Ground Beef and Chopped Cabbage-Don’t LOSE this Recipe

Step 3: Sauté the Aromatics

Push the beef to one side of the pan or remove it temporarily. In the same skillet, add 2 tablespoons of olive oil or butter, then sauté the chopped onion for 2–3 minutes until it becomes translucent. Add the garlic and cook for another 30 seconds — just until fragrant.

Step 4: Add the Cabbage

Add the chopped cabbage to the pan. Sprinkle with salt, pepper, paprika, and red pepper flakes if using. Stir to combine with the beef and onions. Cook for 5–7 minutes until the cabbage starts to soften but still retains some crunch.

Step 5: Add Umami and Moisture

Pour in the soy sauce or Worcestershire sauce and the broth if you want a juicier dish. Stir well, cover the skillet, and reduce the heat to medium-low. Let it cook for an additional 5 minutes, stirring occasionally. The cabbage should be tender, and the flavors well blended.

Step 6: Taste and Adjust

Taste the dish and adjust the seasoning if needed. Add a little more salt, pepper, or soy sauce to suit your preference.

Step 7: Serve and Enjoy

Serve hot, straight from the skillet. This dish pairs beautifully with steamed rice, mashed potatoes, or even a slice of crusty bread to soak up the delicious juices.

Tips for the Best Ground Beef and Cabbage Dish

1. Don’t overcook the cabbage – it should be tender yet slightly crisp. Overcooked cabbage loses its natural sweetness.
2. Use a mix of spices – paprika and red pepper flakes elevate the flavor without overpowering the dish.
3. Optional toppings – fresh parsley, a squeeze of lemon, or grated cheese can add a finishing touch.
4. Meal prep-friendly – this dish stores well in the fridge for 3–4 days and even tastes better as the flavors meld.

Why You Shouldn’t Lose This Recipe

This ground beef and chopped cabbage recipe is more than a meal — it’s a versatile, hearty, and comforting dish that suits any table. With minimal ingredients, short prep time, and maximum flavor, it’s the kind of recipe that stays in your dinner rotation. It’s simple enough for weeknights but satisfying enough for weekends.

So, next time you’re wondering what to cook, don’t scroll past this gem. Keep it in your recipe arsenal — you won’t regret it.

If you want, I can also create a shortcut version for a 30-minute quick dinner using the same ingredients that keeps all the flavor intact. It’s perfect for busy weeknights.

Do you want me to do that?