Hearty Skillet Beef and Cabbage with Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 lb (450 g) ground beef, 80–90% lean
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 small green cabbage (about 2 lb / 900 g), cored and thinly sliced
• 1 can (14.5 oz / 410 g) diced tomatoes, with juices
• 2 tbsp tomato paste
• 1/2 cup (120 ml) beef broth or water
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (optional, for serving)
• Optional for serving: sour cream or shredded cheese; crusty bread or cooked rice

Do This

• 1. Prep onion, garlic, and thinly slice the cabbage; open the can of tomatoes.
• 2. Heat 1 tbsp oil in a large skillet over medium-high; brown the ground beef, breaking it up, 5–7 minutes. Drain excess fat if needed.
• 3. Push beef to the edges; add remaining 1 tbsp oil and the onion. Cook until softened, then add garlic and spices; cook 1 minute.
• 4. Add tomato paste and Worcestershire; stir to coat beef and onions, scraping up browned bits from the pan.
• 5. Add cabbage, diced tomatoes with juices, broth, salt, and pepper. Toss well; cover and cook over medium heat 10–12 minutes, stirring occasionally.
• 6. Uncover and cook 5–8 minutes more until cabbage is tender and most liquid has reduced. Taste and adjust seasoning.
• 7. Sprinkle with parsley and serve hot, optionally topped with sour cream or cheese and with bread or rice on the side.

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Why You’ll Love This Recipe

• Comforting and hearty, with cozy cold-weather flavors in a single skillet.
• Uses affordable, everyday ingredients like ground beef, cabbage, and canned tomatoes.
• All cooked on the stovetop in about 45 minutes, with minimal cleanup.
• Flexible and forgiving: easy to make spicier, cheesier, or stretch with extra veggies or grains.

Grocery List

• Produce: 1 medium yellow onion, 3 cloves garlic, 1 small green cabbage, fresh parsley (optional)
• Dairy: Sour cream and/or shredded cheese for serving (optional)
• Pantry: 1 lb ground beef (from meat section), olive oil, 1 can diced tomatoes (14.5 oz), tomato paste, beef broth or bouillon, Worcestershire sauce, smoked paprika, ground cumin, dried thyme, crushed red pepper flakes, kosher salt, black pepper, bread or rice (optional for serving)

Full Ingredients

Beef and Cabbage Skillet

• 1 lb (450 g) ground beef, 80–90% lean
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 small green cabbage (about 2 lb / 900 g), cored and thinly sliced into shreds
• 1 can (14.5 oz / 410 g) diced tomatoes, with their juices
• 2 tbsp tomato paste
• 1/2 cup (120 ml) beef broth or water
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

Optional Toppings & Serving Ideas

• 2 tbsp chopped fresh parsley or green onions, for garnish
• 1/2–1 cup shredded sharp cheddar, Monterey Jack, or mozzarella, for melting on top
• Sour cream, for serving
• Crusty bread, buttered toast, cooked egg noodles, or cooked rice or barley, for serving

Step-by-Step Instructions

Step 1: Prep the Vegetables and Gather Ingredients

Before you start cooking, set yourself up for an easy, relaxed stovetop session. Dice the onion into small pieces so it softens quickly. Mince the garlic finely. Remove any damaged outer leaves from the cabbage, then quarter it through the core. Slice away the hard core from each quarter, then cut the cabbage into thin shreds (about 1/4 inch wide). Open the can of diced tomatoes and measure out the spices, tomato paste, and Worcestershire sauce so they are ready to go.

Choose a large, heavy skillet or sauté pan, at least 11–12 inches wide, preferably cast iron or stainless steel. A roomy pan helps the beef brown nicely and gives the cabbage space to wilt without steaming too much.

Step 2: Brown the Beef

Place the skillet over medium-high heat and let it preheat for 1–2 minutes. Add 1 tablespoon of the olive oil and swirl to coat the bottom. Add the ground beef in chunks, spreading it out into an even layer. Let it cook undisturbed for 2–3 minutes so it develops a good brown crust on the bottom.

Begin breaking up the beef with a wooden spoon or spatula into small crumbles. Continue cooking, stirring occasionally, until the beef is well browned and no pink remains, about 5–7 minutes total. If there is more than about 1 tablespoon of fat in the pan, carefully spoon off the excess, leaving just enough to flavor the dish. Leave the browned beef in the skillet.

Step 3: Soften the Onions and Bloom the Spices

Push the browned beef to the outer edges of the skillet, leaving an open space in the center. Add the remaining 1 tablespoon olive oil to the middle, then add the diced onion. Cook, stirring the onion occasionally and mixing in some of the beef, until the onion is softened and starting to turn golden around the edges, about 4–5 minutes.

Add the minced garlic, smoked paprika, ground cumin, dried thyme, and crushed red pepper flakes (if using). Stir constantly for about 30–60 seconds, just until the garlic is fragrant and the spices smell toasty. This quick step helps unlock much deeper flavor than simply tossing the spices in later.

Step 4: Build a Rich Base with Tomato and Pan Drippings

Add the tomato paste and Worcestershire sauce to the skillet. Stir to coat the beef and onions with the thick paste, scraping up any browned bits stuck to the bottom of the pan. Let the tomato paste cook for 1–2 minutes, stirring often, until it darkens slightly in color; this caramelization adds a deep, savory richness.

Pour in the beef broth (or water) and use your spoon to scrape along the bottom of the pan, loosening any remaining browned bits. These drippings dissolve into the liquid and become part of the sauce, so do not skip this deglazing step.

Step 5: Add the Cabbage and Tomatoes

Add the shredded cabbage to the skillet. It may look like a lot at first, but it will shrink down significantly as it cooks. Sprinkle the kosher salt and black pepper over the cabbage. Pour the can of diced tomatoes and their juices over the top.

Use tongs or a large spoon to toss everything together until the cabbage is coated in the tomato-beef mixture. Reduce the heat to medium, then cover the skillet with a lid. Cook for 10–12 minutes, lifting the lid once or twice to stir and help the cabbage wilt evenly. The cabbage should soften and release some of its moisture while absorbing the flavors in the pan.

Step 6: Uncover, Reduce, and Season to Taste

Remove the lid and continue cooking over medium heat for another 5–8 minutes, stirring occasionally. During this time, the excess liquid will reduce and the mixture will thicken into a hearty, slightly saucy skillet meal. The cabbage should be tender but not mushy, with a bit of bite at the thickest parts of the leaves.

Taste and adjust the seasoning: add more salt for overall flavor, black pepper for warmth, or a pinch more crushed red pepper for heat. If you prefer a slightly tangier flavor, you can add an extra teaspoon of Worcestershire sauce at this stage.

Step 7: Finish and Serve Warm

Once the skillet looks thick and hearty and the cabbage is cooked to your liking, remove it from the heat. If using fresh parsley or green onions, sprinkle them over the top for a fresh contrast to the rich, savory flavors. For an extra-cozy touch, you can scatter shredded cheese over the hot skillet and cover it for 1–2 minutes off the heat to let the cheese melt.

Serve the beef and cabbage mixture hot, straight from the skillet, with crusty bread, buttered toast, rice, barley, or egg noodles alongside or underneath. A spoonful of cool sour cream on top is especially nice on a cold night.

Pro Tips

• Let the beef really brown. Resist the urge to stir constantly at first; undisturbed contact with the pan builds those flavorful browned bits that make the sauce delicious.
• Slice the cabbage evenly. Aim for thin, even shreds so the cabbage cooks at the same rate. Thicker pieces will stay a bit crunchier, which you might enjoy, but consistency helps.
• Control the liquid level. If you like a saucier dish, cover for longer and add an extra splash of broth. If you prefer it drier and more stir-fry-like, cook uncovered longer to let excess liquid evaporate.
• Adjust the spice warmth. Crushed red pepper flakes add gentle heat; if you are cooking for spice-sensitive eaters, leave them out and let people add hot sauce at the table.
• Use a large pan. Overcrowding leads to steaming instead of browning. If your pan is smaller, brown the beef in two batches or reduce the cabbage slightly.

Variations

• Cheesy “Cabbage Skillet Casserole”: After reducing the liquid, top the skillet generously with shredded cheddar or mozzarella. Cover for 2–3 minutes on low heat until melted and bubbly, or slide under a broiler-safe lid if your skillet is oven-safe and briefly broil to brown the cheese.
• Potato or Carrot Boost: Add 1–2 diced carrots or 2 small diced potatoes (about 1/2 inch pieces) after browning the beef and softening the onion. Sauté them for a few minutes before adding cabbage and tomatoes. You may need an extra 1/4 cup broth and a few more minutes of covered cooking.
• Smoky and Spicy Ranch Style: Increase smoked paprika to 1 1/2 tsp, add 1/2 tsp chili powder, and use fire-roasted diced tomatoes. Finish with a squeeze of fresh lemon or a dash of hot sauce for brightness.

Storage & Make-Ahead

Allow the skillet mixture to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days. The flavors deepen as it rests, making it an excellent make-ahead meal.

To reheat, warm gently in a covered skillet over medium-low heat with a splash of water or broth, stirring occasionally, until heated through, about 5–10 minutes. You can also reheat individual portions in the microwave, covered, for 1–2 minutes, stirring halfway.

For longer storage, freeze in freezer-safe containers or heavy-duty bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating. The cabbage will be slightly softer after freezing but still hearty and tasty.

Nutrition (per serving)

Estimated for 1 of 4 servings, without optional cheese, sour cream, or starchy sides:

Approximate values: about 360 calories; 25 g protein; 14 g carbohydrates; 22 g fat; 6 g saturated fat; 5 g fiber; 7 g sugars; 650 mg sodium. Actual values will vary based on specific brands, fat content of the beef, and any toppings or sides you add.