Go Back
Ground beef and cabbage skillet in a black cast-iron skillet with parsley garnish

Easy Ground Beef and Cabbage Skillet for Weeknight Dinners

This one-skillet ground beef and cabbage dinner turns classic cabbage rolls into a 35-minute weeknight meal. Lean beef and tender cabbage simmer in a smoky tomato-paprika sauce with almost no cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 lb lean ground beef 90% lean
  • 3 cloves garlic minced
  • 8 cups green cabbage shredded, about 1 small head
  • 1 can (14.5 oz) diced tomatoes undrained
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the olive oil in a large deep skillet over medium-high heat. Add the onion and cook for 3 minutes until softened.
  2. Add the ground beef, break it apart with a wooden spoon, and cook for 6 to 8 minutes until browned. Spoon off excess fat if needed.
  3. Stir in the garlic, smoked paprika, and oregano and cook for 30 seconds until fragrant. Add the tomato paste and cook for 1 minute.
  4. Add the shredded cabbage in two batches, tossing with tongs until each batch wilts, about 2 minutes per batch.
  5. Stir in the diced tomatoes, Worcestershire sauce, salt, and pepper.
  6. Cover, reduce the heat to medium-low, and simmer for 12 to 15 minutes, stirring occasionally, until the cabbage is tender.
  7. Uncover and cook for 3 to 5 minutes more to thicken the sauce. Taste, adjust the seasoning, and serve.