Ground Beef and Cabbage Skillet (Low Carb)

Ground beef and cabbage recipes turn one pound and a half of beef and a single inexpensive head of cabbage into a hearty dinner for four to six people in about 40 minutes. This version is a one-pan skillet: browned beef, onion, garlic and smoked paprika, then a whole head of chopped cabbage cooked hot and fast so it stays sweet and tender-crisp instead of limp and watery.

Below you’ll find the ingredients, how to cut and cook cabbage so it never turns soggy, a step-by-step method, a low-carb note with a net-carb estimate, five more ways to cook cabbage and ground beef (including an unstuffed cabbage roll skillet and egg roll in a bowl), and how to store and freeze leftovers. The printable recipe card is at the bottom.

Why You’ll Love This Ground Beef and Cabbage Skillet

This is the kind of dinner that fits a tight budget and a busy evening at the same time. Cabbage costs little, keeps for weeks in the crisper drawer, and cooks down into a big, satisfying pile that stretches the beef.

• One pan, about 40 minutes. Everything cooks in a single 12-inch skillet, so there’s only one pan to wash.
• Feeds 4 to 6. Serve four big bowls on its own or six portions with a side.
• Naturally low in carbs. No rice, pasta or flour in the main recipe, with about 8 grams of net carbs per serving (details below).
• Pantry spices. Smoked paprika, garlic, tomato paste and a splash of soy sauce give it a savory, slightly smoky flavor.
• Flexible. The same base becomes soup, a casserole, an Asian-style bowl or an unstuffed cabbage roll skillet with a few swaps.
• Good the next day. Leftovers reheat well for lunches.

If you’re looking for more lighter weeknight ideas built around beef, browse our list of healthy ground beef recipes too.

Ingredients for Ground Beef and Cabbage

These amounts make 6 servings (or 4 large ones). Everything is easy to find at any grocery store.

For the beef

• 85% lean ground beef, 1½ lb (680 g). It has enough fat to flavor the cabbage. With 90% lean beef, add an extra teaspoon of oil.
• Olive oil, 1 tablespoon.
• Diamond Crystal kosher salt, 1½ teaspoons (or ¾ teaspoon table salt), divided, and black pepper, ½ teaspoon.

For the cabbage and sauce

• Green cabbage, 1 medium head, about 2 lb (900 g), cored and cut into 1-inch pieces. That’s roughly 10 cups once chopped.
• Yellow onion, 1 medium, diced.
• Garlic, 4 cloves, minced.
• Smoked paprika, 1 teaspoon, plus red pepper flakes, ¼ teaspoon (optional).
• Tomato paste, 2 tablespoons.
• Diced tomatoes, 1 can (14.5 oz / 411 g), drained well.
• Low-sodium soy sauce, 1 tablespoon (or coconut aminos).
• Apple cider vinegar, 1 tablespoon, to brighten the finished dish.
• Green onions, 2, sliced, to serve.

Why drain the tomatoes? Cabbage releases plenty of its own water as it cooks. Adding the tomato juice too is the fastest way to end up with a soupy pan, so save it for soup or discard it.

Equipment You Need

You don’t need anything special, but the size of the pan matters more than you might expect. A crowded pan steams cabbage instead of browning it.

• A 12-inch deep skillet or 5-quart sauté pan. A cast-iron skillet or a wide Dutch oven also works. Ten cups of raw cabbage looks like too much at first, but it shrinks by about half within 3 minutes.
• A large chef’s knife and cutting board for coring and chopping the cabbage.
• A wooden spoon or stiff spatula to break up the beef.
• An instant-read thermometer to check that the beef reaches 160°F (71°C).
• A small bowl lined with a paper towel for pouring off extra fat.

How to Prep Cabbage So It Doesn’t Get Soggy

Most watery cabbage dishes go wrong before the pan even gets hot. The cut, the type of cabbage and how dry it is all decide whether you get sweet, lightly browned pieces or a gray, wet pile.

Choosing and cutting the cabbage

1. Pick a heavy, tight head of green cabbage with shiny outer leaves. Savoy cabbage works too, but it is more delicate and cooks about 2 minutes faster.
2. Peel off 1 or 2 outer leaves if they are bruised or wilted.
3. Quarter the head through the core, then cut the hard core out of each quarter at an angle.
4. Cut each quarter into 1-inch strips, then cut across into roughly 1-inch squares. Bigger pieces hold their texture; thin shreds collapse.
5. Rinse only if needed, then dry well in a salad spinner or on a towel. Wet cabbage steams.

Five rules for crisp-tender, never watery cabbage

Stir every 2 minutes rather than constantly. The cabbage needs a little contact time with the hot pan to pick up those golden edges that give the dish its sweetness.

How to Make Ground Beef and Cabbage (Step by Step)

Plan on 15 minutes of prep and about 25 minutes at the stove. Have the cabbage chopped and the onion and garlic ready before you start, because things move quickly once the beef is browned.

1. Brown the beef. Heat the oil in the skillet over medium-high heat. Add the beef, sprinkle with ½ teaspoon of the kosher salt and the pepper, and press it into an even layer. Let it sit 3 minutes to brown, then break it into crumbles and cook 4 to 5 minutes more, until no pink remains.
2. Check the temperature. The beef should read 160°F (71°C) in the thickest clump.
3. Pour off most of the fat. Tilt the pan and spoon away all but about 1 tablespoon of the fat.
4. Cook the aromatics. Add the onion and cook 4 minutes until it softens. Stir in the garlic, smoked paprika, pepper flakes and tomato paste and cook 1 minute, until the paste darkens.
5. Add the first batch of cabbage. Add half the cabbage and toss with tongs or a spoon until coated. Cook 3 minutes, until it wilts and shrinks.
6. Add the rest. Add the remaining cabbage and cook uncovered 8 to 10 minutes, stirring every 2 minutes, until tender-crisp with some browned edges.
7. Finish. Stir in the drained tomatoes, soy sauce and the remaining 1 teaspoon salt. Cook 2 to 3 minutes until heated through and any liquid has cooked off.
8. Brighten and serve. Take the pan off the heat, stir in the vinegar, taste and adjust the salt and pepper, and top with green onions.

Want softer, more braised cabbage? After step 6, cover the pan for 3 to 4 minutes on medium-low, then uncover and continue. You’ll lose the browned edges but get a silky texture closer to cabbage rolls.

Tips for the Best Ground Beef and Cabbage

A few small habits make the difference between a flat, watery skillet and one with real flavor.

• Brown, don’t just cook, the beef. Letting it sit undisturbed for 3 minutes builds a crust and browned bits that flavor the whole pan.
• Keep about 1 tablespoon of fat. Too much makes the dish greasy; too little and the cabbage won’t brown.
• Toast the tomato paste. A minute in the hot fat takes away its raw, tinny taste.
• Season in layers. Salt the beef, then the cabbage at the end, and taste before serving.
• Finish with acid. One tablespoon of vinegar wakes up all the flavors. Lemon juice works too.
• Use fresh beef. If you’re not sure about a package in the fridge, here’s how to tell if ground beef is bad before you start.

Ground beef safety

Ground beef must reach 160°F (71°C), according to the FoodSafety.gov safe minimum internal temperatures chart. Grinding spreads any surface bacteria through the meat, so color alone isn’t a reliable check. Push the thermometer into the thickest clump of crumbles before you add the cabbage.

Quick troubleshooting

Is Ground Beef and Cabbage Low Carb?

Yes, the main skillet recipe is low in carbs because it has no rice, noodles, potatoes or flour. Most of the carbs come from the cabbage, onion and tomatoes. The figures below are estimates per serving (⅙ of the recipe), based on USDA FoodData Central values for each raw ingredient.

For reference, raw green cabbage has about 5.8 g of carbs and 2.5 g of fiber per 100 g, according to USDA data. These numbers are rough estimates for meal planning only. Brands of tomatoes and beef vary, so check your labels if you track carbs closely.

• Lower the carbs a little more: skip the canned tomatoes and use only the tomato paste, which saves about 1 g of net carbs per serving.
• Add healthy fat: top each bowl with a few slices of avocado or a spoonful of sour cream.
• Add the rice variation only if you’re not counting carbs; it raises them considerably.

More Ground Beef and Cabbage Recipes: Variations and Substitutions

The skillet is a starting point. Once you have browned beef and chopped cabbage, these five ground beef and cabbage recipes each need only a few extra ingredients. Each one serves 4 to 6.

1. Unstuffed cabbage roll skillet

All the flavor of stuffed cabbage rolls with none of the rolling. This unstuffed cabbage roll skillet is the version to make when you want something saucy and comforting.

• Brown 1½ lb (680 g) ground beef with 1 diced onion and 3 cloves garlic.
• Stir in ¾ cup (140 g) uncooked long-grain white rice, 1 can (15 oz / 425 g) tomato sauce, 1 can (14.5 oz) diced tomatoes with their juice, 1 cup (240 ml) beef broth, 1 teaspoon dried oregano and 1 teaspoon salt.
• Layer 8 cups chopped cabbage on top, cover and simmer on low 20 to 25 minutes, stirring once halfway, until the rice is tender.
• Finish with 1 tablespoon brown sugar and 1 tablespoon lemon juice for the classic sweet-sour taste.

2. Egg roll in a bowl

• Brown 1 lb (450 g) ground beef, then add 3 cloves garlic and 1 tablespoon grated fresh ginger.
• Add a 14-oz (400 g) bag of coleslaw mix and cook 4 to 5 minutes over high heat.
• Season with 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar and 1 teaspoon toasted sesame oil.
• Top with green onions and sriracha. Ready in about 15 minutes.

3. Ground beef and cabbage soup

• Brown 1 lb (450 g) ground beef with 1 diced onion, 2 diced carrots and 2 diced celery ribs.
• Add 6 cups chopped cabbage, 1 can (14.5 oz) diced tomatoes with juice, 6 cups (1.4 L) low-sodium beef broth and 1 teaspoon Italian seasoning.
• Simmer 20 to 25 minutes, until the vegetables are tender. Season with salt and pepper.

4. Cabbage casserole bake

• Heat the oven to 375°F (190°C). Brown 1½ lb (680 g) ground beef with 1 diced onion and 2 cloves garlic.
• Toss with 8 cups chopped cabbage, 1 can (15 oz) tomato sauce and 1 teaspoon salt in a 9×13-inch baking dish.
• Cover with foil and bake 45 minutes, until the cabbage is tender.
• Uncover, sprinkle with 1½ cups (170 g) shredded cheddar or mozzarella and bake 10 minutes more.

5. Bacon fried cabbage and beef

• Cook 4 slices chopped bacon until crisp; lift out, leaving the fat.
• Brown 1 lb (450 g) ground beef in the bacon fat, then add 8 cups chopped cabbage and cook as in the main recipe.
• Stir in the bacon and 1 tablespoon cider vinegar before serving.

Easy substitutions

Prefer chicken? The same cabbage method works with the ideas in our ground chicken recipes for busy weeknights.

What to Serve With Ground Beef and Cabbage

Cabbage and ground beef make a complete meal in a bowl, but a side rounds it out, especially if you’re feeding six.

• For low-carb meals: cauliflower rice, a cucumber and tomato salad, or a spoonful of sour cream with chives.
• For heartier meals: steamed white or brown rice, buttered egg noodles, mashed potatoes or roasted potatoes.
• Bread: a slice of rye or crusty bread to catch the juices.
• Toppings: shredded cheddar, a fried egg, hot sauce or fresh dill.

Planning a week of beef dinners? Pair this light skillet with a richer night, such as our 30-minute ground beef stroganoff, or find more ideas in our beef recipes.

How to Store, Freeze and Reheat

Cabbage and ground beef keep well, and the flavors settle and deepen overnight. The cabbage softens a little in storage, which is fine for reheating.

Storing

• Refrigerate within 2 hours of cooking, in shallow airtight containers.
• Use within 3 to 4 days, following the FoodSafety.gov cold food storage chart.
• Raw beef first: if you bought beef ahead, check how long ground beef lasts in the fridge before cooking.

Freezing

• Freeze the cooled skillet in freezer bags or containers for up to 3 months. Press out the air and lay bags flat.
• Expect softer cabbage after thawing; it’s perfect for soup or the unstuffed cabbage roll skillet.
• Thaw overnight in the refrigerator.

Reheating

Ground Beef and Cabbage Recipes FAQs

How do you keep cabbage from getting soggy with ground beef?

Cut it into 1-inch pieces, dry it well, cook it uncovered over medium-high heat in two batches, and salt it near the end. Drain canned tomatoes so they don’t add extra liquid.

How long does it take to cook cabbage with ground beef?

About 11 to 13 minutes: 3 minutes for the first batch to wilt, then 8 to 10 minutes after the second batch goes in, until tender-crisp.

Is ground beef and cabbage keto friendly?

The main skillet has about 8 g of net carbs per serving by our USDA-based estimate, so it fits many low-carb plans. Skip the rice variation if you’re counting carbs.

What is an unstuffed cabbage roll skillet?

It’s ground beef, rice, tomato sauce and chopped cabbage simmered together in one pan. It tastes like stuffed cabbage rolls without blanching and rolling leaves.

Can I use coleslaw mix instead of a head of cabbage?

Yes. Use about 2 lb (900 g) of coleslaw mix and cook it 2 to 3 minutes less, because the thin shreds soften faster.

Ground Beef and Cabbage Recipe Card

Calories are an estimate per serving (⅙ of the recipe) based on USDA FoodData Central values for pan-browned 85% lean ground beef, olive oil, green cabbage, onion, garlic, tomato paste, canned diced tomatoes and soy sauce.

Chef Emma

Ground Beef and Cabbage Skillet

Browned ground beef, onion, garlic, smoked paprika and tomato with a whole head of cabbage cooked hot and uncovered until tender-crisp. A one-pan, low-carb dinner for 4 to 6.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Beef

• 1 1/2 lb 85% lean ground beef 680 g
• 1 tbsp olive oil
• 1 1/2 tsp Diamond Crystal kosher salt divided (or 3/4 tsp table salt)
• 1/2 tsp black pepper

Cabbage and sauce

• 1 medium head green cabbage about 2 lb (900 g), cored and cut into 1-inch pieces (about 10 cups)
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes optional
• 2 tbsp tomato paste
• 1 can diced tomatoes 14.5 oz (411 g), drained well
• 1 tbsp low-sodium soy sauce or coconut aminos
• 1 tbsp apple cider vinegar
• 2 green onions sliced, to serve

Equipment

• 12-inch deep skillet or 5-quart sauté pan
• Chef’s knife and cutting board
• Instant-read thermometer

Method

 

1. Heat the oil in a 12-inch deep skillet over medium-high heat. Add the beef, sprinkle with 1/2 tsp of the salt and the pepper, and press into an even layer. Brown 3 minutes undisturbed, then break into crumbles and cook 4 to 5 minutes more, until no pink remains and it reaches 160°F (71°C).
2. Spoon off all but about 1 tbsp of the fat.
3. Add the onion and cook 4 minutes until soft. Stir in the garlic, smoked paprika, pepper flakes and tomato paste and cook 1 minute.
4. Add half the cabbage, toss to coat and cook 3 minutes until wilted.
5. Add the remaining cabbage and cook uncovered 8 to 10 minutes, stirring every 2 minutes, until tender-crisp with some browned edges.
6. Stir in the drained tomatoes, soy sauce and remaining 1 tsp salt. Cook 2 to 3 minutes until any liquid has cooked off.
7. Off the heat, stir in the vinegar, adjust the seasoning and top with green onions.

Notes

For softer, braised cabbage, cover for 3 to 4 minutes on medium-low after adding all the cabbage, then uncover and finish. Refrigerate leftovers within 2 hours for 3 to 4 days, or freeze up to 3 months; reheat to 165°F (74°C). About 8 g net carbs per serving. Calories are an estimate per serving (1/6 of the recipe) from USDA FoodData Central values.