If you’re looking for a quick, hearty meal that’s packed with flavor, look no further than Ground Beef and Cabbage! This dish brings together tender ground beef and crunchy cabbage, making for a delicious and satisfying dinner. Plus, it only takes about 20 minutes to prepare, so it’s perfect for busy weeknights.
Why Make This Recipe
Ground Beef and Cabbage is not only fast to make, but it’s also budget-friendly and nutritious. Cabbage is full of vitamins, and when combined with lean ground beef, you get a great source of protein. This recipe is versatile and can easily adapt to your taste preferences. Whether you serve it as is or with some rice or bread, it’s a meal everyone will enjoy.
How to Make Ground Beef and Cabbage
Ingredients
- 1 pound lean ground beef
- ½ of a medium cabbage (chopped)
- 1 medium carrot (grated or julienned)
- 3 tablespoons tomato sauce or paste
- ½ cup beef broth (or vegetable broth)
- Salt and pepper (to taste)
- 1 ½ teaspoons paprika (regular or smoked)
- 1 medium to large onion
- 2-3 tablespoons vegetable oil for cooking
Directions
- Start with beef. Heat a large skillet over medium heat. Add ground beef, salt, and pepper to taste. Cook until the ground beef is cooked and golden brown. Drain the fat if needed and set it aside.
- In the same skillet, add the onion and cook until it becomes translucent.
- Add the grated carrot and cook until the carrot becomes soft.
- Mix in the tomato sauce/paste and beef stock (or dissolve a bouillon cube in water and stir). Let the carrots and onions simmer for 2-3 minutes.
- Add the chopped cabbage, along with salt, pepper, and paprika. Stir well to combine all the ingredients. Cover and let it simmer, stirring occasionally, until the cabbage becomes soft.
- Return the cooked beef to the skillet, stir it in, and garnish with fresh herbs like parsley or chives. Serve hot.
Tip: I like my cabbage to still have a little crunch, so I only cook it until it is partially wilted. If you prefer your cabbage fully cooked and soft, just cook it a bit longer.
How to Serve Ground Beef and Cabbage
Ground Beef and Cabbage can be served as a standalone dish. If you want to add a little extra, consider serving it over rice or with a slice of crusty bread. A light salad on the side also pairs well with this meal.
How to Store Ground Beef and Cabbage
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through.
Tips to Make Ground Beef and Cabbage
- Feel free to add other veggies like bell peppers or zucchini for added flavor and nutrition.
- Adjust the spices based on your taste preference. If you like it spicy, add some red pepper flakes.
- Consider using ground turkey or chicken for a lighter version of this dish.
Variation
You can swap out the ground beef for another protein, such as turkey or sausage. You can also add different spices like garlic powder or cumin for a twist.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the ingredients ahead of time. Simply cook it when you are ready to eat.
2. What can I serve with Ground Beef and Cabbage?
You can serve this dish with rice, bread, or a fresh salad.
3. How can I make this vegetarian?
Replace the ground beef with cooked lentils or a plant-based meat substitute, and use vegetable broth instead of beef broth.
With this easy and quick recipe, you can enjoy a delicious homemade meal in no time!
Ground Beef and Cabbage
Ingredients
Main Ingredients
- 1 pound lean ground beef
- ½ medium cabbage (chopped)
- 1 medium carrot (grated or julienned)
- 3 tablespoons tomato sauce or paste
- ½ cup beef broth (or vegetable broth)
- Salt and pepper (to taste)
- 1 ½ teaspoons paprika (regular or smoked)
- 1 medium to large onion
- 2-3 tablespoons vegetable oil for cooking
Instructions
Cooking
- Heat a large skillet over medium heat. Add ground beef, salt, and pepper to taste. Cook until the ground beef is cooked and golden brown, then drain fat if needed and set aside.
- In the same skillet, add the onion and cook until it becomes translucent.
- Add the grated carrot and cook until the carrot becomes soft.
- Mix in the tomato sauce/paste and beef stock (or dissolve a bouillon cube in water and stir). Let the mixture simmer for 2-3 minutes.
- Add the chopped cabbage, along with salt, pepper, and paprika. Stir well to combine all the ingredients. Cover and let it simmer, stirring occasionally, until the cabbage becomes soft.
- Return the cooked beef to the skillet, stir it in, and garnish with fresh herbs like parsley or chives. Serve hot.
