Dinner

Ground Beef and Cabbage Skillet Recipe

ByAiden Wells February 20, 2026February 20, 2026

Introduction

This hearty ground beef and cabbage dish is a comforting, one-pot meal perfect for busy weeknights. Packed with savory flavors and tender vegetables, it’s easy to prepare and sure to satisfy the whole family.

A close-up view of a large blue pot filled with cooked cabbage and ground beef mixture; the cabbage is light yellow-green with soft, mixed textures, and the beef is brown with small chunks spread evenly throughout. A wooden spoon lifts a heap of the mixture, showing bits of red tomato and translucent onion bits mixed in. In the background, a plate with three bread rolls sits above a chopped pile of white cabbage, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp. cooking oil
1 large onion, sliced
1 lb. lean ground beef
2 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. tomato paste
1 (14.5 oz.) can diced tomatoes
1 tsp. caraway seeds (optional)
1 medium head cabbage
1 cup drained sauerkraut (optional)

Instructions

Step 1: Warm the oil in a Dutch oven over medium heat. Add the sliced onion and cook until softened, about 2-3 minutes.
Step 2: Add the ground beef, paprika, salt, and black pepper. Increase heat to medium-high and cook, stirring occasionally, until the beef is no longer pink, about 4-5 minutes. Drain off fat if desired.
Step 3: Meanwhile, halve the cabbage and cut out the core. Discard the core, then chop the cabbage into 1-inch pieces.
Step 4: Once the beef is cooked, stir in the tomato paste, diced tomatoes, and caraway seeds if using. Add the chopped cabbage and bring the mixture to a simmer, stirring occasionally.
Step 5: Cover the pot and reduce the heat to low. Cook until the cabbage is tender, about 8-10 minutes.
Step 6: Stir in the sauerkraut if using and heat through for about 1 minute before serving.

Tips & Variations

Add a pinch of crushed red pepper flakes for a hint of spice.
Substitute ground turkey or chicken for a leaner option.
Use fresh tomatoes instead of canned for a brighter flavor in season.
Caraway seeds add a unique, subtle flavor—feel free to omit if you prefer a milder taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warm. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

The image shows a large blue pot filled with cooked cabbage and ground meat mixed with small pieces of red tomato in a saucy, lightly oily texture. A wooden spoon lifts a generous scoop of the cabbage and meat mix from the pot, showing layers of soft, slightly translucent cabbage leaves in pale yellow and orange shades, mingled with browned ground meat and red tomato bits. Behind the pot, there is a white plate with two golden brown bread rolls on one side and a pile of shredded pale green cabbage on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, green cabbage works best, but you can also use savoy or Napa cabbage. Cooking times may vary slightly depending on thickness.

Is sauerkraut necessary in this recipe?

No, sauerkraut is optional. It adds a tangy depth to the dish but can be omitted if you prefer a milder flavor or don’t have it on hand.