Ground Beef and Cabbage Recipe

Here is one we want to give a try soon from joeshealthymeals.com.
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Ground Beef and Cabbage Recipe:

Last Updated on March 28, 2026

Ground beef and cabbage are a terrific combination of flavors. Add a couple of unique spices, and you’ve got a simple, healthy casserole dish with great flavor. Using lean ground beef keeps the calories lower, too.

With St. Patrick’s Day coming up, I thought it would be fun to make a cabbage recipe without corned beef for a change. Don’t get me wrong — I love corned beef and cabbage — but I wanted to try something different. Lean ground beef makes a great substitute, and combined with a tomato-based sauce, it reminded me a little of tomato soup. I even borrowed the spice blend from my Tomato Bisque Recipe for this one.

The result? A unique, delicious, comforting hamburger cabbage recipe your whole family will enjoy.

Ingredients for the Beef and Cabbage Skillet

Lean ground beef

Small head of cabbage

Medium onion

Diced tomatoes

Beef broth

Butter

Dried dill

Dried oregano or Italian seasoning

Sour cream

Kosher salt

Black pepper

How To Prepare the Cabbage

For this recipe, I wanted the cabbage to be the star, so I kept the pieces fairly large. Here’s how I prepped it:

Cut off the stem and remove 4–5 large outer leaves.

Slice the head lengthwise through the core into quarters.

Trim out the tough core.

To steady the wedge for cutting, trim the point if necessary.

Cut each wedge into 4–5 strips, then chop into ½”–¾” pieces, removing any large veins.

Note: Next time, I might try shredding the cabbage with a mandoline for a different texture. Feel free to use whichever method you prefer.

How to Make Ground Beef and Cabbage

Use a large, high-sided skillet or Dutch oven (at least 4 quarts) with a lid.

Brown the beef:

Cook ground beef over medium heat, breaking it up with a spoon until browned. If there’s excess fat, spoon it off.

Add onion:

Stir in the chopped onion and cook for 3–4 minutes until softened.

Add liquids and spices:

Pour in the beef broth and diced tomatoes. Scrape up any browned bits from the pan’s bottom. Stir in the spices and butter, then bring to a boil.

Add cabbage:

Stir in all the cabbage. Reduce the heat to a simmer and partially cover the pan. Steam for about 20 minutes, stirring every 5 minutes so the cabbage cooks evenly.

Finish the dish:

Once the cabbage is tender and most of the liquid has evaporated (leave about 1–2 tablespoons), stir in the sour cream and combine well. Serve hot.

Variations to Try

Protein swaps: Use ground turkey, chicken, Italian sausage, or add chopped bacon.

Add-ins: Shredded carrots, green bell pepper, green onions, or top with shredded cheddar.

Flavor tweak: Substitute Rotel for diced tomatoes for a little kick.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator. This dish reheats beautifully in the microwave and tastes just as good the next day. To stretch it, toss in some cooked egg noodles before reheating for a hearty, satisfying meal.

Frequently Asked Questions

How long will cabbage last in the refrigerator?

If the head of cabbage is raw and uncut, it should last for up to two weeks if wrapped in plastic wrap. If the cabbage has been cut, it should be wrapped in plastic wrap and used within 3 day’s time.

What goes with Ground Beef and Cabbage?

A side dish of garden vegetables like green beans, peas, corn, broccoli, or Brussels sprouts would be perfect with this meal. Also consider a fresh garden greens salad on the side.

Final Thoughts

If you’re craving a hearty, budget-friendly dish that’s packed with flavor, give this cabbage and hamburger meat recipe a try. It’s simple, healthy, and sure to become a family favorite.

Here Are Some More Tasty Recipes:

Crepes St. Jacques

Dinner ideas with Hamburger and potatoes

Wicked good fish tacos

Shrimp and sausage stew

Ground Beef and Cabbage Recipe

Healthy recipe that is satisfying but is low in calories and high in nutrition.

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Course: Main Course

Cuisine: American

Keyword: beef and cabbage, cabbage and hamburger meat recipe, ground beef and cabbage, hamburger cabbage recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6 servings

Calories: 252kcal

Ingredients

1 head cabbage, 2 to 2.5 pounds

1 lbs. lean ground beef, 92%

1 med. yellow onion, chopped

1 14.5 oz. can diced tomatoes

1/2 cup beef broth, I used Better Than Bouillon beef base

2 tbsp. butter

1 tbsp. dried dill

2 tsp. dried oregano or Italian seasoning

1.5 tsp. kosher salt

1 tsp. black pepper

1/2 cup sour cream

Instructions

Section the head of cabbage and remove the outer leaves and the core. Chop into bite-sized pieces or use a mandoline to shred the cabbage. You should end up with 1 1/2 to 2-pounds of cabbage.

Using a 4 quart dutch oven or other pot with a lid, brown the ground beef and break it up into small pieces. Once the meat is browned, remove any fat that might have rendered using a spoon. Then add the chopped onion and cook until softened, 3 to 4 minutes.

Next, add the beef broth and diced tomatoes and the liquid in the can. Use a wooden spoon to scrape up any browned bits on the bottom of the pan. Then stir in the spices and butter. Bring the pot to a boil.

Place all of the chopped cabbage into the pot, lower the heat to a simmer and cover with a cocked lid. This will allow the liquids to evaporate. Steam the cabbage for 20 minutes until it is soft, stirring the cabbage and turning every 5 minutes to ensure it is cooked evenly throughout the pot.

Once the cabbage is tender, add the sour cream and stir it in until fully dissolved into the dish. Serve the ground beef and cabbage hot.

Notes

Substitute ground beef with ground chicken or turkey. Also Italian sausage could be used.

Additional vegetables could also be added. Green bell pepper, shredded carrot, green onions, or chopped fennel.

Make a spicy dish by substituting Rotel for the diced tomatoes.

Leftovers should be stored in an airtight container in your refrigerator. Reheat in a microwave oven. Leftovers can also be frozen in an airtight container for 4 to 6 months.

Nutrition

Calories: 252kcal