Ground Beef and Chopped Cabbage

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Ground Beef and Chopped Cabbage

Description

Ground Beef and Chopped Cabbage is a simple, hearty, budget-friendly one-pan meal made with seasoned ground beef, tender chopped cabbage, onions, garlic, and a savory blend of spices. It is quick enough for a weeknight dinner and filling enough to serve as a complete meal.

Servings

4 servings

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Ingredients

  • 1 lb (450 g) ground beef
  • 1 medium head green cabbage, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil, if needed
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt, or to taste
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • ½ cup beef broth or water
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh parsley, optional
  • 1–2 teaspoons hot sauce or red pepper flakes, optional

Instructions

  1. Prepare the vegetables: Wash and chop the cabbage into bite-sized pieces. Dice the onion and mince the garlic.
  2. Brown the beef: Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until browned and cooked through. Drain excess grease if necessary.
  3. Add onion and garlic: Add the diced onion and cook for 2–3 minutes until it begins to soften. Add the garlic and cook for about 30 seconds.
  4. Season: Stir in paprika, oregano, black pepper, salt, onion powder, garlic powder, and Worcestershire sauce.
  5. Add cabbage: Add the chopped cabbage in batches if the pan is crowded. Stir everything together and cook for 4–5 minutes, allowing the cabbage to begin wilting.
  6. Add broth and tomato paste: Stir in the beef broth and tomato paste. Mix well.
  7. Cover and simmer: Reduce the heat to medium-low, cover, and simmer for 10–15 minutes, stirring occasionally. Cook until the cabbage reaches your preferred tenderness.
  8. Taste and adjust: Add more salt, pepper, Worcestershire sauce, or hot sauce if desired.
  9. Serve: Garnish with fresh parsley and serve hot.

Recipe Notes

  • For softer cabbage: Cook covered for a few extra minutes.
  • For firmer cabbage: Reduce the cooking time and leave the pan uncovered toward the end.
  • You can use lean ground beef to reduce the amount of excess fat.
  • For extra flavor, add a small splash of soy sauce along with the Worcestershire sauce.
  • Diced tomatoes can be added for a more tomato-rich version.
  • Serve it alone for a low-carb meal or over rice, mashed potatoes, or noodles for a heartier dinner.

Tips for the Best Results

  1. Brown the beef well. Letting it develop some color adds much more flavor than simply steaming it.
  2. Don’t overcrowd the pan initially. If your skillet is small, add the cabbage gradually.
  3. Season in layers. Season the beef and then taste the finished dish before serving.
  4. Don’t overcook the cabbage. It should be tender but not completely mushy unless that is your preference.
  5. Let it rest for a few minutes before serving so the flavors can settle.

Approximate Nutritional Information

Per serving, assuming 4 servings and the ingredients listed:

  • Calories: ~350 kcal
  • Protein: ~25 g
  • Carbohydrates: ~15 g
  • Dietary Fiber: ~5 g
  • Total Fat: ~23 g
  • Saturated Fat: ~8 g
  • Sugar: ~8 g
  • Sodium: ~700 mg

Nutrition is an estimate and will vary depending on the fat percentage of the beef, amount of salt, and specific brands used.

Health Benefits

  • Protein: Ground beef provides protein needed for muscle maintenance and repair.
  • Vitamin C: Cabbage is a good source of vitamin C, which supports immune function and antioxidant protection.
  • Fiber: Cabbage contributes dietary fiber that supports digestive health and fullness.
  • Iron and zinc: Beef provides highly absorbable iron and zinc.
  • Budget-friendly nutrition: Combining beef with a large amount of cabbage increases the volume of the meal without requiring a large amount of meat.

Frequently Asked Questions

Q: Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works well. You may want to add a little olive oil because they are generally leaner than ground beef.

Q: Can I make this recipe ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 3–4 days and reheat thoroughly.

Q: Can I freeze ground beef and cabbage?
Yes. Cool it completely, place it in freezer-safe containers, and freeze for up to about 3 months for best quality.

Q: Is this recipe keto-friendly?
It can fit into a keto-style meal plan because cabbage is relatively low in carbohydrates. Check the carbohydrate content of your Worcestershire sauce and tomato paste and adjust portions according to your dietary needs.

Q: What can I serve with it?
For a low-carb meal, serve it by itself or with a green salad. For a more substantial meal, serve it with steamed rice, potatoes, cornbread, or crusty bread.

Q: Can I make it spicy?
Absolutely. Add crushed red pepper, cayenne pepper, hot sauce, or diced jalapeños.

Q: Can I add other vegetables?
Yes. Carrots, bell peppers, celery, mushrooms, zucchini, or diced tomatoes are excellent additions.

Q: How do I prevent the dish from becoming watery?
Avoid adding too much broth and cook uncovered for the final few minutes. Cabbage naturally releases water as it cooks.