Ground beef, cabbage, onions, cheddar, and tomatoes all come together in one skillet for this cozy, flavor-packed, budget-friendly meal.

So here’s the thing—if you had told me five years ago I’d be singing the praises of a skillet full of cabbage and ground beef, I would’ve laughed. Hard. Because cabbage? It used to live in my brain’s “meh” category. Slightly soggy. Weirdly squeaky. The kind of vegetable I only ate out of guilt or at someone else’s house.

But then one night, mid-grocery-limbo (you know, where you’ve got just enough ingredients to almost make something), I found myself staring into the fridge at a half-used cabbage, a pound of ground beef, and… well, not much else.

And listen, I was this close to ordering takeout. But instead, I just started throwing things into a skillet. No big plan. No fancy steps. Just beef, veggies, a little spice, a splash of broth, and some shredded cheddar I found in the back of the fridge. And the result?

Absolute weeknight magic. One of those meals where you stop mid-bite and go, “Wait… this is actually really good?”

Now it’s part of the regular dinner rotation. My kid even requests it. And if that’s not a miracle, I don’t know what is.

Why You’ll Love This Ground Beef and Cabbage Skillet Recipe?

Here’s the truth: this meal isn’t going to win any Pinterest beauty contests. It’s a little messy. A little rustic. And it comes together in a big ol’ skillet with minimal effort. But you know what? That’s part of the charm.

It’s warm. It’s cheesy. It fills you up without weighing you down. And it’s flexible as heck. Need it spicier? Go for it. Don’t have cheddar? Use whatever cheese is melting quietly in your deli drawer. Want to double the batch for leftovers tomorrow? Bless you, future you.

This skillet has your back on the nights when you don’t want to think, but still want something that tastes like you tried.

Ingredient Notes:

Let’s talk ingredients. Not the “go to three different stores for this” kind—just the basics, with a few notes from my own what-I-had-on-hand experiences.

Ground beef – I use whatever’s cheapest. Sometimes it’s lean, sometimes not. I just drain the extra fat and move on with life.
Onion + green bell pepper – Classic flavor starters. They make your kitchen smell like you’re a better cook than you probably feel that day.
Garlic – I usually use the jarred kind because, let’s be honest, I’m tired. But if you’ve got fresh cloves? Even better.
Worcestershire sauce – A tiny splash brings this weirdly good, savory flavor. Don’t overdo it or it tastes like beef stew that went rogue.
Spice blend – I use an even mix of garlic powder, onion powder, and black pepper. You can eyeball it. No one’s grading you.
Diced tomatoes with green chilis – I love the mild kick, but if you’re cooking for sensitive palates, plain diced tomatoes work too.
Chopped cabbage – Yes, cabbage. It cooks down into something soft and buttery and shockingly craveable. Just trust me.
Beef broth – It helps everything simmer and soak up flavor. No broth? Water + bouillon cube does the job.
Shredded cheddar – The cherry on top. It melts into the skillet and ties it all together. Sometimes I add extra. Okay, always.
Salt – Add to taste at the end. Everything else brings flavor, so don’t go wild at the start.

How To Make Ground Beef and Cabbage Skillet?

This is not one of those “mise en place” meals where you prep everything ahead and clean as you go. This is a grab stuff and wing it kind of situation. Here’s the general vibe:

Step 1: Brown the beef

Toss your ground beef, onion, and green pepper into a big skillet over medium-high heat. Let it all cook together until the meat’s browned and the veggies are soft. Stir occasionally so nothing sticks. Bonus: this is when the kitchen starts to smell amazing.

Step 2: Add garlic and drain

Stir in the garlic for 30 seconds—just long enough for it to wake up. Then drain off any excess grease. (Or don’t. I’ve skipped this step before when I was too tired. The world didn’t end.)

Step 3: Season like you mean it

Add the Worcestershire, seasoning blend, and a little salt. Stir it all up until the beef’s well coated and starting to look a little glossy. That’s when you know it’s getting good.

Step 4: Add cabbage and broth

Dump in your chopped cabbage and pour in the broth. Press the cabbage down a bit—it might look like too much, but it’ll shrink. Cover and let it simmer for about 20 minutes on medium heat. Go check your email or scroll aimlessly while it does its thing.

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Step 5: Finish with cheese

Remove the lid, give it a good stir, and add your cheddar cheese. Let it melt right into the skillet. It should look a little gooey and a lot irresistible. That’s when you know it’s ready.

Storage Options:

This skillet actually makes excellent leftovers. Like, possibly better than fresh. Store it in the fridge in a sealed container for up to 4 days. I usually reheat it in the microwave because I’m lazy, but the stovetop works too—just add a splash of broth or water to loosen it up.

You can also freeze it. Cool it down, portion it into freezer-safe containers, and freeze for up to 2 months. Perfect for the nights when you don’t even want to boil water.

Variations and Substitutions:

Here’s the part where I admit I never make this recipe exactly the same way twice. And it always turns out good.

Swap the beef – Ground turkey, chicken, or even a meatless crumble totally work.
Spice it up – Add red pepper flakes or a few dashes of hot sauce if your tastebuds like drama.
Add starch – Sometimes I toss in a handful of cooked rice or even cubed potatoes if we need it to stretch.
Make it dairy-free – Skip the cheese or use a plant-based one.
Go veggie-heavy – Add mushrooms, zucchini, or whatever’s looking sad in your fridge.

Basically, if it sounds good, try it. Worst case? It’s still a skillet full of hot, cheesy, beefy comfort food.

What to Serve with Ground Beef and Cabbage Skillet?

Honestly? This Ground Beef and Cabbage Skillet doesn’t need much. But if you’re into sides, here are some solid options:

Crusty bread or garlic toast – For scooping. Obviously.
Simple green salad – To pretend we’re balanced.
Pickles – Trust me on this one.
Coleslaw – Cabbage on cabbage? Why not.

Frequently Asked Questions:

Can I prep this ahead?
Totally. You can even chop the veggies and mix the spices ahead of time to make it a 15-minute meal later.

Can I leave out the tomatoes?
Sure. It’ll still be tasty—just a little less saucy.

Can I double it?
Yup—just make sure your skillet is big enough. Or split it between two pans.

This Ground Beef and Cabbage Skillet might not sound glamorous, but trust me—it’s that kind of dinner. The kind you fall back on when life’s chaotic, your energy’s low, and you just want something warm, cheesy, and satisfying without thinking too hard.

It’s not perfect. Sometimes it’s a little extra cheesy, sometimes I overcook the cabbage, and one time I forgot the salt altogether. But you know what? Everyone still ate it. Happily.

So go on—try it your way. And if it ends up saving your Tuesday night the way it saved mine? Well… I’d love to hear about it.

Let’s talk dinner disasters and skillet victories in the comments, yeah?

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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