Ground Beef and Cabbage

Ground beef and cabbage simmer together in this easy, comforting one-pot meal that’s full of cozy, savory flavor. It’s a simple, budget-friendly dinner that’s perfect for busy weeknights.

Flavor: Savory browned beef simmered in a rich tomato broth with tender cabbage, a tangy splash of Worcestershire, and a light dill finish.
Why Make It: One pot, minimal chopping, and cabbage roll flavor without the rolling. The cabbage cooks down tender for a hearty, hands-off dinner.
Recommended Tools: Make this in a 4-quart Dutch oven or a deep sauté pan with a lid, using a sturdy spoon to break up the beef and give everything a good stir as it simmers.
Serving Suggestions: Serve over rice, egg noodles, or mashed potatoes, top it with a little parmesan, and enjoy the leftovers for lunch the next day.

Ground beef and cabbage ingredients with labelled ingredients

What You’ll Need

Beef: Choose lean ground beef to keep it less greasy. Remember to drain the oil after browning so the sauce stays rich, not oily.
Cabbage: Choose a firm, heavy head of cabbage. I prefer green cabbage but bagged, chopped cabbage or coleslaw mix is a great shortcut.
Tomato Sauce Base: For a smoother sauce, replace the diced tomatoes with crushed. For a spicier version, use a can of Rotel instead of regular diced tomatoes. The beef broth can be substituted with chicken broth.
Variations: For a little kick, add red pepper flakes or a pinch of cayenne with the dill. Sliced bell peppers or shredded carrots can also be added to the cabbage. Or make it cheesy with a sprinkle of Parmesan at the end.

How To Make Ground Beef and Cabbage

Cook and drain ground beef (full recipe below).
Stir in the remaining ingredients, scraping the brown bits up.
Simmer covered until the cabbage is tender.

Serve over rice or with egg noodles.

ground beef and cabbage in a dutch oven with a spoon

Letting the beef cook undisturbed for a few minutes will help it develop a crust.
Be sure to scrape up all those browned bits after adding the broth. They add so much flavor to the sauce.
Add cabbage in big handfuls and stir as it wilts down.
Simmer covered for tender cabbage, then simmer uncovered at the end for a thicker, richer sauce.
For a more “cabbage roll” vibe, add a pinch of smoked paprika or a spoonful of tomato paste.

How To Store and Reheat

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze: It will keep in the freezer for up to 3 months. The cabbage will be a little softer but still tasty.

Reheat: Thaw in the fridge overnight if frozen. Warm on the stovetop over medium-low with a splash of broth or water, or microwave covered, stirring once or twice until heated through.

Easy Ground Beef Dinners

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

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.
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.
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.
Serve over rice or pasta if desired.

Store leftovers for up to 4 days in the refrigerator.

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

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