There are some recipes that just feel like home, and this ground beef and chopped cabbage is one of them.

I usually make this when I want something filling and comforting without spending all evening in the kitchen. Honestly, it doesn’t look fancy—and that’s part of the charm. You toss a handful of simple ingredients into a skillet, let everything cook together, and somehow the cabbage becomes tender, sweet, and incredibly flavorful.

The combination of savory ground beef, juicy diced tomatoes, caramelized onions, garlic, and cabbage makes this a surprisingly satisfying meal. It’s also a great budget-friendly dinner recipe, especially when you’re feeding a family.

And if you’re not normally a big cabbage fan, I’d still give this one a try. The cabbage soaks up all those delicious juices from the beef and tomatoes, so it doesn’t taste bland or overly “cabbage-y.”

Ingredients

Here’s what you’ll need:

1 small cabbage, chopped
1 pound ground beef
1 (15-ounce) can diced tomatoes, with juices
1 cup chopped onions
2 garlic cloves, minced
1 tablespoon bouillon powder

Optional Seasonings

The bouillon already adds plenty of savory flavor, but I sometimes add:

½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon Italian seasoning or dried herbs
A pinch of red pepper flakes for some heat

You can absolutely adjust the seasonings to suit your family.

How to Make Ground Beef and Chopped Cabbage

Step 1: Prepare the vegetables

Start by chopping the cabbage into bite-sized pieces. Don’t worry about making every piece exactly the same size. I usually cut the cabbage into roughly 1-inch pieces so some pieces become really tender while others keep a little texture.

Chop the onion and mince the garlic.

Step 2: Brown the ground beef

Place a large skillet, Dutch oven, or heavy-bottomed pot over medium-high heat.

Add the ground beef and break it apart with a wooden spoon. Cook for about 6–8 minutes, stirring occasionally, until the beef is browned and cooked through.

If there’s a lot of excess grease, carefully drain some of it. I usually leave a little behind because it adds flavor and helps cook the vegetables.

Step 3: Add the onions and garlic

Add the chopped onion to the browned beef.

Cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften.

Add the minced garlic and cook for another 30–60 seconds. You don’t want to burn the garlic—it should just become fragrant.

Honestly, this is the point where my kitchen starts smelling really good.

Step 4: Add the cabbage

Add the chopped cabbage to the skillet.

It may look like you’ve added way too much cabbage at first. Don’t worry! Cabbage cooks down considerably.

Stir everything together as much as you can, then let the cabbage cook for several minutes. As it wilts, you’ll have more room to stir.

Step 5: Add tomatoes and bouillon

Pour in the 15-ounce can of diced tomatoes, including the juices.

Sprinkle in the bouillon powder and add any additional seasonings you’re using.

Give everything a really good stir.

Step 6: Cover and simmer

Reduce the heat to medium-low and cover the skillet or pot.

Let the mixture simmer for approximately 15–25 minutes, stirring occasionally.

The exact cooking time depends on how tender you like your cabbage. I prefer mine soft but not completely mushy, so I start checking around the 15-minute mark.

If the mixture seems dry, add a small splash of water or beef broth.

Step 7: Taste and serve

Once the cabbage has reached your preferred tenderness, taste the dish.

Add more black pepper, bouillon, or other seasonings if necessary. Be careful with extra salt, though, because bouillon can already be quite salty.

Serve hot and enjoy!

Cooking Tips for the Best Ground Beef and Cabbage

Don’t overcrowd your skillet

Use a large skillet or pot. Raw cabbage takes up quite a bit of room, and you’ll want enough space to stir everything comfortably.

Let the beef brown

Don’t rush the ground beef. Allowing it to brown properly gives the dish a deeper, richer flavor than simply cooking it until it’s no longer pink.

Don’t overcook the cabbage

If you like cabbage with a little bite, keep the simmering time toward the shorter end. For very soft cabbage, cook it longer.

Taste before adding salt

This is important. Bouillon powder can contain quite a bit of sodium, so taste the finished dish before reaching for the salt shaker.

Make it spicy

If your family likes heat, add crushed red pepper flakes, cayenne pepper, or a little hot sauce. I especially like a few red pepper flakes when I’m making this for myself.

Use leftover vegetables

This recipe is very forgiving. Bell peppers, carrots, celery, or zucchini can all be added if you have them sitting in the refrigerator.

What to Serve With Ground Beef and Cabbage

This dish can easily stand on its own, but there are plenty of ways to turn it into a bigger meal.

Try serving it with:

White rice or brown rice
Mashed potatoes
Crusty bread or dinner rolls
Cornbread
Roasted potatoes
A simple green salad
Steamed vegetables

I usually serve it over rice when I want to stretch the meal a little further. The tomato-and-beef juices soak into the rice, and it’s honestly delicious.

How to Store Leftovers

Allow the leftovers to cool, then transfer them to an airtight container and refrigerate.

They should keep well in the refrigerator for approximately 3–4 days.

To reheat, warm individual portions in the microwave or heat the mixture gently in a skillet over medium-low heat. Add a splash of water or broth if it seems dry.

You can also freeze portions for longer storage. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Approximate Nutrition Information

Nutrition will vary depending on the fat percentage of the ground beef, the specific bouillon used, and serving size.

Estimated nutrition per serving, assuming 4 servings:

Calories: 350–400
Protein: 25–28g
Carbohydrates: 18–22g
Fat: 20–24g
Fiber: 5–6g
Sodium: 700–1,000mg

For a more accurate calculation, use the nutrition information from the specific ingredients and brands you purchase.

Frequently Asked Questions

1. Can I use ground turkey instead of ground beef?

Absolutely. Ground turkey works well in this recipe. Because turkey is generally leaner, you may want to add a small amount of olive oil while cooking the onions and cabbage.

2. What kind of cabbage should I use?

Regular green cabbage is perfect and is what I usually use. Savoy cabbage can also work, although it has a slightly different texture.

3. Can I make this recipe ahead of time?

Yes. In fact, I think the leftovers taste even better the next day because the flavors have more time to mingle. Prepare it as directed, refrigerate it, and reheat when you’re ready to eat.

4. Can I add rice directly to the recipe?

You can, but you’ll need additional liquid and a longer cooking time depending on whether you’re using uncooked or cooked rice. For the easiest version, I prefer cooking the rice separately and serving the cabbage and beef over it.

5. How can I make this recipe more flavorful?

Start by getting a good brown color on the beef and onions. Garlic, black pepper, paprika, red pepper flakes, Worcestershire sauce, or a little Italian seasoning can also add extra flavor. Just remember to taste before adding more salt because of the bouillon.

Final Thoughts

If you’re looking for an easy ground beef dinner, this chopped cabbage recipe deserves a spot in your regular rotation.

It’s inexpensive, filling, simple to prepare, and uses ingredients that are easy to find. I love recipes like this because you don’t need a complicated list of ingredients or a dozen different cooking steps to get a satisfying homemade meal.

Ground Beef and Chopped Cabbage Recipe