Ground beef and cabbage simmer together in this easy, comforting one-pot meal that’s full of cozy, savory flavor. It’s a simple, budget-friendly dinner that’s perfect for busy weeknights.
- Flavor: Savory browned beef simmered in a rich tomato broth with tender cabbage, a tangy splash of Worcestershire, and a light dill finish.
- Why Make It: One pot, minimal chopping, and cabbage roll flavor without the rolling. The cabbage cooks down tender for a hearty, hands-off dinner.
- Recommended Tools: Make this in a 4-quart Dutch oven or a deep sauté pan with a lid, using a sturdy spoon to break up the beef and give everything a good stir as it simmers.
- Serving Suggestions: Serve over rice, egg noodles, or mashed potatoes, top it with a little parmesan, and enjoy the leftovers for lunch the next day.
What You’ll Need
- Beef: Choose lean ground beef to keep it less greasy. Remember to drain the oil after browning so the sauce stays rich, not oily.
- Cabbage: Choose a firm, heavy head of cabbage. I prefer green cabbage but bagged, chopped cabbage or coleslaw mix is a great shortcut.
- Tomato Sauce Base: For a smoother sauce, replace the diced tomatoes with crushed. For a spicier version, use a can of Rotel instead of regular diced tomatoes. The beef broth can be substituted with chicken broth.
- Variations: For a little kick, add red pepper flakes or a pinch of cayenne with the dill. Sliced bell peppers or shredded carrots can also be added to the cabbage. Or make it cheesy with a sprinkle of Parmesan at the end.
How To Make Ground Beef and Cabbage
- Cook and drain ground beef (full recipe below).
- Stir in the remaining ingredients, scraping the brown bits up.
- Simmer covered until the cabbage is tender.
Serve over rice or with egg noodles.
How To Store and Reheat
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: It will keep in the freezer for up to 3 months. The cabbage will be a little softer but still tasty.
Reheat: Thaw in the fridge overnight if frozen. Warm on the stovetop over medium-low with a splash of broth or water, or microwave covered, stirring once or twice until heated through.
Easy Ground Beef Dinners
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Heat olive oil in a 4qt Dutch oven over medium high heat. Add the ground beef and let it cook for 3 to 4 minutes without stirring to form a nice crust on one side. Break it up with a spoon, continue cooking until no pink remains. Drain any fat.
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Add the onion and garlic and cook 3 minutes more. Add the broth, scraping up any browned bits on the bottom of the pan. Add the cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, dill, salt, and pepper.
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Stir, cover, and simmer for 18 to 25 minutes or until the cabbage is tender, stirring occasionally. Simmer uncovered for 3 to 5 minutes to thicken if desired. Season with additional salt and pepper to taste.
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Serve over rice or pasta if desired.
Store leftovers for up to 4 days in the refrigerator.
Calories: 267 | Carbohydrates: 12g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 466mg | Potassium: 653mg | Fiber: 4g | Sugar: 7g | Vitamin A: 312IU | Vitamin C: 45mg | Calcium: 88mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course
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