🥩 Ground Beef and Chopped Cabbage
This hearty Ground Beef and Chopped Cabbage combines browned lean ground beef, tender cabbage, juicy tomatoes, and simple seasonings in one pan.
It’s protein-rich, relatively low in carbohydrates, and perfect for an easy weeknight dinner or meal prep.
🛒 Ingredients
- 1 lb (454 g) lean ground beef
- 1 small head cabbage, about 1½–2 lb (680–900 g), chopped
- 1 can (15 oz / 425 g) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried Italian seasoning
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt, or to taste
- ¼ tsp red pepper flakes, optional
- 2 tbsp water or low-sodium broth, if needed
👩🍳 Directions
Chop the cabbage into bite-sized pieces, dice the onion, and mince the garlic.
Place a large skillet over medium-high heat. Add the olive oil and allow it to heat for about 30–60 seconds.
Add the ground beef and cook for 6–8 minutes, breaking it apart as it cooks. Continue until the beef is browned and no longer pink.
Reduce the heat to medium. Add the diced onion and cook for 2–3 minutes. Stir in the garlic and cook for another 30 seconds.
Add the paprika, Italian seasoning, onion powder, black pepper, salt, and optional red pepper flakes. Stir until the beef is evenly coated with the seasonings.
Add the chopped cabbage, working in batches if necessary. Cook over medium heat for 5–7 minutes, stirring occasionally, until it begins to soften.
Stir in the entire can of diced tomatoes. If the skillet looks too dry, add about 2 tablespoons of water or low-sodium broth.
Reduce the heat to medium-low, cover, and cook for 10–12 minutes. Stir once or twice during cooking. The cabbage should become tender without turning mushy.
Remove the lid. If excess liquid remains, cook uncovered for another 2–4 minutes to concentrate the flavors.
Taste and adjust the salt, pepper, or red pepper flakes as needed. Serve hot as a satisfying main dish.
For the best flavor, let the ground beef develop some browning before stirring too frequently. Avoid overcooking the cabbage so it stays tender with a little texture.
🥗 Nutrition Facts
Approximate values per serving, based on 6 servings using 90% lean ground beef and 1 tablespoon olive oil.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 300 kcal |
| Fat | 17 g |
| Cholesterol | 55 mg |
| Sodium | 430 mg |
| Potassium | 650 mg |
| Total Carbohydrates | 13 g |
| Fiber | 4 g |
| Net Carbs | 9 g |
| Sugars | 7 g |
| Protein | 23 g |
| Calcium | 80 mg |
📌 Notes
- Storage: Refrigerate leftovers within about 2 hours and use within 3–4 days.
- Reheating: Reheat gently over medium-low heat or in the microwave until thoroughly hot.
- Allergy Notes: The basic recipe is naturally free from dairy, eggs, and gluten, but always check packaged seasonings and canned tomatoes for manufacturer-specific ingredients.
- Flavor Boost: Add smoked paprika, Worcestershire sauce, fresh parsley, or a small squeeze of lemon before serving.
- Lower-Carb Option: Choose tomatoes without added sugar and serve without starchy sides such as rice, pasta, or bread.
- Higher-Protein Option: Use lean ground beef and pair the skillet with an additional protein-rich side if desired.
