Simple Beef & Cabbage Skillet – Fast, Flavorful, and Budget-Friendly

This skillet is the kind of weeknight dinner you’ll make once and keep on repeat. It’s quick, easy, and delivers big comfort with just a handful of ingredients. Think seasoned ground beef, tender cabbage, and a little tomato and garlic to tie everything together.

It’s hearty without being heavy, great for meal prep, and friendly to a range of diets. If you’re craving something satisfying that won’t keep you in the kitchen all night, this one’s a winner.

Simple Beef & Cabbage Skillet - Fast, Flavorful, and Budget-Friendly

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound ground beef (80/20 or 85/15 works well for flavor)
• 1 small head green cabbage, cored and thinly sliced (about 6–7 cups)
• 1 medium yellow onion, diced
• 2–3 cloves garlic, minced
• 1 tablespoon tomato paste (or 1/2 cup canned diced tomatoes, drained)
• 2 tablespoons soy sauce or tamari (for umami and seasoning)
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon dried oregano (optional)
• Pinch of red pepper flakes (optional, for heat)
• 1–2 tablespoons oil (olive, avocado, or neutral)
• 1–2 teaspoons vinegar (apple cider or rice vinegar, for brightness)
• Fresh parsley or green onions, chopped (optional garnish)

Method

 

1. Prep the vegetables. Thinly slice the cabbage and dice the onion. Mince the garlic. Have everything ready—this cooks quickly once you start.
2. Brown the beef. Heat a large skillet over medium-high. Add the oil, then the ground beef. Break it up and cook until browned with crispy edges, about 5–7 minutes. Spoon off excess fat if needed, leaving about a tablespoon in the pan for flavor.
3. Season the beef. Stir in salt, pepper, smoked paprika, and oregano. Cook 30 seconds to bloom the spices.
4. Add onion and garlic. Add the diced onion and cook 2–3 minutes until softened. Stir in the garlic and tomato paste, and cook 1 minute until fragrant and slightly darkened.
5. Cook the cabbage in batches. Add half the cabbage and toss until it wilts slightly, 2–3 minutes. Add the remaining cabbage and continue cooking, tossing often, until tender-crisp, about 5–7 minutes.
6. Add soy sauce and heat. Pour in the soy sauce (or tamari) and a pinch of red pepper flakes if using. Toss to coat and cook 1–2 minutes more to bring the flavors together.
7. Finish with vinegar. Turn off the heat and splash in the vinegar. This brightens everything and balances the richness.
8. Taste and adjust. Add more salt, pepper, or soy sauce if needed. Garnish with chopped parsley or green onions. Serve hot.

What Makes This Recipe So Good

• Fast and easy: One skillet, about 30 minutes, and dinner’s done.
• Affordable ingredients: Cabbage and ground beef stretch beautifully and taste great.
• Low mess: Minimal chopping and just one pan to wash.
• Flexible flavors: You can go smoky, spicy, or savory depending on your spices and add-ins.
• Great leftovers: The flavors deepen overnight, making it perfect for lunches.

What You’ll Need

• 1 pound ground beef (80/20 or 85/15 works well for flavor)
• 1 small head green cabbage, cored and thinly sliced (about 6–7 cups)
• 1 medium yellow onion, diced
• 2–3 cloves garlic, minced
• 1 tablespoon tomato paste (or 1/2 cup canned diced tomatoes, drained)
• 2 tablespoons soy sauce or tamari (for umami and seasoning)
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon dried oregano (optional)
• Pinch of red pepper flakes (optional, for heat)
• 1–2 tablespoons oil (olive, avocado, or neutral)
• 1–2 teaspoons vinegar (apple cider or rice vinegar, for brightness)
• Fresh parsley or green onions, chopped (optional garnish)

How to Make It

1. Prep the vegetables. Thinly slice the cabbage and dice the onion. Mince the garlic.

   Have everything ready—this cooks quickly once you start.

2. Brown the beef. Heat a large skillet over medium-high. Add the oil, then the ground beef. Break it up and cook until browned with crispy edges, about 5–7 minutes.

   Spoon off excess fat if needed, leaving about a tablespoon in the pan for flavor.

3. Season the beef. Stir in salt, pepper, smoked paprika, and oregano. Cook 30 seconds to bloom the spices.
4. Add onion and garlic. Add the diced onion and cook 2–3 minutes until softened. Stir in the garlic and tomato paste, and cook 1 minute until fragrant and slightly darkened.
5. Cook the cabbage in batches. Add half the cabbage and toss until it wilts slightly, 2–3 minutes.

   Add the remaining cabbage and continue cooking, tossing often, until tender-crisp, about 5–7 minutes.

6. Add soy sauce and heat. Pour in the soy sauce (or tamari) and a pinch of red pepper flakes if using. Toss to coat and cook 1–2 minutes more to bring the flavors together.
7. Finish with vinegar. Turn off the heat and splash in the vinegar. This brightens everything and balances the richness.
8. Taste and adjust. Add more salt, pepper, or soy sauce if needed.

   Garnish with chopped parsley or green onions. Serve hot.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
• Reheating: Warm in a skillet over medium heat with a splash of water to loosen, or microwave in 45-second bursts, stirring in between.
• Freezing: Yes, it freezes well. Pack into freezer-safe containers for up to 2 months.

  Thaw overnight in the fridge, then reheat and add a fresh squeeze of vinegar or a sprinkle of soy sauce to perk it up.

• Meal prep tip: Portion into single-serve containers with rice or cauliflower rice for grab-and-go lunches.

Why This is Good for You

• Protein-packed: Ground beef provides protein for steady energy and satisfaction.
• Fiber and vitamins: Cabbage is loaded with fiber, vitamin C, and vitamin K.
• Lower carb: Without starches, it’s naturally lower in carbs while still filling.
• Balanced flavors, less sugar: Soy sauce and tomato paste add depth without added sweeteners.
• Customizable fat level: Choose leaner beef if you prefer, or drain more fat for a lighter dish.

What Not to Do

• Don’t skip browning. Pale beef means less flavor. Get some color on the meat before adding the veggies.
• Don’t overcrowd without tossing. Cabbage needs movement in the pan to cook evenly. Toss frequently so it softens without steaming into mush.
• Don’t forget acid. A tiny splash of vinegar at the end transforms the dish from flat to vibrant.
• Don’t over-salt early. Soy sauce adds saltiness.

  Season lightly at the start and adjust at the end.

• Don’t overcook. Aim for tender-crisp cabbage with a little bite. Overcooking dulls the color and flavor.

Alternatives

• Protein swaps: Ground turkey, chicken, or pork all work. For plant-based, try crumbled tofu or lentils with a splash of extra soy sauce.
• Flavor twists:
  • Go Korean-inspired with gochujang and sesame oil.
  • Make it Tex-Mex with cumin, chili powder, and a squeeze of lime.
  • Try Italian vibes with fennel seeds, basil, and a sprinkle of Parmesan.
• Veg add-ins: Shredded carrots, bell peppers, or mushrooms fit right in without changing the cook time much.
• Low-sodium version: Use low-sodium soy sauce and increase paprika and garlic for flavor.
• Make it saucy: Stir in a few tablespoons of beef broth or a splash of Worcestershire for extra moisture.
• Serve it with: Rice, quinoa, noodles, mashed potatoes, or cauliflower rice.

  It’s also great tucked in a warm pita or wrapped in tortillas.

FAQ

Can I use pre-shredded coleslaw mix?

Yes. Use about 6–7 cups. Skip any dressing and add it straight to the pan.

It cooks faster than freshly sliced cabbage, so keep an eye on it.

What’s the best fat percentage for ground beef?

85/15 is a sweet spot for flavor and moisture. If you use 93/7, add a little extra oil so the skillet doesn’t dry out.

How do I make it spicier?

Add more red pepper flakes, a diced jalapeño, or a spoonful of chili crisp. Sriracha at the end also works well.

Can I make this ahead?

Absolutely.

It reheats beautifully. Store it in the fridge up to 4 days or freeze for up to 2 months.

How do I keep the cabbage from getting soggy?

Cook over medium-high heat and toss often. Don’t cover the skillet, and stop cooking once the cabbage turns tender with a bit of crunch.

Is there a gluten-free option?

Use tamari or coconut aminos instead of regular soy sauce, and check your spices to ensure they’re gluten-free.

Can I add potatoes or rice directly to the skillet?

Yes.

Par-cook diced potatoes first so they finish at the same time, or stir in cooked rice at the end to warm through.

Final Thoughts

This Simple Beef & Cabbage Skillet delivers comfort, speed, and value without sacrificing flavor. It’s the kind of recipe you can tweak depending on what’s in your pantry and who you’re feeding. Keep the core technique—brown the beef, season well, cook the cabbage until tender-crisp, and finish with a splash of acid—and you’ll get great results every time.

Serve it your way and enjoy an easy dinner that tastes even better the next day.