There are dinners that require a long ingredient list and complicated techniques. And then there are dinners like this one. Dump chopped cabbage over ground beef is exactly what it sounds like—simple, honest, and surprisingly delicious. You brown the beef, dump chopped cabbage over the top, cover, and let it steam and simmer until the cabbage is tender and sweet. That is it. This is old-fashioned, budget-friendly cooking at its very best.
This dump cabbage and ground beef skillet is pure comfort. The cabbage becomes soft and sweet as it cooks, soaking up all the savory flavor from the beef. A few pantry seasonings—garlic, onion, salt, and pepper—are all you need to make this dish sing. It is naturally low-carb and keto-friendly, comes together in about 20 minutes, and uses just one pan. Serve it on its own, over rice, or with a dollop of sour cream for a meal that will remind you why simple food is often the best food.
Why You Will Love This Recipe
· Only a Few Simple Ingredients: Ground beef, cabbage, onion, garlic, salt, and pepper.
· Ready in 20 Minutes: Faster than takeout.
· One Skillet, Minimal Cleanup.
· Naturally Low-Carb and Keto-Friendly.
· Budget-Friendly: Ground beef and cabbage are inexpensive staples.
· Great for Weeknight Dinners.
· A True “Dump” Recipe: No complicated techniques.
· Picky Eater Approved.
Ingredients List
· 1 lb (450g) lean ground beef (85/15 recommended)
· 1 small yellow onion, diced
· 3 cloves garlic, minced
· 1 small head green cabbage (about 1 ½ lbs), cored and chopped into 1-inch pieces
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
· Optional: ½ cup beef broth or water (for steaming, if needed)
· Optional: 1 tablespoon olive oil (if using extra-lean beef)
For Serving:
· Sour cream or Greek yogurt
· Fresh parsley or dill
· Hot sauce
· Cooked rice or cauliflower rice
Step-by-Step Instructions
Step 1: Brown the Ground Beef
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it up with a spoon, until browned and no longer pink. If using lean beef (93/7 or leaner), add 1 tablespoon of olive oil to the pan.
Step 2: Add the Onion and Garlic
Add the diced onion to the skillet with the beef. Cook for 2-3 minutes until softened. Add the minced garlic and cook for 60 seconds until fragrant.
Step 3: Dump the Cabbage
Add the chopped cabbage to the skillet. It will seem like a huge amount, but it will wilt down significantly. Sprinkle with the salt and pepper. Stir to combine.
Step 4: Cook the Cabbage
Cover the skillet and reduce the heat to medium. Cook for 8-10 minutes, stirring occasionally, until the cabbage is tender and wilted. If the mixture seems dry, add the beef broth or water, ¼ cup at a time, to create steam. The cabbage will release its own moisture as it cooks.
Step 5: Serve
Taste and adjust salt and pepper if needed. Serve hot.
Cooking Tips and Pro Tips for Best Results
· Use a large skillet or Dutch oven: The cabbage starts with a large volume but wilts significantly. A 12-inch skillet or 5-quart Dutch oven is ideal.
· Do not overcrowd the pan: The cabbage will fill the pan, but it will cook down. If your skillet is too small, cook the cabbage in two batches or use a larger pot.
· Do not add too much liquid: The cabbage releases a significant amount of water as it cooks. Start with no added liquid. If the cabbage starts to stick, add a splash of broth or water.
· For extra flavor: Add 1 teaspoon of smoked paprika, ½ teaspoon of caraway seeds, or a dash of red pepper flakes with the garlic.
· Make it a one-pan meal: Add 1 cup of beef broth and simmer for 5 minutes, then serve over rice or egg noodles.
Variations and Substitutions
Cabbage and Ground Beef with Tomatoes:
Add 1 can (15 oz) of diced tomatoes (undrained) along with the cabbage. The tomatoes add acidity and brightness. Reduce the salt slightly.
Cabbage and Ground Beef with Caraway (German-Style):
Add 1 teaspoon of caraway seeds and 1 teaspoon of dried dill along with the garlic. Serve with a dollop of sour cream. This version is reminiscent of German cabbage dishes.
Spicy Cabbage and Ground Beef:
Add ½ teaspoon of crushed red pepper flakes, 1 diced jalapeño, and a dash of cayenne pepper. Serve with hot sauce.
Cabbage and Ground Beef with Bacon:
Cook 4 slices of chopped bacon in the skillet first until crispy. Remove the bacon, leaving the drippings. Brown the beef in the bacon drippings. Crumble the bacon and stir it back in at the end.
Cabbage and Ground Beef with Sausage:
Substitute half of the ground beef with ½ lb of Italian sausage (casings removed). The sausage adds extra flavor and spice.
Cabbage and Ground Beef with Rice:
Add ½ cup of uncooked long-grain rice and 1 cup of beef broth along with the cabbage. Cover and simmer for 15-20 minutes until the rice is tender. This turns the dish into a complete one-pot meal.
Serving Suggestions
This dump cabbage and ground beef skillet is versatile. Serve it:
· As Is: In a bowl with a sprinkle of fresh parsley.
· Over Rice or Cauliflower Rice: A hearty, complete meal.
· With a Dollop of Sour Cream or Greek Yogurt: Adds tangy creaminess.
· With Crusty Bread: For sopping up the juices.
· With a Fried Egg on Top: For breakfast or brunch.
Pair with:
· Mashed potatoes
· Roasted carrots or green beans
· A simple green salad
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 5 days. The cabbage will soften further, but the flavor remains excellent.
Freezer:
Freeze in a freezer-safe container for up to 3 months. The texture of the cabbage will soften, but the flavor is still good. Thaw overnight in the refrigerator before reheating.
Reheating:
· Stovetop (Best): Reheat in a covered skillet over medium-low heat for 5-7 minutes, adding a splash of broth if needed.
· Microwave: Heat individual portions for 60-90 seconds.
Nutritional Information (Approximate, per serving – serves 4)
· Calories: 320
· Protein: 28g
· Fat: 18g
· Saturated Fat: 7g
· Carbohydrates: 14g
· Fiber: 5g
· Sugar: 7g
· Sodium: 620mg
· Vitamin C: 70% Daily Value
· Iron: 20% Daily Value
Frequently Asked Questions (FAQ)
1. Can I use red cabbage instead of green?
Yes. Red cabbage will turn the dish a deep purple color. It has a slightly more peppery, earthy flavor and takes a few extra minutes to soften. It is delicious but visually different.
2. Can I use ground turkey instead of beef?
Yes. Ground turkey is a leaner option. Add 1 tablespoon of olive oil to the pan before browning. Turkey may be less flavorful, so consider adding 1 teaspoon of beef bouillon powder or Worcestershire sauce.
3. Why is my cabbage watery?
Watery cabbage usually comes from not cooking it long enough to evaporate the moisture or from adding too much liquid. Cook uncovered for the last 3-5 minutes to allow excess moisture to evaporate. Do not add broth unless the pan is dry.
4. Can I add potatoes to this dish?
Yes. Add 1-2 peeled and diced potatoes (1-inch cubes) along with the cabbage. The potatoes will cook in the steam and become tender. If adding potatoes, add ½ cup of beef broth to ensure enough moisture.
5. Is this dish keto-friendly?
Yes. Cabbage is low in carbohydrates, and ground beef is keto-friendly. One serving contains approximately 9 grams of total carbohydrates and 5 grams of fiber, for about 4 grams of net carbs. Omit any added sugar.
6. Can I make this dish in a slow cooker?
Yes. Brown the beef and sauté the onion and garlic in a skillet first (this step is important for flavor). Transfer to a slow cooker. Add the cabbage, salt, and pepper. Cook on low for 4-5 hours or on high for 2-3 hours. The cabbage will be very soft.