Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of simple and hearty. The cabbage becomes soft and sweet as it cooks, the beef is rich and savory, and the tomatoes add a tangy brightness. A touch of cumin and cayenne gives it just the right amount of warmth. It’s a one-pan wonder that’s fast enough for busy nights and flexible enough to pair with anything from rice to mashed potatoes—or nothing at all.

Ingredients

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

1 small cabbage, chopped
1 lb 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

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

Then I add the ground beef, breaking it apart as it browns. Once it’s fully cooked, I drain off any excess fat to keep things from getting greasy.

Next, I stir in the chopped cabbage and cook it for about 5 minutes, just until it starts to soften. It may seem like a lot of cabbage at first, but it cooks down quickly.

I pour in the diced tomatoes (juice and all), then add the bouillon powder, cumin, cayenne pepper, and a good pinch of salt and black pepper. I stir everything well so the flavors are evenly distributed.

I cover the skillet and let the mixture simmer for 15 to 20 minutes, stirring occasionally, until the cabbage is tender and all the flavors have blended beautifully.

When it’s ready, I serve it hot straight from the skillet. Sometimes I spoon it over rice, pile it next to mashed potatoes, or just enjoy it on its own for a low-carb option.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories (estimated): ~300–350 per serving (varies with fat content and sides)

Variations

When I want to bulk it up, I add cooked rice or small pasta right into the skillet during the last few minutes. For a different flavor, I’ve swapped the beef with ground turkey or sausage. If I want it even spicier, I add extra cayenne or a dash of hot sauce. And sometimes I sprinkle shredded cheese on top right before serving for a gooey, comforting finish.

Storage/Reheating

Leftovers store beautifully. I let everything cool to room temperature, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it in a covered dish for 1–2 minutes until hot. It also freezes well—I portion it into freezer bags or containers and thaw it overnight before reheating.

FAQs

Can I use pre-shredded cabbage?

Yes, I can. If I want to save time, I use bagged coleslaw mix instead of chopping a whole cabbage. It works great and still gives the dish that tender texture I love.

What type of ground beef should I use?

I usually go with lean ground beef (like 85/15) so I get great flavor without too much excess fat. If I use fattier beef, I just make sure to drain the grease after browning.

Is this dish spicy?

It has a little kick from the cayenne, but nothing overwhelming. If I prefer it mild, I reduce or skip the cayenne. If I want it hotter, I add a little extra or throw in some red pepper flakes.

Can I make this ahead of time?

Yes. This dish reheats really well, so I often make it in advance and store it in the fridge for quick lunches or dinners. The flavors get even better the next day.

What can I serve with it?

I love it with mashed potatoes, rice, crusty bread, or even just a side salad. It’s a full meal on its own, but it also pairs nicely with other sides if I’m feeding a crowd.

Conclusion

This Cabbage and Ground Beef Skillet is one of those recipes I come back to again and again. It’s hearty, flavorful, and incredibly easy to throw together with pantry staples. Whether I’m cooking on a budget, meal prepping for the week, or just want something warm and comforting, this one-pan meal always hits the spot.