Ground Beef and Cabbage Skillet
This ground beef and cabbage skillet turns simple beef, cabbage, tomatoes, rice, and broth into a cozy unstuffed cabbage roll dinner without the extra work.
It fits a budget-friendly kitchen because cabbage stretches the beef, rice makes it filling, and canned tomatoes bring big flavor for very little money. It also gives you a balanced plate with protein, vegetables, and carbs all cooked in one pan.
Why You’ll Love This Recipe
- Comfort food flavor: It tastes like cabbage rolls, but you skip the rolling and baking.
- Tender and saucy texture: The rice soaks up tomato broth while the cabbage softens into the skillet.
- Simple pantry meal: Ground beef, rice, cabbage, and canned tomatoes do most of the work.
- Easy cleanup: Everything simmers together in one large skillet or pot.
Fabian’s Budget Tip: Use half a pound of ground beef and add one extra cup of chopped cabbage plus half a cup of cooked lentils. You still get hearty flavor, but you cut the cost and add extra fiber.
Ingredients (Serves 4)
- 1 tablespoon olive oil or neutral cooking oil, 15 ml
- 1 pound lean ground beef, 454 g
- 1 small yellow onion, diced, about 1 cup or 150 g
- 2 garlic cloves, minced, about 2 teaspoons or 6 g
- 4 cups chopped green cabbage, about 300 g
- 1 can diced tomatoes with juices, 14.5 ounces or 411 g
- 1 and 1 half cups beef broth, 360 ml
- 1 half cup uncooked long grain white rice, 95 g
- 1 teaspoon paprika, 2 g
- 1 teaspoon Italian seasoning, 1 g
- 1 teaspoon kosher salt, or to taste, 5 g
- 1 half teaspoon black pepper, 1 g
- 1 tablespoon chopped parsley, optional, 4 g
Step-by-Step Instructions
1. Brown the Beef
Heat the oil in a large deep skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook for 5 to 7 minutes, until the beef turns brown and you see little browned bits on the bottom of the pan. Those bits give the skillet its rich, savory flavor.
2. Add Onion and Garlic
Stir in the diced onion. Cook for 3 minutes, until the onion looks glossy and soft. Add the garlic and stir for 30 seconds, just until your kitchen smells warm and garlicky. Do not let the garlic darken too much, or it can taste bitter.
3. Soften the Cabbage
Add the chopped cabbage, paprika, Italian seasoning, salt, and pepper. Stir well so the cabbage gets coated in the beef juices and spices. Cook for 4 to 5 minutes, until the cabbage starts to wilt and the edges look shiny.
4. Add Tomatoes, Rice, and Broth
Pour in the diced tomatoes with their juices, the beef broth, and the uncooked rice. Scrape the bottom of the skillet as you stir, so every browned bit melts into the sauce. The mixture should look loose and brothy at this point because the rice will absorb liquid as it cooks.
5. Simmer Until Tender
Bring the skillet to a gentle boil. Lower the heat, cover the pan, and simmer for 18 to 22 minutes. Stir once or twice so the rice does not stick. The dish is ready when the rice is tender, the cabbage is soft, and the tomato broth has thickened into a cozy sauce.
6. Rest and Serve
Turn off the heat and let the skillet rest, covered, for 5 minutes. This helps the rice finish steaming and makes the texture softer. Taste and add more salt or pepper if needed. Sprinkle with parsley if you like a fresh finish.
Expert Troubleshooting and FAQs
Why is my rice still firm?
The heat may have been too low, or the lid may have let too much steam escape. Add 2 to 4 tablespoons of broth or water, cover again, and simmer for another 5 minutes. The rice should taste tender, not chalky.
Can I use brown rice?
Yes, but brown rice takes much longer than white rice. For the best texture, use cooked brown rice and stir it in during the last 5 minutes. If you use uncooked brown rice, you will need more broth and a longer simmer.
Can I use ground turkey instead of beef?
Yes. Ground turkey works well, especially with the tomatoes and cabbage. Add an extra teaspoon of oil if the turkey is very lean, and season well so the skillet still tastes rich.
How do I store leftovers?
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water because the rice thickens as it sits.
Estimated Nutritional Facts per Serving
- Calories: About 365
- Protein: About 28 g
- Carbs: About 30 g
- Fats: About 15 g
Ground Beef and Cabbage Skillet
Ingredients
- 1 tablespoon olive oil or neutral cooking oil, 15 ml
- 1 pound lean ground beef, 454 g
- 1 small yellow onion, diced, about 1 cup or 150 g
- 2 garlic cloves, minced, about 2 teaspoons or 6 g
- 4 cups chopped green cabbage, about 300 g
- 1 can diced tomatoes with juices, 14.5 ounces or 411 g
- 1 and 1 half cups beef broth, 360 ml
- 1 half cup uncooked long grain white rice, 95 g
- 1 teaspoon paprika, 2 g
- 1 teaspoon Italian seasoning, 1 g
- 1 teaspoon kosher salt, or to taste, 5 g
- 1 half teaspoon black pepper, 1 g
- 1 tablespoon chopped parsley, optional, 4 g
Instructions
- 1. Brown the Beef. Heat the oil in a large deep skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook for 5 to 7 minutes, until the beef turns brown and you see little browned bits on the bottom of the pan. Those bits give the skillet its rich, savory flavor.
- 2. Add Onion and Garlic. Stir in the diced onion. Cook for 3 minutes, until the onion looks glossy and soft. Add the garlic and stir for 30 seconds, just until your kitchen smells warm and garlicky. Do not let the garlic darken too much, or it can taste bitter.
- 3. Soften the Cabbage. Add the chopped cabbage, paprika, Italian seasoning, salt, and pepper. Stir well so the cabbage gets coated in the beef juices and spices. Cook for 4 to 5 minutes, until the cabbage starts to wilt and the edges look shiny.
- 4. Add Tomatoes, Rice, and Broth. Pour in the diced tomatoes with their juices, the beef broth, and the uncooked rice. Scrape the bottom of the skillet as you stir, so every browned bit melts into the sauce. The mixture should look loose and brothy at this point because the rice will absorb liquid as it cooks.
- 5. Simmer Until Tender. Bring the skillet to a gentle boil. Lower the heat, cover the pan, and simmer for 18 to 22 minutes. Stir once or twice so the rice does not stick. The dish is ready when the rice is tender, the cabbage is soft, and the tomato broth has thickened into a cozy sauce.
- 6. Rest and Serve. Turn off the heat and let the skillet rest, covered, for 5 minutes. This helps the rice finish steaming and makes the texture softer. Taste and add more salt or pepper if needed. Sprinkle with parsley if you like a fresh finish.
