Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more. Get dinner ready in minutes with this easy one pan recipe for Ground Beef and Cabbage.
Ground Beef and Cabbage
These two are definitely a match made in heaven. They come together to create simple, yet satisfying dishes that are perfect for a busy weeknight dinner.
This dish features some of my favorite veggies and flavors. Think of it as an egg roll in a bowl with ground beef and cabbage. But, with none of the time and effort spent rolling them individually and frying.
This is a skillet meal that I can get on the table in no time at all. It goes perfectly with nothing more than a side of rice. And, my boys devour it gladly.
Ground Beef and Cabbage Skillet
You’ll need the following ingredients to make this recipe:
- ground beef
- garlic and onion
- carrots, bell peppers, and cabbage
- soy sauce
- chili paste or Sriracha hot sauce
- cornstarch
To make this ground beef and cabbage skillet, start by cooking and crumbling the meat in a large skillet over medium-high heat. Add the onion and garlic and continue cooking until softened and fragrant, about 3 minutes.
While the beef and onion are cooking, whisk together the soy sauce, chili paste, and cornstarch in a small glass or bowl. Then, set it aside.
Add the other veggies to the skillet and continue cooking for another 2 minutes. Pour in the sauce and stir well. Then, stir in the cabbage and reduce heat to medium, covering with a lid until it begins to soften, about 3 minutes.
Uncover and continue cooking uncovered for an additional minute or two, as needed, until the sauce has mostly been absorbed and the cabbage is tender-crisp.
Feel free to chop or slice the bell peppers however you like best. I love the look and texture of matchstick vegetables in stir-fry recipes. So, that’s how it appears in the photos for this recipe.
If you prefer a standard chop, that works just as well. Simply add a minute or two to the cooking time. There will also be a more distinct pepper flavor in each bite, using the larger pieces.
Cabbage and Ground Beef
If you’ve been around for a while, then you’ll already know that I love cabbage and ground beef. You see them paired in this recipe for the Unstuffed Cabbage Rolls, which are a total game changer.
I also love this Ground Beef Cabbage Soup; it’s a delicious twist on traditional cabbage rolls, packed full of those beloved flavors in a warm, comforting bowl. Perfect for a cozy night in!
And, I can’t recommend this Italian Vegetable Beef Soup enough. It’s a flavorful medley of tender beef, veggies, and aromatic herbs. It’s great as is, or with one of these Cheesy Drop Biscuits to soak up every last drop!
If you haven’t tried this recipe for Cabbage with Sausage and Potatoes yet, you’re missing out. And, this Kielbasa Cabbage Potato Skillet is a one-pan wonder that’s both mouthwatering and easy to make.
Ground Beef and Cabbage
Ingredients
- 1½ pounds ground beef
- 1 medium yellow onion chopped into ½-inch pieces, about 1 cup
- 4 cloves garlic minced
- 2 large carrots shredded, about 1 cup
- 2 red, yellow, or orange bell peppers sliced into matchsticks, about 2 cups worth
- ½ large head of cabbage shredded thin and chopped, about 6 cups
Sauce Ingredients
- ¼ cup low sodium soy sauce
- 1 tablespoons chili paste or Sriracha hot sauce
- 1 teaspoon cornstarch
Instructions
- In a large skillet over medium-high heat, cook and crumble the ground beef. Add the onion and garlic and continue cooking and stirring for about 3 minutes until softened and fragrant.
- While the beef and onion are cooking, whisk together the soy sauce, chili paste, and cornstarch in a small glass or bowl. Set aside.
- Add the carrots and bell peppers and continue cooking for an additional 2 minutes. Pour in the sauce and stir to mix throughout.
- Stir in the cabbage and reduce the heat to medium. Cover with a lid for about 3 minutes, until it begins to soften. Uncover and continue cooking uncovered for an additional minute or two, as needed, until the sauce has mostly been absorbed and the cabbage is tender-crisp.
Notes
Nutrition
Stuart says
this was really good. it could have been a little spicier, but it has great flavor. I used coconut aminos instead of soy sauce to lower the sodium. this really makes a lot of food – I’ll have enough for 3-4 more meals. it went great with jasmine rice.
Mary says
I’m so glad you’re enjoying the recipe, Stuart, and that you were able to adapt it to suit your needs.