Dinner · American

Ground Beef and Cabbage Skillet

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 7, 2026

This one-pan dinner turns a humble half cabbage and a pound of ground beef into a cozy, savory meal that comes together in about 45 minutes. Smoked paprika and a splash of apple cider vinegar keep every bite bright and full of flavor. It is budget-friendly, filling, and easy enough for any weeknight.

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Ground Beef and Cabbage Skillet

Why you'll love this

  • Everything cooks in one pan for easy cleanup.
  • Cheap, filling ingredients that stretch a pound of beef.
  • Naturally low-carb and packed with vegetables.
  • Ready start to finish in under an hour.

EveryDayMeal recipe

Ground Beef and Cabbage Skillet

Prep
15m
Cook
40m
Total
55m
Serves
4
Level
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1 lb ground beef
  • 1 small onion, chopped
  • 2 medium carrots, diced
  • 1 medium red bell pepper, chopped
  • 1 tablespoon tomato puree or paste
  • 2 cloves garlic, minced
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/2 head cabbage, chopped
  • 1 teaspoon apple cider vinegar
  • 1 cup water
  • 2 tablespoons parsley, chopped

Equipment

  • Large skillet or braiser with lid
  • Wooden spoon or potato masher
  • Cutting board
  • Chef's knife

Instructions

  1. Heat the olive oil in a large skillet or braiser over medium heat until it shimmers, which means the pan is hot enough to brown the meat instead of steaming it.
  2. Add the ground beef and break it into small pieces with a wooden spoon or potato masher. Cook for 3 to 4 minutes until it loses its pink color and picks up some browning, since that browning builds the savory base of the dish.
  3. Stir in the onion, carrots, red pepper, garlic, and tomato puree, then season with the salt, black pepper, smoked paprika, and cumin. Cook for 2 to 3 minutes, stirring often, until the vegetables soften slightly and the spices smell fragrant.
  4. Add the chopped cabbage, apple cider vinegar, and water, and stir well so everything is evenly combined. Reduce the heat to medium-low, cover, and cook for 30 minutes, stirring occasionally so the cabbage does not stick to the bottom.
  5. Uncover and check the cabbage. If it is tender but the pan looks watery, raise the heat to medium-high and cook 5 to 7 minutes more to cook off the extra liquid and concentrate the flavor.
  6. Sprinkle with chopped parsley and serve warm, either on its own or over rice or mashed potatoes.

Tips from the kitchen

  • Chop the cabbage into bite-size pieces so it cooks down evenly and is easy to eat.
  • If your beef is lean, keep all the oil; if it is fatty, drain off some grease after browning so the dish is not greasy.
  • Taste before serving and add a little more vinegar or salt to sharpen the flavor.

Estimated nutrition per serving: 340 cal · 22g protein · 14g carbs · 22g fat

Make it your own

  • Swap ground turkey or ground pork for the beef.
  • Add a can of diced tomatoes for a saucier version.
  • Stir in a pinch of red pepper flakes for a little heat.

Storing & make-ahead

Cool and refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in the microwave until hot. It also freezes well for up to 3 months.

Good to know

Do I need to cover the pan?
Yes, covering it traps steam that helps the cabbage soften and cook through in about 30 minutes.
Can I make this ahead?
Absolutely. It reheats beautifully and the flavor often deepens the next day, making it great for meal prep.
What should I serve with it?
It is hearty on its own, but rice, mashed potatoes, or crusty bread round it out nicely.
Can I use green and red cabbage?
Yes, either works. Red cabbage adds color but may tint the dish slightly purple.

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