One-Pot Ground Beef and Cabbage for Easy Weeknight

This one-pot ground beef and cabbage recipe is the kind of dinner you can pull together on a busy weeknight without thinking twice. It uses simple pantry ingredients, cooks in one skillet, and tastes like comfort. No fancy steps, no long simmering times—just hearty flavor in under 40 minutes.

It’s budget-friendly, family-approved, and surprisingly versatile.

If you like straightforward food that fills you up and makes great leftovers, this one’s for you.

What Makes This Special

• One pan, minimal cleanup: Everything cooks in a single skillet or pot, which means fewer dishes and more time to relax.
• Big flavor, simple ingredients: Ground beef, cabbage, onion, garlic, and a few spices come together in a cozy, savory mix.
• Flexible and forgiving: You can swap spices, add rice or potatoes, or keep it low-carb. It’s easy to adjust to your taste.
• Weeknight-friendly: From stovetop to table in around 30–40 minutes.
• Great for meal prep: The flavors deepen as it rests, and it reheats beautifully.

Ingredients

• 1 pound (450 g) ground beef (80–90% lean works well)
• 1 small head green cabbage (about 1.5–2 pounds), cored and thinly sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, shredded or finely diced (optional, for sweetness)
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4–1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup low-sodium beef broth or water (add more if needed)
• 2 tablespoons olive oil (or use a mix of oil and butter)
• 1 tablespoon soy sauce or Worcestershire sauce (optional, for umami)
• 2 teaspoons apple cider vinegar or lemon juice (to finish)
• Fresh parsley or green onions, chopped (for garnish)

Instructions

1. Prep the veggies: Core the cabbage and slice it into thin ribbons.Dice the onion, mince the garlic, and shred the carrot if using.
2. Brown the beef: Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef with a pinch of salt. Cook, breaking it up, until browned and no longer pink, 5–7 minutes.If there’s excess fat, spoon some off.
3. Build the base: Push the beef to one side. Add the remaining 1 tablespoon oil to the empty space. Add the onion and carrot.Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
4. Season it up: Add tomato paste, smoked paprika, oregano, cumin, red pepper flakes (if using), 1 teaspoon salt, and black pepper. Stir to coat the beef and onions for about 1 minute.This blooms the spices and deepens flavor.
5. Add cabbage: Pile the cabbage into the pan. It will look like a lot, and it will wilt down. Pour in the beef broth and soy sauce or Worcestershire if using.Toss everything together with tongs.

6. Cook over medium heat for 8–10 minutes, covered, stirring occasionally, until the cabbage is tender.

   . Remove the lid and continue cooking 5–8 minutes to let excess liquid evaporate. You want it saucy, not soupy.

7. Finish and taste: Stir in the vinegar or lemon juice.Taste and adjust seasoning with more salt, pepper, or a pinch of red pepper flakes.
8. Serve: Garnish with chopped parsley or green onions. Serve on its own, over rice or mashed potatoes, or with crusty bread.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. It reheats well in the microwave or on the stovetop with a splash of water or broth.
• Freezer: Freeze in portions for up to 2 months.Thaw overnight in the fridge, then reheat gently. The cabbage will be softer after freezing, but still tasty.
• Meal prep tip: Pack with rice or quinoa in divided containers for easy lunches. Add a squeeze of lemon after reheating to brighten the flavors.

Why This is Good for You

• Balanced and satisfying: You get protein from the beef and fiber from the cabbage, which helps keep you full longer.
• Veggie-forward: A whole head of cabbage adds vitamins C and K, plus antioxidants and gut-friendly fiber.
• Smart fats and sodium: Using lean beef and low-sodium broth keeps it lighter, and you control the seasoning.
• Simple, real ingredients: No processed sauces needed.Spices and tomato paste provide depth without clutter.

What Not to Do

• Don’t skip browning the beef: Good browning is where the flavor starts. A pale sautéed beef won’t taste the same.
• Don’t overcrowd without stirring: Cabbage can scorch on the bottom if you pile it in and walk away. Stir a couple of times while it wilts.
• Don’t drown it in liquid: Add just enough broth to steam and soften the cabbage.Too much turns it soupy and dulls the flavors.
• Don’t forget acid at the end: A splash of vinegar or lemon wakes up the whole dish. It’s the difference between good and great.
• Don’t over-salt early: The mixture concentrates as it cooks. Season lightly at first, then adjust at the end.

Recipe Variations

• Asian-inspired: Swap oregano and cumin for ginger and a dash of sesame oil.Add a spoonful of hoisin or a drizzle of teriyaki. Top with sesame seeds.
• Tex-Mex: Use chili powder, cumin, and a pinch of coriander. Stir in a handful of corn and black beans.Finish with lime and cilantro.
• Italian-style: Add fennel seeds and Italian seasoning. Stir in diced tomatoes instead of broth. Top with grated Parmesan.
• Low-carb: Keep it as is or add mushrooms and bell peppers for extra volume without starch.
• With grains: Stir in 1 cup cooked rice, quinoa, or farro at the end to soak up the sauce and make it extra hearty.
• Potato skillet: Add small diced potatoes with the onion and carrot.Increase broth to 1 1/2 cups and cook until the potatoes are tender.
• Turkey or plant-based swap: Use ground turkey or a plant-based crumble. Add a bit more oil and a splash of soy sauce for deeper flavor.

FAQ

Can I use red cabbage instead of green?

Yes. Red cabbage works fine, though the color may tint the dish slightly purplish.

The flavor is similar, but red cabbage can be a bit firmer, so cook a few minutes longer if needed.

What’s the best pan to use?

A large, heavy skillet or a wide Dutch oven is ideal. You want enough surface area to brown the beef and room to toss the cabbage as it wilts.

How do I make it spicier?

Add more crushed red pepper flakes or a diced jalapeño with the onions. A splash of hot sauce at the end also does the trick.

Can I make it dairy-free and gluten-free?

It’s naturally dairy-free.

For gluten-free, either skip the soy sauce or use tamari or coconut aminos. Always check your broth label to confirm it’s gluten-free.

What can I serve with it?

It’s great over rice, mashed potatoes, egg noodles, or even cauliflower rice. A simple side salad or garlic toast rounds out the meal.

How do I keep the cabbage from getting soggy?

Don’t add too much liquid and remove the lid toward the end so excess moisture can cook off.

Cook just until tender, not until it collapses completely.

Can I double the recipe?

Yes, but use a very large pot or cook the beef in batches to keep the browning strong. You may need a few extra minutes for the cabbage to wilt.

Final Thoughts

Easy One-Pot Ground Beef and Cabbage is the kind of homestyle dinner that never wears out its welcome. It’s simple, flexible, and reliably tasty, with a short ingredient list you probably already have.

Make it once and you’ll find yourself returning to it whenever you want something warm and comforting without the fuss. Keep the basics, tweak the spices, and make it your own. That’s the beauty of a good skillet meal.