Ground Beef and Cabbage Recipe
This ground beef and cabbage recipe is a simple yet flavorful meal that’s perfect for busy nights. Hearty, comforting, and packed with delicious flavors, it’s a dish that always hits the spot.
Servings: 4
Ingredients
- 1 lb lean ground beef
- 1 small cabbage head coarsely chopped
- 2 tablespoons coconut oil
- 1 medium carrot coarsely grated
- 1 medium onion chopped
- 3 cloves garlic minced
- ⅔ cup tomato sauce
- 1 cup vegetable or beef stock
Spices
- 1 tablespoon ground cumin divided
- 1 1//2 teaspoon paprika divided
- 1 teaspoon garlic powder divided
- 1 teaspoon oregano divided
- ½ teaspoon coriander divided
- Salt and black pepper to taste divided
Instructions
- Cook the Beef: Heat oil in a large skillet over medium heat. Add the ground beef, season with half the spices, and cook until fully browned. Drain any excess fat, then set the beef aside.
- Sauté Vegetables: In the same skillet, add the onion and carrot. Cook for a couple of minutes until softened. Stir in the minced garlic and cook for 30 seconds.
- Make the Sauce: Add the tomato sauce and beef stock to the skillet. Let the mixture simmer for a couple of minutes to blend the flavors.
- Cook the Cabbage: Add the cabbage to the skillet and season with the remaining spices. Stir well to combine all the ingredients. Cover with a lid, reduce the heat to low, and simmer, stirring occasionally, until the cabbage is tender and golden brown (about 40 minutes).
- Finish and Serve: Return the cooked beef to the skillet and stir to combine. Garnish with fresh parsley and serve warm.
Video
Notes
- Make sure you use a large skillet for this recipe. I used a 10 inch braiser because it's the largest dish I have.
- I prefer to chop the cabbage into bigger chunks for better texture & flavor (check the prep instructions with pictures above).
- Using different colored cabbages is a fun way to get more nutrients into the dish and pops of color.
- Ground beef and cabbage stores easily making it a great meal prep recipe. Simply let it cool and portion it into lunch-size glass containers for the week.
- If you’re slicing your own cabbage, make sure to remove any damaged leaves.
Nutrition
Calories: 364kcal | Carbohydrates: 23g | Protein: 28g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 444mg | Potassium: 1137mg | Fiber: 8g | Sugar: 11g | Vitamin A: 3222IU | Vitamin C: 90mg | Calcium: 156mg | Iron: 6mg
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