then add the bouillon powder, cumin, cayenne, salt, and black pepper. I stir everything well to combine.

5. I cover the skillet and let it simmer on low heat for 15–20 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.

6. I serve it hot, either on its own or with a side of rice, crusty bread, or mashed potatoes.

Servings and Timing

This recipe makes 4 to 6 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• I sometimes use ground turkey or sausage instead of beef for a different flavor.

• For a low-carb version, I serve it as is, but it’s great over cauliflower rice too.

• If I want more vegetables, I add chopped bell peppers or shredded carrots to the skillet.

• A splash of apple cider vinegar at the end gives it a nice tangy finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it in a skillet over medium heat or microwave individual portions until hot.
It also freezes well — I let it cool completely before freezing in portions, then reheat straight from the freezer when I need a quick meal.

FAQs

Can I use pre-shredded cabbage?

Yes, I often use bagged coleslaw mix if I’m short on time. It cooks a bit faster but still tastes great.

What kind of bouillon should I use?

I use beef bouillon powder for a rich, savory flavor, but chicken or vegetable bouillon works in a pinch.

Can I make this spicier?

Definitely. I add more cayenne or even a chopped jalapeño if I want extra heat.

Is this dish gluten-free?

Yes, as long as I check that my bouillon and canned tomatoes are gluten-free, the rest of the ingredients are naturally safe.

What can I serve with this?

I like serving it with white rice, mashed potatoes, or warm bread to soak up the flavorful juices. It’s also filling on its own.

Conclusion

This Cabbage and Ground Beef Skillet is the kind of meal I keep coming back to — simple, hearty, and packed with flavor. It’s one of those recipes that feels like home, and it’s perfect for busy nights when I need something quick and comforting. Every time I make it, I’m reminded that the best meals are often the simplest ones.

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