Hearty and comforting cabbage and seasoned ground beef are cooked in a thick tomato broth for a one-pot meal that’s ready in 30 minutes.
- Flavor: Savory and hearty with a rich tomato-based broth, tender cabbage, and a hint of Worcestershire and dill.
- Recommended tools: 4-Quart Dutch Oven or a deep skillet
- Swaps: Swap ground beef for ground turkey or pork, use vegetable broth for a vegetarian version, or add bell peppers for extra flavor.
- Time-Saving Tip: Use pre-shredded cabbage or coleslaw mix to reduce prep time.
- Freezing: This recipe freezes beautifully! Store in an airtight container for up to 3 months, then reheat on the stove for the best texture.
Ingredient Tips and Swap Outs
- Beef: 80/20 ground beef is a great choice because it has just enough fat to provide flavor. You can change it and use half beef and half pork or Italian sausage for a zestier flavor.
- Cabbage: I use green cabbage for this recipe.
- Broth: The beefy tomato broth infuses this dish with rich flavor. Use a can of Rotel instead of regular diced tomatoes if you want a spicier version.
Variations: This is a great recipe for sneaking in veggies that picky eaters won’t notice. Shredded carrots, zucchini, chopped kale, red bell peppers, and sliced Brussels sprouts or peas are great options. Garnish with sesame seeds.
How to Make Ground Beef and Cabbage
- Cook and drain ground beef according to the full recipe below.
- Stir in the remaining ingredients and simmer until the cabbage is tender.
- Serve over rice or with egg noodles.
Serving Suggestions
Storage and Leftovers
Keep leftover ground beef and cabbage in an airtight container in the refrigerator for up to 4 days and reheat on the stove or in the microwave.
Freeze portions in zippered bags for up to four months and thaw overnight before reheating.
Did you enjoy this Ground Beef and Cabbage Recipe? Leave a comment and rating below.
Ground Beef and Cabbage
Hearty, comforting, and packed with flavor—this ground beef and cabbage recipe is the perfect cozy meal.
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Heat olive oil in a 4qt Dutch oven over medium high heat . Add the ground beef and let it cook for 3 to 4 minutes without stirring to form a nice crust on one side. Break it up with a spoon, continue cooking until no pink remains. Drain any fat.
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Add the onion and garlic and cook 3 minutes more. Add the broth, scraping up any browned bits on the bottom of the pan. Add the cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, dill, salt and pepper.
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Stir, cover, and simmer for 18 to 25 minutes or until the cabbage is tender, stirring occasionally. Simmer uncovered for 3 to 5 minutes to thicken if desired. Season with additional salt and pepper to taste.
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Serve over rice or pasta if desired.
Store leftovers for up to 4 days in the refrigerator.
Calories: 267 | Carbohydrates: 12g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 466mg | Potassium: 653mg | Fiber: 4g | Sugar: 7g | Vitamin A: 312IU | Vitamin C: 45mg | Calcium: 88mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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