There are some dinners that just feel like home, and this slow cooker ground beef and cabbage is one of them. It’s simple, hearty, inexpensive, and honestly, the kind of meal I love making when I want something comforting without spending hours in the kitchen.
I usually brown the ground beef first because it gives the meat a deeper, richer flavor, but after that, the slow cooker does most of the work. The cabbage becomes wonderfully tender while soaking up all those savory juices from the beef and tomatoes.
And the little spoonful of sour cream on top? Totally optional, but I really like it. It adds a creamy contrast to the savory cabbage and beef.
If you’re looking for an easy crockpot dinner recipe that uses everyday ingredients, this one is definitely worth keeping.
Ingredients
- 1½ lbs ground beef
- 1 medium head green cabbage, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14–15 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ½ tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil, if needed
- ½ cup sour cream, for serving
- Fresh parsley, optional, for garnish
Step-by-Step Method
1. Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook for about 5–7 minutes, breaking it apart with a spoon as it cooks.
Cook until nicely browned and no longer pink. Drain excess grease if necessary.
Honestly, you can skip this step and put everything straight into the slow cooker, but I usually brown the beef first. It adds so much more flavor.
2. Add the Vegetables
Place the chopped cabbage and diced onion into the slow cooker.
Add the minced garlic and gently toss everything together.
3. Add the Beef
Transfer the cooked ground beef into the slow cooker over the cabbage mixture.
Don’t worry if the slow cooker looks very full at this point. Cabbage cooks down quite a bit.
4. Make the Sauce
Add the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, paprika, Italian seasoning, salt, black pepper, and onion powder.
Give everything a gentle stir so the seasonings are distributed throughout the mixture.
5. Slow Cook
Cover and cook on:
- LOW for 6–7 hours, or
- HIGH for 3–4 hours
The dish is ready when the cabbage is tender and the beef mixture is hot and flavorful.
6. Stir and Taste
Once cooked, carefully stir everything together.
Taste and adjust the salt and pepper if needed. If you like a little more tomato flavor, you can also stir in another spoonful of tomato paste.
7. Serve
Spoon the hot cabbage and beef into bowls. Top with a little sour cream and fresh chopped parsley if desired.
Serve immediately while it’s warm and comforting.
Cooking Tips
Don’t overcrowd the cabbage
It may look like there is too much cabbage at first, but it will shrink significantly during cooking.
Brown the beef first
This isn’t absolutely necessary, but browning gives the ground beef a richer flavor and better texture.
Use lean ground beef
I usually prefer 85–90% lean ground beef. If you use fattier beef, drain the excess grease after browning.
Don’t add too much liquid
Cabbage releases quite a bit of moisture as it cooks, so you don’t need a huge amount of broth.
Want more tomato flavor?
Add an extra tablespoon of tomato paste or use a little more diced tomato.
Make it spicy
Add ½ teaspoon of red pepper flakes or a pinch of cayenne if you like some heat.
Serving Suggestions
This crockpot cabbage and beef is filling enough to serve on its own, but there are plenty of easy sides that go beautifully with it.
Try serving it with:
- Crusty homemade bread
- Garlic bread
- Dinner rolls
- Mashed potatoes
- Steamed rice
- Buttered noodles
- A simple green salad
- Pickles or a light cucumber salad
I especially like serving it with warm bread because it gives you something to soak up all those delicious juices.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm individual portions in the microwave or gently heat them in a saucepan over medium-low heat until hot.
You can also freeze the cooked beef and cabbage in freezer-safe containers for about 2–3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Approximate per serving, based on 6 servings and without sour cream.
- Calories: 350–390
- Protein: 25–28g
- Carbohydrates: 18–22g
- Fat: 20–23g
- Fiber: 5–6g
- Sodium: 650–800mg
Nutrition will vary depending on the ground beef, broth, canned tomatoes, and exact serving size used.
Frequently Asked Questions
Can I put raw ground beef directly into the slow cooker?
Yes, ground beef can be cooked directly in a slow cooker. However, I prefer browning it first because it improves the flavor and allows you to drain excess fat.
Can I use red cabbage instead of green cabbage?
Yes. Red cabbage will work, although it has a slightly different flavor and will give the dish a deeper color.
Can I add potatoes?
Absolutely. Cut small potatoes into bite-sized pieces and add them along with the cabbage. Make sure the pieces aren’t too large so they have enough time to become tender.
Can I make this recipe without sour cream?
Of course. Sour cream is simply a topping and isn’t essential to the recipe. You can leave it off or replace it with plain Greek yogurt.
Can I make this ahead of time?
Yes! This is actually one of those meals that tastes even better after the flavors have had time to mingle. Prepare it ahead, refrigerate it, and reheat gently when you’re ready to serve.
Conclusion
This Slow Cooker Ground Beef and Cabbage is exactly the kind of uncomplicated dinner I like having in my recipe rotation. You get tender cabbage, savory ground beef, juicy tomatoes, and plenty of comforting flavor with very little hands-on work.
Honestly, it’s a great recipe for those busy days when you want to put dinner in the slow cooker and let it take care of itself. Add a little sour cream on top, grab some warm bread, and you’ve got a cozy homemade meal the whole family can enjoy.