Name: Ground Beef and Chopped Cabbage
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 large onion, chopped; 1½ lbs ground beef; 1 tsp garlic powder; ½ tsp red pepper flakes; ½ tsp Italian seasoning; Salt and pepper, to taste; 1 small head cabbage, chopped; 2 (14.5 oz) cans diced tomatoes; 1 (14.5 oz) can tomato sauce

Why You’ll Love This Recipe

What I really like about this dish is how easy it is to prepare with everyday ingredients. There’s no fancy prep—just chop, brown, and simmer. The cabbage cooks down into something sweet and tender, while the beef brings in all the hearty flavor. It’s perfect served over rice, and I often pair it with a slice of sweet cornbread to soak up the tomato-rich sauce. Plus, it holds up well in the fridge, so it’s great for leftovers or meal prepping.

Ingredients

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

1 tablespoon olive oil
1 large onion, chopped
1½ pounds ground beef
1 teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon Italian seasoning
Salt and pepper to taste
1 small head cabbage, chopped
2 (14.5-ounce) cans diced tomatoes
1 (14.5-ounce) can tomato sauce

Directions

I start by heating olive oil in a large pot or Dutch oven over medium heat. Once it’s hot, I sauté the chopped onion for about 5 minutes, until it turns translucent.
I add the ground beef, breaking it up as it cooks, and stir until it’s browned and no longer pink—this usually takes 5 to 7 minutes.
Next, I season the beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a pinch of salt.
I stir in the chopped cabbage, diced tomatoes, and tomato sauce. Once everything is mixed, I bring it to a gentle boil.
I reduce the heat to low and let the mixture simmer uncovered for about 25 minutes, stirring occasionally, until the cabbage is fork-tender and the flavors have melded together.
I taste it and adjust with more salt and pepper if needed, then it’s ready to serve.

Servings and timing

This recipe makes 10 servings and takes about 45 minutes total—10 minutes of prep and 35 minutes of cooking time. It’s a great make-ahead option and scales well if I need to feed a larger group.

Variations

I like to play with the seasoning depending on what I’m in the mood for. Sometimes I add smoked paprika or cumin for a deeper flavor. If I want it spicier, I toss in a diced jalapeño or more red pepper flakes. For a lower-carb version, I skip the rice and just enjoy it as is in a bowl. I’ve also added cooked rice or beans directly into the stew to make it extra hearty.

Storage/reheating

This dish keeps well in the fridge for up to 4 days in an airtight container. I reheat it on the stove over medium heat, stirring occasionally, or in the microwave for a couple of minutes. It also freezes well—I cool it completely before transferring to freezer-safe containers. It holds up for up to 3 months and makes for an easy thaw-and-serve meal.

FAQs

Can I use ground turkey instead of beef?

Yes, I’ve made it with ground turkey and it still tastes great. It’s a bit leaner, so I usually add a touch more olive oil or seasoning to boost the richness.

Do I need to drain the beef?

If there’s a lot of excess fat after browning the beef, I drain some of it off, but I leave a little for flavor. If I use lean ground beef, I usually don’t need to drain at all.

Can I use bagged coleslaw mix instead of chopping cabbage?

Absolutely. I’ve used coleslaw mix in a pinch and it works well—just reduce the simmer time a bit since it’s already shredded and cooks faster.

What kind of tomatoes should I use?

I stick with canned diced tomatoes, but crushed tomatoes work too for a thicker sauce. Fire-roasted diced tomatoes also add a nice smoky flavor.

Can I make this ahead of time?

Yes, and I think it tastes even better the next day. The flavors have more time to blend, and it reheats beautifully for lunch or dinner later in the week.

Conclusion

This Ground Beef and Chopped Cabbage dish is one of my go-to comfort meals when I want something quick, hearty, and full of flavor. It’s easy on the budget, endlessly adaptable, and perfect for feeding a crowd or saving for later. Whether I serve it with rice, cornbread, or on its own, it always hits the spot.