Dinner
Ground Beef and Cabbage Skillet
An unstuffed cabbage roll skillet that feeds the whole table.
Built by Barron Hansen · Last updated July 2026
Per serving
503
Calories
38g
Fat
31g
Protein
5.8g
Net carbs
Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.
This is the lazy version of stuffed cabbage rolls, and honestly I make it more than the real thing. Ground beef browns with onion and garlic, then shredded cabbage cooks right in the pan until it goes tender and a little sweet.
It is a one-pan dinner with no dairy and plenty of leftovers. A spoonful of tomato keeps it saucy without piling on carbs.
Ingredients
- 1.5 lb ground beef
- 1/2 head cabbage, shredded
- 1/2 small onion, diced
- 1 small tomato, diced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp tomato paste
- Splash of red wine vinegar
Instructions
- 1
Heat the olive oil in a large skillet over medium-high. Add the onion and cook until soft, about 3 minutes.
- 2
Add the ground beef and brown it, breaking it up, until no pink remains. Stir in the garlic, paprika, and oregano.
- 3
Stir in the diced tomato and tomato paste, then fold in the shredded cabbage.
- 4
Cover and cook, stirring now and then, until the cabbage wilts and turns tender, about 12 minutes.
- 5
Season with salt, pepper, and a splash of vinegar, then serve hot.
Tips
- It reheats beautifully, so double it for easy lunches.
Make it fit your day
Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.