The Pantry
American

Beef and cabbage skillet

A fast one-pan dinner of browned ground beef, tender cabbage, onion, and tomato in a savory, lightly sweet skillet sauce. This makes 2 hearty servings and is designed to be spooned over rice or eaten as-is for a lower-carb meal. The cabbage softens but keeps a little bite, while paprika and vinegar brighten the rich beef base.

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Beef and cabbage skillet
~440 calper person · ~880 total
~$6.25meal total · ~$3.13 per person

Estimated calories and US ingredient costs.

This recipe scales best in a wide skillet so the cabbage can wilt rather than steam. For 4 servings, use a 12 to 14-inch skillet or cook in two batches if the pan is crowded. If doubling, keep the same pan temperature and allow a few extra minutes for the cabbage to soften, but do not double the covered simmer time blindly.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Brown the beef

~6 min

Brown the beef.

Heat a large 12-inch skillet over medium-high heat and add 8 oz ground beef and 1 tbsp olive oil.

Break the meat into small crumbles with a wooden spoon and cook for 5 to 6 minutes, stirring occasionally, until no pink remains and the beef reaches 160°F.

If a lot of fat renders out

spoon off all but about 1 tablespoon so the finished skillet does not turn greasy.

Ingredients
  • 8 ozGround beef
  • 1 tbspOlive oil
Step 2

Soften the onion and garlic

~4 min

Soften the onion and garlic.

Reduce the heat to medium.

Add 4 oz sliced yellow onion and cook for 3 minutes, stirring often, until it begins to soften and pick up the browned bits from the pan.

Stir in 2 tsp minced garlic and cook for 30 seconds, just until fragrant.

Ingredients
  • 4 ozYellow onion
  • 2 tspGarlic
Step 3

Build the tomato base

~1 min

Build the tomato base.

Add 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/4 tsp black pepper.

Stir constantly for 1 minute so the tomato paste darkens slightly and coats the beef.

This quick toasting deepens the flavor and prevents a raw-tomato taste.

Ingredients
  • 1 tbspTomato paste
  • 1 cup total for recipeCanned diced tomatoes
  • 1 tspSmoked paprika
  • 1 tspKosher salt
  • 1/4 tspBlack pepper
Step 4

Add cabbage and tomatoes

~3 min

Add cabbage and tomatoes.

Pile in 10 oz sliced green cabbage, 1 cup drained canned diced tomatoes, and 2 tbsp water.

Use tongs to turn the cabbage into the hot beef mixture, scraping the bottom of the skillet so the browned bits dissolve into the sauce.

The pan will look crowded at first, but the cabbage wilts quickly.

Ingredients
  • 10 oz total for recipeGreen cabbage
  • 1 cup total for recipeCanned diced tomatoes
  • 2 tbspWater
Step 5

Simmer until tender

~12 min

Simmer until tender.

Cover the skillet and cook over medium heat for 8 to 10 minutes, stirring once or twice, until the cabbage is tender-crisp and the tomatoes have formed a light saucy coating.

Uncover for the last 2 minutes if the pan looks watery; the mixture should be moist, not soupy.

Step 6

Finish with vinegar and herbs

~5 min cook

Finish with vinegar and herbs.

Turn off the heat and stir in 1 tsp apple cider vinegar and 2 tbsp chopped parsley.

Taste for balance and add no extra salt unless needed, since the canned tomatoes and beef already contribute savoriness.

Let the skillet stand for 5 minutes so the flavors settle and the sauce clings to the cabbage.

Ingredients
  • 8 oz total for recipeGround beef
  • 1 cup total for recipeCanned diced tomatoes
  • 1 tsp total for recipeKosher salt
  • 1 tspApple cider vinegar
  • 2 tbspParsley
Step 7

Check beef

After ~5 min

Check Beef and cabbage skillet and continue when ready.

Step 8

Serve hot

~2 min

For a fuller meal, it pairs well with rice, mashed potatoes, or buttered noodles, but it is also satisfying on its own.

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Beef and cabbage skillet: Serve hot.

Beef and cabbage skillet: Spoon the beef and cabbage skillet into shallow bowls

Beef and cabbage skillet: serve immediately.

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Ingredients

For 2 people

  • 8 oz ground beef
  • 10 oz green cabbage, thinly sliced
  • 4 oz yellow onion, thinly sliced
  • 2 tsp minced garlic
  • 1 tbsp tomato paste
  • 1 cup canned diced tomatoes, drained
  • 2 tbsp water
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp apple cider vinegar
  • 2 tbsp chopped parsley

Method

  1. Brown the beefHeat a large 12-inch skillet over medium-high heat and add 8 oz ground beef and 1 tbsp olive oil. Break the meat into small crumbles with a wooden spoon and cook for 5 to 6 minutes, stirring occasionally, until no pink remains and the beef reaches 160°F. If a lot of fat renders out, spoon off all but about 1 tablespoon so the finished skillet does not turn greasy.
  2. Soften the onion and garlicReduce the heat to medium. Add 4 oz sliced yellow onion and cook for 3 minutes, stirring often, until it begins to soften and pick up the browned bits from the pan. Stir in 2 tsp minced garlic and cook for 30 seconds, just until fragrant.
  3. Build the tomato baseAdd 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/4 tsp black pepper. Stir constantly for 1 minute so the tomato paste darkens slightly and coats the beef. This quick toasting deepens the flavor and prevents a raw-tomato taste.
  4. Add cabbage and tomatoesPile in 10 oz sliced green cabbage, 1 cup drained canned diced tomatoes, and 2 tbsp water. Use tongs to turn the cabbage into the hot beef mixture, scraping the bottom of the skillet so the browned bits dissolve into the sauce. The pan will look crowded at first, but the cabbage wilts quickly.
  5. Simmer until tenderCover the skillet and cook over medium heat for 8 to 10 minutes, stirring once or twice, until the cabbage is tender-crisp and the tomatoes have formed a light saucy coating. Uncover for the last 2 minutes if the pan looks watery; the mixture should be moist, not soupy.
  6. Finish with vinegar and herbsTurn off the heat and stir in 1 tsp apple cider vinegar and 2 tbsp chopped parsley. Taste for balance and add no extra salt unless needed, since the canned tomatoes and beef already contribute savoriness. Let the skillet stand for 5 minutes so the flavors settle and the sauce clings to the cabbage.
  7. Serve hotSpoon the beef and cabbage skillet into shallow bowls and serve immediately. For a fuller meal, it pairs well with rice, mashed potatoes, or buttered noodles, but it is also satisfying on its own.

Before you cook

What to get ready

Wide skillet, spatula, prep board and instant-read thermometer.

Slice cabbage thinly and drain canned tomatoes as listed.

If something needs adjusting

Skillet looks boiled rather than browned

Brown beef first, then let cabbage moisture evaporate before adding more liquid.

Meat releases liquid instead of browning

Use a wider pan or smaller batches and let moisture evaporate before expecting a browned surface. Check the safe temperature for the meat used.

Store for later

Store cooked meat separately from bread and raw toppings. Reheat the meat to 165°F and assemble with fresh toppings afterward.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining cabbage in rolls or slaw.

Next use for your ingredients: Cabbage rolls →

Calculate this meal with your own prices →

How to Brown Ground Beef →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

If your cabbage is especially dense, slice it a little thinner than you think you need so it softens in the covered simmer. For a richer finish, let the tomato paste cook until it stains the beef a deeper red-brown before adding the cabbage. That short step gives the skillet more depth without needing extra ingredients.

Make it work for you

You can swap green cabbage for savoy cabbage, but it will cook faster and soften more quickly, so start checking a minute early. If you use ground turkey instead of beef, add an extra teaspoon of oil and expect a lighter, less rich sauce; the vinegar and paprika become more important for flavor.

Use more of your yellow onion and tomato paste in estofado de ternera.

Can I make this ahead and reheat it?

Yes. Cool the skillet quickly and refrigerate it within 2 hours, then store covered for 3 to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water until the beef mixture reaches 165°F. The cabbage will soften a bit more after chilling, but the flavor holds up well.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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