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Ground Beef and Cabbage, One Pot 30-Minute Easy Recipe

Ground Beef and Cab­bage is hum­ble, hearty and utter­ly delicious! 

Ground Beef and Cabbage over Mashed Potatoes in a white stoneware bowl sitting on a concrete counter
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

This easy ground beef and cab­bage recipe stretch­es a pound of ham­burg­er to fill up the whole fam­i­ly with a tru­ly bud­get friend­ly main dish. When sim­ple, tasty com­fort food is what you’re crav­ing, this recipe will def­i­nite­ly satisfy.

Recipe Inspiration

As I worked on this recipe, a night stand­ing in my Aunt Flo­rene’s kitchen kept com­ing to mind. There was an irre­sistible aro­ma com­ing from a large stock pot she was stir­ring. It was her ver­sion of ground beef and cabbage. 

aunt-florene

What she includ­ed oth­er than cab­bage and ground beef, I could­n’t tell you. I just know that as a kid, I was drawn to her side by the deli­cious smells.

I had­n’t thought about that tasty sup­per, again, until this recipe start­ed com­ing togeth­er in my head. 

Aunt Flo­rene was a great cook and an inspi­ra­tion when it came to mak­ing afford­able meals that taste deli­cious! I hope I will be that for some­one, too.

Easy, Filling and Affordable 

garlic mashed potatoes in a serving bowl

Over creamy mashed pota­toes, ground beef and cab­bage is a sat­is­fy­ing, sim­ple com­fort-food sup­per with lots of fla­vor. You can do all the prep in about 10 min­utes and cook the ground beef and cab­bage in 20 min­utes or less. All you need are a few com­mon pantry and fridge staples. 

Ground Beef and Cab­bage cre­ates a very small amount of thin sauce in the pan as it cooks. It’s just enough to driz­zle a Table­spoon or two over each serv­ing. The easy beef and cab­bage recipe is gluten free and absolute­ly scrump­tious! This will become a fast favorite in your meal rotation!

The Ingredients for Ground Beef and Cabbage

Ingredients for Cabbage and Ground Beef recipe - ground beef, cabbage, grated carrot, minced red onion, chicken broth, minced garlic, tomato paste, all purpose seasoning and Southwest seasoning
  • (80–85% lean) Ground Beef
  • Cab­bage, thin­ly sliced
  • Chick­en Broth
  • Car­rots, grated
  • Red Onion, minced
  • Gluten Free Flour [affil­i­ate link]
  • Toma­to Paste
  • Gar­lic, minced
  • All Pur­pose Seasoning
  • South­west Sea­son­ing
  • salt and pep­per, to taste
  • option­al gar­nish­es: chopped cel­ery leaves, chopped pars­ley or sliced green onions

The Ground Beef

raw ground beef on parchment paper sitting on a wooden cutting board

Meat has become an impor­tant con­sid­er­a­tion when devel­op­ing and prepar­ing recipes like this Ground Beef and Cab­bage over mashed potatoes. 

I don’t know the sit­u­a­tion in your area when it comes to gro­cery short­ages and access to qual­i­ty meat. 

For us, it is becom­ing more and more dif­fi­cult to find good ground beef, or chick­en, local­ly. And the prices for what IS avail­able have more than dou­bled in some instances.

Ground Beef and Cabbage over Mashed Potatoes in a white stoneware bowl sitting on a concrete counter

We raised our own chick­ens and beef when I was grow­ing up. I know what meat looks, smells and tastes like when the ani­mals are well cared for. (And when there aren’t a lot of proces­sors and mid­dle­men between it and my table.) That sim­ply isn’t what’s being made avail­able in my small town right now.

To make a meal like Ground Beef and Cab­bage as fla­vor­ful, health­ful and eco­nom­i­cal as you can, choose the best qual­i­ty ground beef you can find and afford. Actu­al­ly, that’s true of all your fam­i­ly meals that include ground beef.

Trusted Sources for Quality Meat

burgers cooking on a charcoal grill

If you know and trust a small fam­i­ly farmer in your area that you can pur­chase ani­mals from and have those processed at a local lock­er, that is always the best option. The oth­er is to find a local, or an online, source that you trust.

I nev­er thought I’d hear myself say that, but it’s true. We have enjoyed the best beef and chick­en we’ve eat­en in decades, over just the last cou­ple of months. And, it has all been deliv­ered to my front door by FedEx or UPS. 

I can feel bet­ter about prepar­ing our favorite fam­i­ly din­ners, like this Ground Beef and Cab­bage recipe, when I know the meat I’m using is excep­tion­al in quality.

Porter Road and Butcher Box

I’ve found two online meat sources that we real­ly do love. Porter Road has our favorite ground beef [affil­i­ate link], though we like Butch­er Box’s, too. Porter Road just has a lit­tle bit coars­er grind than Butch­er Box and the tex­ture reminds us of the ground beef we ate as kids. It’s fla­vor­ful and juicy with a per­fect lean to fat ratio. 

If you’re look­ing for a new source of qual­i­ty meat to feed your fam­i­ly I would­n’t hes­i­tate to rec­om­mend either Porter Road [affil­i­ate link] or Butch­er Box [refer­ral link]. Deliv­ery is quick. The meat arrives frozen or deep chilled (and well pack­aged to keep it that way). 

I won’t lie. The price is pre­mi­um, as you might expect. (Although, I do usu­al­ly order in bulk and get the free ship­ping from Porter Road.) 

I can pay $6/lb for off-smelling, fla­vor­less ground beef at my gro­cery store or I can spend $8/lb and get deli­cious, juicy, dry-aged ground beef [affil­i­ate link] with a great lean to fat ratio and excel­lent fla­vor. It makes my Ground Beef and Cab­bage recipe a fla­vor­ful, deli­cious meal I can be con­fi­dent about serving!

We’ve reached the stage of life where it’s worth it to eat meat less often and pay the extra cost to have excel­lent qual­i­ty beef and chick­en when we DO eat it.

How to Serve Ground Beef and Cabbage

Ground Beef and Cab­bage recipes can be served in many dif­fer­ent ways. Many I have seen are actu­al­ly more like a beef and cab­bage stir fry. I’m sure they are also tasty. But, they weren’t the com­fort food style sup­per I was hop­ing to create. 

We have def­i­nite­ly served this tasty ground beef and cab­bage dish on it’s own for a quick and easy week­night dinner. 

But, it’s just as quick and easy served our favorite way — over creamy mashed pota­toes. Swoon! Using mashed pota­toes as the base, (make your own or pick some up pre-made in your gro­cer’s deli case.) Ground Beef and Cab­bage becomes a com­fort­ing, hearty meal to fill up your whole fam­i­ly. It’s lus­cious and healthy and fills even more hun­gry bel­lies, stretch­ing your grocery/meat dol­lars for the best value.

Ground Beef and Cab­bage is equal­ly deli­cious over mashed sweet pota­toes and the col­or­ful plate that cre­ates is stunning.

Collage of Serving suggestions for Ground beef and cabbage including mashed sweet ptoatoes, brown rice and zucchini noodles

We also enjoy serv­ing this easy recipe of ground beef and cab­bage over brown rice, cau­li­flower rice, zuc­chi­ni noo­dles (zoo­dles) or even home­made pas­ta.

There are many pos­si­bil­i­ties for cre­at­ing a deli­cious and fill­ing, com­fort food ground beef din­ner that makes your gro­cery bud­get go fur­ther and gets a healthy meal on the table quickly.

Possible Recipe Variations

The Meat

While this beef and cab­bage recipe is tra­di­tion­al­ly made with ground beef, you could eas­i­ly make some substitutions.

  • Ground Pork or Ground Sausage
  • Ground Chick­en or Ground Turkey (May need extra fat, like but­ter or olive oil to keep the meat from becom­ing over­ly dry and to add some much need­ed fla­vor)
  • Ground Lamb

The Seasonings

You can def­i­nite­ly sub­sti­tute oth­er sea­son­ings or com­mer­cial brands of All Pur­pose and South­west sea­son­ing, though your fla­vors may be dra­mat­i­cal­ly dif­fer­ent from the recipe I made, depend­ing on the brand.

Com­mer­cial brands are more heav­i­ly depen­dent on salt, in most cas­es. So, I would urge you to taste as you go and add them in small incre­ments until you achieve the fla­vor you want.

Southwest Seasoning Blend in a jar and spilling out of a measuring spoon on a concrete counter top
My home­made South­west Seasoning

You may also find that a good SPICY taco sea­son­ing or spicy faji­ta sea­son­ing is a bet­ter sub­sti­tute for estab­lish­ing the unique fla­vors I’ve cre­at­ed, than a com­mer­cial South­west sea­son­ing. You’ll just have to taste as you go, to see how much you need when mak­ing sea­son­ing substitutions.

Veggies

The clas­sic com­bi­na­tion is ground beef and cab­bage. How­ev­er, I’ve added onion and car­rot to my ver­sion. You could go ahead and use the whole head of cab­bage to stretch your meal fur­ther, if you like. But, I found that about 1/2 a large head of cab­bage was per­fect for our tastes.

head of cabbage with a cut wedge of cabbage sitting in front of it

You could eas­i­ly add oth­er veg­eta­bles to stretch the dish fur­ther and add more nutri­tion­al con­tent, too. Good pos­si­bil­i­ties are :

  • Shred­ded Brus­sels Sprouts
  • Thin­ly Sliced Celery
  • Halved Grape or Cher­ry Tomatoes
  • Grat­ed Parsnips
  • Grat­ed Turnips
  • Thin­ly Sliced Leeks
  • Kale
  • Spinach
  • Col­lard Greens

Making Vegetables Taste Good

steamed vegetables on a white plate - broccoli, snap peas, carrots and squash

I grew up in the age of cov­er­ing veg­eta­bles com­plete­ly in water and boil­ing them until they were very soft or mushy and had lost most of their beau­ti­ful vibrant col­or. Plus, the nutri­ents were drained off when dis­card­ing the cook­ing water. Food trends have def­i­nite­ly changed. And in this instance, for the better.

Most of the veg­eta­bles I used to believe I did­n’t like are ones I tru­ly enjoy, now. The dif­fer­ence is in the way they’re cooked. Roast­ing veg­eta­bles or steam­ing them are my favorite meth­ods for max­i­miz­ing fla­vor and retain­ing nutri­ents while cre­at­ing a pleas­ing tex­ture and keep­ing all that gor­geous color.

As in the case of Ground Beef and Cab­bage, not over­cook­ing the veg­eta­bles is essen­tial to great fla­vor and tex­ture. Cook just until the veg­gies are heat­ed through, but are still ten­der crisp. Their col­or should still be vibrant, not graying.

How to Make Ground Beef and Cabbage

Ground Beef and Cabbage over Mashed Potatoes in a white stoneware bowl sitting on a concrete counter
  1. Brown the (80–85% lean) ground beef in a large stock pot or Dutch oven [affil­i­ate link]. Sea­son with salt and pep­per, to taste, and cook until no pink remains. Do not drain any fat left in the pan with the browned ground beef.
  2. Add the All Pur­pose Sea­son­ing, South­west Sea­son­ing, minced onion, grat­ed car­rot and minced gar­lic to the pan. Cook one to two min­utes over medi­um high heat, stir­ring to com­bine sea­son­ings with the ground beef.
  3. Reduce heat to medium.
  4. Stir the flour into the pot. Try to dis­trib­ute it even­ly. Cook and stir until the meat and veg­eta­bles have a thin coat­ing of flour.
  5. Pour in the chick­en broth. (You can use store-bought broth, but I just used two cups of hot water and 2 tea­spoons of my home­made chick­en bouil­lon pow­der.)
  6. Con­tin­ue stir­ring over medi­um heat until the broth has absorbed all the sea­son­ings and has start­ed to thick­en just slight­ly around the ground beef. It won’t be thick like gravy, but will be like a thick­ened broth.
  7. Stir in the toma­to paste and stir to dis­trib­ute it evenly.
  8. Turn the heat back to medi­um high and add the thin­ly sliced cab­bage. Stir con­stant­ly as the cab­bage heats. It will begin to release some of its liq­uid, soft­en slight­ly and have a more vibrant green col­or. Con­tin­ue cook­ing until the cab­bage is hot and ten­der crisp. 
  9. Do a final taste before serv­ing and add salt and pep­per, as needed.
  10. Serve the Ground Beef and Cab­bage over mashed pota­toes or one of the oth­er options sug­gest­ed, above. I like to do a final gar­nish of chopped cel­ery leaves and fresh pars­ley, mixed togeth­er. And I add a few slices of green onions if I have them in the fridge, too.

I hope you make this deli­cious Ground Beef and Cab­bage recipe your own. Cre­ate a ground beef cab­bage dish that suits the tastes and bud­get of your own fam­i­ly. My sin­cer­est wish is that it becomes a favorite fam­i­ly meal that you can share with the peo­ple you love most. Enjoy, my friends!

Ground Beef and Cabbage over Mashed Potatoes in a white stoneware bowl sitting on a concrete counter

The Recipe

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Ground Beef and Cabbage over Mashed Potatoes in a white stoneware bowl sitting on a concrete counter

Ground Beef and Cabbage


  • Author: Glen­da Embree
  • Total Time: 25 min­utes
  • Yield: 6-8 serv­ings 1x
  • Diet: Gluten Free

Description

Ground Beef and Cab­bage is hum­ble, hearty and utter­ly deli­cious! This easy ground beef and cab­bage recipe stretch­es a pound of ham­burg­er to fill up the whole fam­i­ly.  It’s a bud­get friend­ly main dish.  When sim­ple, tasty com­fort food is what you’re crav­ing, this recipe will hit the spot.


Ingredients

Units Scale
  • 1 pound ground beef (Choose 80–85% lean ground beef for best flavor.)
  • 4 to 5 cups cab­bage, thin­ly sliced (about 1/2 of a large head of cabbage)
  • 2 cups chick­en broth (Made with 2 cups water and my home­made chick­en bouil­lon pow­der)
  • 1 cup car­rot, grated
  • 1/2 cup minced red onion
  • 3 Table­spoons gluten free flour (or all pur­pose flour)
  • 2 Table­spoons toma­to paste
  • 1 Table­spoon minced garlic
  • 1 Table­spoon home­made All Pur­pose Sea­son­ing (or your favorite brand)
  • 1 tea­spoon home­made South­west Seasoning
  • salt and pep­per, to taste

Instructions

  1. Brown the ground beef in a large stock pot or Dutch oven [affil­i­ate link]. Sea­son with salt and pep­per, to taste, and cook until no pink remains. Do not drain any fat left in the pan with the browned hamburger.
  2. Add the All Pur­pose Sea­son­ing, South­west Sea­son­ing, minced onion, grat­ed car­rot and minced gar­lic to the pan. Cook one to two min­utes over medi­um high heat, stir­ring to com­bine sea­son­ings with the ground beef.
  3. Reduce heat to medium.
  4. Stir the flour into the pot. Try to dis­trib­ute it even­ly. Cook and stir until the meat and veg­eta­bles have a thin coat­ing of flour.
  5. Pour in the chick­en broth. (You can use store-bought broth, but I just used two cups of hot water and 2 tea­spoons of my home­made chick­en bouil­lon pow­der.)
  6. Con­tin­ue stir­ring over medi­um heat until the broth has absorbed all the sea­son­ings and has start­ed to thick­en just slight­ly around the ground beef. It won’t be thick like gravy, but will be like a thick­ened broth.
  7. Stir in the toma­to paste and stir to dis­trib­ute it evenly.
  8. Turn the heat back to medi­um high and add the thin­ly sliced cab­bage. Stir con­stant­ly as the cab­bage heats. It will begin to release some of its liq­uid, soft­en slight­ly and have a more vibrant green col­or. Con­tin­ue cook­ing until the cab­bage is hot and ten­der crisp.
  9. Do a final taste before serv­ing and adjust salt and pep­per lev­els if needed.
  10. Serve the Ground Beef and Cab­bage over mashed pota­toes or one of the oth­er options sug­gest­ed, in the post above.  I like to do a final gar­nish of chopped cel­ery leaves and fresh pars­ley, mixed togeth­er.  And I add sliced green onions if I have them in the fridge.

Notes

Nutri­tion info is for the Cab­bage and Ground Beef recipe only.  It DOES NOT  include mashed pota­toes or what­ev­er oth­er base you decide to serve Ground Beef and Cab­bage over.

  • Prep Time: 5 min­utes
  • Cook Time: 20 min­utes
  • Cat­e­go­ry: Main Dish
  • Method: Stove Top
  • Cui­sine: Amer­i­can

More Easy Delicious Ground Beef Recipes

7 thoughts on “Ground Beef and Cabbage, One Pot 30-Minute Easy Recipe”

  1. Your aunt and all your idols made you a per­fect recipe devel­op­er Glen­da. Loved your beef and cab­bage recipe, thanks!

    Reply

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