I’ve lost count of how many times this cabbage and ground beef skillet has rescued my weeknights. It’s hearty, filling, and comes together without a fuss. If you’ve got ground beef in your fridge and no idea what to do with it, this is the kind of dinner that feels like a small victory. We’re talking comfort food with very little cleanup. The ground beef sizzles into something magical, while the cabbage softens just enough to soak up all that flavor. It’s the kind of dish that doesn’t look flashy, but somehow gets scraped clean every single time. This is one of those summer ground beef recipes that works all year round. Whether you’re searching for Ground Beef Recipes For Dinner, a quick recipe for ground beef, or even Easy Crockpot Recipes With Ground Beef (yes, you can adapt this), you’re in the right place. This skillet hits every note when it comes to recips with ground beef that you’ll actually want to eat again tomorrow. Yes, I spelled ‘recipes’ wrong. Twice. But you get the point.

1) Key Takeaways
2) Easy Cabbage and Ground Beef Skillet Recipe
3) Ingredients for Cabbage and Ground Beef Skillet
4) How to Make Cabbage and Ground Beef Skillet
5) Tips for Making Cabbage and Ground Beef Skillet
6) Making Cabbage and Ground Beef Skillet Ahead of Time
7) Storing Leftover Cabbage and Ground Beef Skillet
8) Try these Main Course recipes next!
9) Cabbage and Ground Beef Skillet
10) Nutrition

1) Key Takeaways

This skillet recipe uses budget-friendly ingredients.
Perfect for weeknights when time is tight.
Low-carb, one-pan, and full of flavor.
Great use for leftover cabbage or ground beef.

2) Easy Cabbage and Ground Beef Skillet Recipe

We’ve all had that moment. The one where you open the fridge, spot a head of cabbage next to a pack of ground beef, and ask yourself, now what? This is where this simple, homey dish comes to the rescue. A skillet, some heat, and a few everyday spices—boom. Dinner’s practically done.

This dish keeps it humble. Just cabbage and beef, but they balance each other out like old friends who finish each other’s sentences. The beef gets golden and a little crispy, the cabbage wilts into something silky, and everything soaks up the garlic and paprika like it’s supposed to.

What makes this one stand out in the crowd of ground beef recipes is how low-effort it is. You get warmth and comfort without cluttering the sink with dishes. It slides nicely into your collection of summer ground beef recipes, but really, it’s good any time you want an easy win at the stove.

3) Ingredients for Cabbage and Ground Beef Skillet

Ground Beef: About a pound does the job. I usually grab 80/20 for just the right balance of flavor and juiciness. The fat renders and makes the cabbage taste like it got invited to a barbecue.

Cabbage: Go with half a head, chopped up. Green cabbage works best here, but if red cabbage is all you’ve got, the flavor holds up—though things might get a little more colorful than expected.

Onion: One medium onion, chopped. It’s the quiet workhorse that builds the foundation of flavor. When it softens, the whole dish mellows out.

Garlic: Two cloves, minced. They don’t take over but they show up in the background with a whisper of sharpness that ties everything together.

Olive Oil: One tablespoon is all you need to get things sizzling. You could use butter, but I like the cleaner taste of olive oil for this dish.

Paprika: Just a half teaspoon gives a subtle warmth. Smoked paprika would work if you’re leaning into bolder flavors.

Salt and Pepper: To taste. I start light, taste as I go, and always add a little more at the end to bring everything together.

4) How to Make Cabbage and Ground Beef Skillet

Step 1. Heat your olive oil in a large skillet over medium heat. Let it warm for a minute or two so the onions get a proper sizzle when they hit the pan.

Step 2. Add the chopped onion. Stir occasionally until it turns soft and translucent. This is your flavor base, so don’t rush it.

Step 3. Stir in the minced garlic. It just needs about 30 seconds—just until it smells fragrant and starts to wake up the pan.

Step 4. Toss in the ground beef. Break it up with your spoon and let it brown evenly. Don’t drain off the fat unless you’re really watching it. That’s where the flavor lives.

Step 5. Season with paprika, salt, and pepper. You’ll see the beef take on color and aroma with every stir.

Step 6. Fold in the chopped cabbage. Cover the skillet and let it steam. Stir now and then so nothing sticks. After about 10 to 15 minutes, the cabbage should be soft but not soggy.

Step 7. Give it one last taste. Maybe it needs a pinch more salt, maybe a splash of vinegar. Then scoop it onto plates and dig in.

5) Tips for Making Cabbage and Ground Beef Skillet

Use a big enough skillet. This dish starts out bulky with the cabbage, but it cooks down. Still, space helps things brown instead of steam too early.

Don’t skip the paprika. It seems small, but it makes the dish feel rounder and warmer. If you like a bit more heat, try adding a pinch of red pepper flakes too.

Let the cabbage sit before serving. After you turn off the heat, let it rest for a few minutes with the lid on. The steam helps mellow the flavors just a touch more—and it’ll be cooler for serving.

6) Making Cabbage and Ground Beef Skillet Ahead of Time

This is one of those recipes with ground beef that actually gets better after a day in the fridge. The flavors settle in, and the cabbage soaks up everything in the pan.

Make it the night before if you’ve got a packed day coming up. Just reheat gently in a skillet or microwave and maybe splash a bit of broth or water if it looks dry.

It’s great for meal prep. Portion it out into containers, and you’ve got lunch ready for the next few days. It works well both hot or room temp, if your office microwave is on the fritz.

7) Storing Leftover Cabbage and Ground Beef Skillet

Scoop leftovers into a sealed container and stick them in the fridge. They’ll stay good for about 3 to 4 days without losing their edge.

If you plan to freeze it, let the skillet cool fully first. Then transfer to a freezer-safe bag or container. It should last up to 2 months.

Reheat on the stove or in the microwave. Just give it a stir halfway through and maybe add a touch of water to loosen it up. It comes back to life fast.

8) Try these Main Course recipes next!

9) Cabbage and Ground Beef Skillet