20 Savory Cabbage and Ground Beef Recipes for Comfort Food Lovers

You know those days when only a hearty, comforting meal will do? We’ve gathered 20 savory cabbage and ground beef recipes that deliver cozy satisfaction in every bite. From quick skillet dinners to slow-cooked favorites, these dishes are perfect for busy weeknights or lazy weekends. Get ready to discover your new go-to comfort meals—let’s dive into these delicious creations!

Stuffed Cabbage Rolls with Ground Beef and Tomato Sauce

Who says cabbage has to be boring? These stuffed cabbage rolls are basically cozy edible hugs, packed with savory ground beef and swimming in a tangy tomato sauce that’ll make your taste buds do a happy dance. Perfect for when you want to impress but also want to wear sweatpants while cooking.

Ingredients

– 1 large head of green cabbage
– 1 pound of ground beef (the good stuff)
– 1 cup of cooked white rice
– 1 small onion, chopped up real fine
– 2 cloves of garlic, minced until it smells amazing
– 1 egg (the binder that holds it all together)
– A couple of big shakes of dried oregano
– A generous pinch of salt and black pepper
– 2 cups of tomato sauce (the kind you’d eat with a spoon)
– A splash of olive oil for sizzling
– 1 tablespoon of brown sugar for that sweet balance

Instructions

1. Bring a large pot of water to a rolling boil and carefully lower the whole cabbage head into it.
2. Boil the cabbage for exactly 8 minutes until the outer leaves become soft and pliable enough to roll.
3. Remove the cabbage and let it cool just enough to handle, then gently peel off 8 large leaves.
4. In a large skillet, heat a splash of olive oil over medium heat until it shimmers.
5. Add the chopped onion and cook for 5 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 more minute until golden but not browned.
7. Add the ground beef and cook for 8-10 minutes, breaking it up with a spoon until no pink remains.
8. Transfer the beef mixture to a bowl and mix in the cooked rice, egg, oregano, salt, and pepper until well combined.
9. Place about 1/4 cup of the beef mixture in the center of each cabbage leaf.
10. Fold the sides of the leaf over the filling, then roll tightly from the bottom to create neat packages.
11. Arrange the rolls seam-side down in the same skillet you used for the beef.
12. Pour the tomato sauce evenly over all the cabbage rolls.
13. Sprinkle the brown sugar over the sauce to balance the acidity.
14. Cover the skillet and simmer over low heat for 45 minutes until the cabbage is tender and the flavors have melded together.
15. Carefully remove the lid and let the rolls rest for 5 minutes before serving.

Comfort food doesn’t get much better than these tender cabbage parcels that practically melt in your mouth. The savory beef filling plays perfectly against the slightly sweet tomato sauce, creating layers of flavor in every bite. Try serving them over mashed potatoes for the ultimate cozy meal that’ll have everyone asking for seconds!

Ground Beef and Cabbage Stir-Fry with Soy Sauce

Cooking on busy weeknights means I’m always looking for dishes that come together quickly but still feel satisfying. This ground beef and cabbage stir-fry has become my go-to when I want something hearty without spending hours in the kitchen – plus it reminds me of those simple meals my mom would whip up after long work days.

Ingredients

– 1 pound of ground beef
– 1 medium head of green cabbage, thinly sliced
– 1 yellow onion, chopped
– 3 cloves of garlic, minced
– 2 tablespoons of vegetable oil
– 1/4 cup of soy sauce
– 1 tablespoon of rice vinegar
– A good pinch of red pepper flakes
– A couple of green onions for garnish

Instructions

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add 1 pound of ground beef and break it up with a wooden spoon, cooking for 5-6 minutes until browned and crumbled.
3. Tip: If there’s excess grease, drain it off now for a less oily finished dish.
4. Add the chopped yellow onion and cook for 3 minutes until it starts to soften.
5. Stir in the minced garlic and cook for just 30 seconds until fragrant – don’t let it burn!
6. Add the thinly sliced cabbage to the skillet and toss everything together.
7. Tip: Work in batches if your skillet seems crowded to ensure everything cooks evenly.
8. Cook for 8-10 minutes, stirring occasionally, until the cabbage has wilted but still has some crunch.
9. Pour in 1/4 cup of soy sauce and 1 tablespoon of rice vinegar, then sprinkle in a pinch of red pepper flakes.
10. Stir everything together and cook for 2 more minutes to let the flavors meld.
11. Tip: Taste and adjust seasoning now – you can always add more soy sauce if needed.
12. Remove from heat and garnish with sliced green onions.

During my first bite, I love how the tender cabbage soaks up the savory soy sauce while the ground beef adds heartiness. This stir-fry pairs beautifully over steamed rice or tucked into warm tortillas for a fun fusion twist – my kids especially love it wrapped up with a dollop of sour cream.

Cabbage and Beef Soup with Carrots and Potatoes

My grandma always said the best comfort food comes from the humblest ingredients, and this cabbage and beef soup is living proof. I make this hearty soup whenever I need something warming and nourishing, especially on those chilly evenings when only a big bowl of steaming broth will do.

Ingredients

• 1 pound of beef stew meat, cut into bite-sized pieces
• 1 large yellow onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 6 cups of beef broth
• 1 small head of green cabbage, roughly chopped
• 3 medium carrots, peeled and sliced into rounds
• 2 large potatoes, peeled and cubed
• 1 bay leaf
• A couple of sprigs of fresh thyme
• A generous pinch of salt and black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat until it shimmers.
2. Add 1 pound of beef stew meat and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
3. Add 1 chopped yellow onion and cook for 4 minutes until softened and translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 6 cups of beef broth, scraping the bottom of the pot to lift any browned bits.
6. Add 1 bay leaf and a couple of sprigs of fresh thyme to the pot.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
8. Add 3 sliced carrots and 2 cubed potatoes to the pot.
9. Simmer uncovered for 15 minutes until the vegetables are tender when pierced with a fork.
10. Stir in 1 chopped head of green cabbage and cook for 10 more minutes until wilted but still slightly crisp.
11. Season with a generous pinch of salt and black pepper, then remove the bay leaf and thyme sprigs before serving.

Zesty with savory broth and tender vegetables, this soup has a wonderful balance of textures from the soft potatoes to the slightly crisp cabbage. I love serving it with a thick slice of crusty bread for dipping, or sometimes I’ll stir in a spoonful of sour cream for extra richness.

Unstuffed Cabbage Skillet with Ground Beef and Rice

When I first tried making traditional stuffed cabbage, I spent what felt like hours carefully rolling each leaf—only to have them burst open in the pot. That’s when I created this unstuffed version that gives you all the cozy flavors in half the time, perfect for busy weeknights when you want something hearty without the fuss.

Ingredients

• 1 pound of ground beef
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 head of green cabbage, roughly chopped
• 1 cup of long-grain white rice
• 1 can (14.5 ounces) of diced tomatoes
• 2 cups of beef broth
• 2 tablespoons of tomato paste
• 1 tablespoon of olive oil
• 1 teaspoon of paprika
• A splash of Worcestershire sauce
• A couple of bay leaves
• Salt and black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat until it shimmers.
2. Add 1 pound of ground beef and cook for 5–7 minutes, breaking it up with a spoon until it’s browned and no pink remains.
3. Stir in 1 chopped onion and 2 minced garlic cloves, cooking for 3–4 minutes until the onion is soft and fragrant.
4. Mix in 1 teaspoon of paprika, 2 tablespoons of tomato paste, and a splash of Worcestershire sauce, stirring for 1 minute to blend the flavors.
5. Add 1 roughly chopped head of cabbage to the skillet, tossing it with the beef mixture for 2–3 minutes until it starts to wilt.
6. Pour in 1 cup of long-grain white rice, 1 can of diced tomatoes (with juices), 2 cups of beef broth, and a couple of bay leaves, then season with salt and black pepper.
7. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 20–25 minutes until the rice is tender and has absorbed most of the liquid.
8. Remove the skillet from the heat, discard the bay leaves, and let it sit covered for 5 minutes to allow the flavors to meld.

For a cozy finish, the cabbage turns silky while the rice soaks up the savory broth, creating a dish that’s both comforting and satisfying. I love topping it with a dollop of sour cream or serving it alongside crusty bread to soak up every last bit—it’s the kind of meal that feels like a warm hug on a chilly evening.

Beef and Cabbage Egg Rolls with Sweet Chili Sauce

Crispy, golden egg rolls have been my go-to party appetizer ever since I discovered how incredible they taste when filled with savory beef and crunchy cabbage. I first made these for a game day gathering last fall, and now my friends request them every time we get together – they’re that addictive! There’s something so satisfying about that perfect crunch followed by the warm, flavorful filling.

Ingredients

– 1 pound of ground beef
– 4 cups of shredded cabbage (about half a medium head)
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 2 tablespoons of soy sauce
– 1 teaspoon of sesame oil
– A pinch of salt and a few grinds of black pepper
– 12 egg roll wrappers
– 1 egg, beaten (for sealing)
– About 2 cups of vegetable oil for frying
– ½ cup of sweet chili sauce for dipping

Instructions

1. Heat a large skillet over medium-high heat and cook the ground beef until it’s completely browned, breaking it up with a spoon as it cooks – this should take about 6-8 minutes.
2. Drain any excess grease from the skillet, then add the minced garlic and grated ginger, cooking for just 1 minute until fragrant (be careful not to burn the garlic!).
3. Stir in the shredded cabbage and cook for 3-4 minutes until it’s slightly wilted but still has some crunch.
4. Remove the skillet from heat and mix in the soy sauce, sesame oil, salt, and pepper, then let the filling cool completely – this prevents soggy egg rolls.
5. Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
6. Place about 2 tablespoons of the cooled filling in the center of the wrapper.
7. Brush the edges of the wrapper with the beaten egg – this creates a perfect seal so your filling doesn’t escape during frying.
8. Fold the bottom corner up over the filling, then fold in the side corners, and roll tightly toward the top corner.
9. Repeat with remaining wrappers and filling, keeping completed egg rolls covered with a damp towel to prevent drying.
10. Heat vegetable oil in a deep pot to 350°F – use a thermometer for accuracy since temperature affects crispiness.
11. Fry 3-4 egg rolls at a time for 2-3 minutes per side until they’re golden brown and crispy.
12. Transfer fried egg rolls to a wire rack set over a baking sheet – this keeps them crisp instead of getting soggy from steam.
13. Serve immediately with sweet chili sauce for dipping.
Zesty and satisfying, these egg rolls deliver the perfect textural contrast between the shatteringly crisp wrapper and the savory, tender filling. I love serving them alongside a simple cucumber salad to balance the richness, and they’re fantastic for making ahead and reheating in the oven when unexpected guests drop by.

Ground Beef and Cabbage Tacos with Lime Crema

Dinner inspiration struck last Tuesday when I found myself staring at a head of cabbage and some ground beef in my fridge—the classic “what on earth do I make with these?” moment. After some creative thinking (and a little help from my love for Mexican flavors), I came up with these incredibly satisfying Ground Beef and Cabbage Tacos that have quickly become a weeknight favorite in our house.

Ingredients

For the tacos:
– 1 pound of ground beef (I usually go for 80/20 for the best flavor)
– 1 small head of green cabbage, thinly sliced (about 4 cups)
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 1 packet of taco seasoning (or about 2 tablespoons if you’re using bulk)
– 8 small corn tortillas
– A couple tablespoons of olive oil
– A generous pinch of salt

For the lime crema:
– 1/2 cup of sour cream
– Juice from 1 lime (about 2 tablespoons)
– A splash of milk to thin it out
– A little sprinkle of salt

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the diced onion and cook for 3-4 minutes until it becomes translucent and slightly golden around the edges.
3. Add the ground beef to the skillet, breaking it up with a wooden spoon into small crumbles.
4. Cook the beef for 6-7 minutes until it’s fully browned and no pink remains, stirring occasionally.
5. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it!
6. Sprinkle the taco seasoning over the beef mixture and stir to coat everything evenly.
7. Add the thinly sliced cabbage to the skillet and cook for 4-5 minutes until it wilts but still has a slight crunch.
8. While the filling cooks, warm the corn tortillas by heating them in a dry skillet over medium heat for 30 seconds per side, or until they’re pliable and slightly toasted.
9. In a small bowl, whisk together the sour cream, lime juice, milk, and salt until smooth and creamy.
10. Spoon the beef and cabbage mixture into the warmed tortillas.
11. Drizzle the lime crema generously over each taco.

Fresh from the skillet, these tacos offer the most wonderful contrast of textures—the tender beef against the crisp-tender cabbage creates this satisfying crunch in every bite. The lime crema cuts through the richness beautifully, and I love serving these with extra lime wedges for squeezing over the top. Sometimes I’ll even add a sprinkle of fresh cilantro if I have it on hand for an extra burst of freshness.

Slow Cooker Cabbage and Beef Stew with Herbs

Last week, when the chilly autumn wind started blowing through my kitchen window, I found myself craving something hearty and comforting that could simmer away while I tackled my ever-growing pile of laundry. This slow cooker cabbage and beef stew with herbs became my saving grace—it’s the kind of meal that makes your house smell like a cozy cabin in the woods.

Ingredients

• About 1.5 pounds of beef stew meat, cut into bite-sized chunks
• 1 large yellow onion, roughly chopped
• 3 cloves of garlic, minced
• 1 small head of green cabbage, cored and sliced into thick strips
• 4 medium carrots, peeled and sliced into coins
• 2 large potatoes, peeled and cubed
• 4 cups of beef broth
• 1 can (14.5 ounces) of diced tomatoes, with their juices
• 2 tablespoons of tomato paste
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• A couple of bay leaves
• Salt and freshly ground black pepper, to season as you go
• A splash of olive oil for browning

Instructions

1. Heat a large skillet over medium-high heat and add a splash of olive oil.
2. Season the beef chunks generously with salt and pepper, then brown them in the skillet for about 4–5 minutes, until they develop a golden crust on all sides. Tip: Don’t overcrowd the skillet—work in batches if needed to avoid steaming the meat.
3. Transfer the browned beef to your slow cooker.
4. In the same skillet, add the chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant and slightly softened.
5. Scrape the onion and garlic into the slow cooker, along with any browned bits from the skillet.
6. Add the sliced cabbage, carrot coins, cubed potatoes, diced tomatoes with their juices, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the slow cooker.
7. Pour in the 4 cups of beef broth, ensuring everything is submerged.
8. Stir all the ingredients gently to combine.
9. Cover the slow cooker and set it to cook on low for 7–8 hours or on high for 4–5 hours, until the beef is fork-tender and the vegetables are soft. Tip: Resist the urge to lift the lid too often—it lets heat escape and can extend cooking time.
10. About 30 minutes before serving, taste the stew and adjust seasoning with additional salt and pepper if needed. Tip: If the stew seems too thin, mix 2 tablespoons of cornstarch with ¼ cup of cold water and stir it in to thicken the broth.
11. Remove and discard the bay leaves before serving.

This stew turns out incredibly tender, with the cabbage melting into the rich, herb-infused broth and the beef falling apart at the slightest touch. The flavors deepen beautifully as it sits, making it even better the next day. Try serving it over a slice of crusty, buttered bread or alongside a simple green salad for a complete, comforting meal that feels like a warm hug in a bowl.

Spicy Korean Ground Beef and Cabbage Bowls

Last week, I was craving something with serious flavor but didn’t want to spend hours in the kitchen—enter these spicy Korean ground beef and cabbage bowls that have become my new weeknight hero. I love how the spicy-savory beef pairs with the crisp-tender cabbage, and it all comes together in one pan, which means less cleanup for me!

Ingredients

• 1 pound of ground beef (I use 85% lean for the best flavor)
• Half a head of green cabbage, thinly sliced
• 3 cloves of garlic, minced
• 1 tablespoon of grated fresh ginger
• A generous 1/4 cup of soy sauce
• 2 tablespoons of brown sugar
• 1 tablespoon of sesame oil
• 1-2 teaspoons of gochujang (depending on your heat preference)
• A splash of rice vinegar
• 2 green onions, sliced
• A sprinkle of sesame seeds for garnish
• Cooked white rice for serving

Instructions

1. Heat a large skillet or wok over medium-high heat for 2 minutes until a drop of water sizzles immediately.
2. Add the ground beef to the hot skillet and break it apart with a wooden spoon, cooking for 5-7 minutes until no pink remains and it’s nicely browned.
3. Tip: If there’s excess grease, drain it off now for a less oily final dish.
4. Push the beef to one side of the skillet and add the minced garlic and grated ginger to the empty space, cooking for 30 seconds until fragrant.
5. Stir the garlic and ginger into the beef, then add the thinly sliced cabbage to the skillet.
6. Cook for 4-5 minutes, stirring occasionally, until the cabbage has wilted slightly but still has some crunch.
7. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, gochujang, and rice vinegar until the sugar dissolves completely.
8. Pour the sauce mixture over the beef and cabbage in the skillet, stirring to coat everything evenly.
9. Tip: Taste the sauce before adding—you can adjust the gochujang up if you want more heat!
10. Reduce heat to medium and simmer for 3-4 minutes, stirring occasionally, until the sauce has thickened and clings to the beef and cabbage.
11. Remove from heat and stir in most of the sliced green onions, reserving some for garnish.
12. Tip: Let it sit for 2 minutes off heat—the flavors will meld together beautifully.
13. Serve immediately over hot cooked white rice.
14. Sprinkle with the reserved green onions and sesame seeds before serving.

Right out of the skillet, this dish delivers the most satisfying contrast—tender beef with crispy cabbage bits, all coated in that sticky, spicy-sweet sauce that somehow makes even plain rice exciting. I sometimes top it with a fried egg for extra richness, or pack the leftovers cold for lunch the next day, where the flavors have deepened even more.

Cabbage and Beef Stuffed Peppers with Cheese

Keeping my kitchen warm and cozy is my favorite fall ritual, and these cabbage and beef stuffed peppers have become my go-to comfort food—they remind me of my grandma’s hearty Sunday dinners, but with a cheesy twist that my kids absolutely adore.

Ingredients

– 4 large bell peppers (any color you love)
– 1 pound of ground beef
– 2 cups of shredded cabbage (about half a small head)
– 1 cup of cooked rice
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– a 15-ounce can of tomato sauce
– a generous cup of shredded cheddar cheese
– a tablespoon of olive oil
– a teaspoon of dried oregano
– a pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and place them upright in the dish.
3. Heat the olive oil in a large skillet over medium heat and sauté the chopped onion for about 5 minutes, until it’s soft and translucent.
4. Add the minced garlic and cook for another minute, just until fragrant—be careful not to burn it!
5. Crumble in the ground beef and cook until it’s fully browned, breaking it up with a spoon as it cooks.
6. Stir in the shredded cabbage and cook for 5–7 minutes, until it’s wilted and tender.
7. Mix in the cooked rice, tomato sauce, oregano, salt, and pepper, and simmer for 3–4 minutes to let the flavors meld.
8. Spoon the beef and cabbage mixture evenly into the bell peppers, packing it down gently.
9. Top each pepper with a generous amount of shredded cheddar cheese.
10. Cover the dish with foil and bake for 25 minutes.
11. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and lightly golden.
12. Let the peppers rest for 5 minutes before serving—this helps them hold their shape better.

Really, the tender peppers give way to a savory, cheesy filling that’s both hearty and satisfying; try serving them with a crisp green salad to balance the richness, or crumble some tortilla chips on top for an extra crunch.

Ground Beef and Cabbage Dumplings with Dipping Sauce

Cooking with ground beef and cabbage always reminds me of my grandma’s kitchen – there’s something so comforting about these humble ingredients transforming into something truly special. These dumplings are my weeknight hero, perfect for when you want something homemade but don’t have hours to spend in the kitchen. They’re surprisingly simple to make and always disappear faster than I can plate them!

Ingredients

For the dumplings:
– About 1 pound of ground beef (I like 80/20 for flavor)
– 2 cups of finely chopped cabbage
– 3 cloves of garlic, minced
– A couple of green onions, thinly sliced
– 1 tablespoon of soy sauce
– 1 teaspoon of grated fresh ginger
– A good pinch of salt
– A package of round dumpling wrappers (about 30-40)
– 2 tablespoons of vegetable oil for frying

For the dipping sauce:
– 1/4 cup of soy sauce
– 2 tablespoons of rice vinegar
– 1 teaspoon of sesame oil
– A sprinkle of red pepper flakes
– 1 teaspoon of honey

Instructions

1. In a large bowl, combine the ground beef, chopped cabbage, minced garlic, sliced green onions, 1 tablespoon of soy sauce, grated ginger, and salt.
2. Mix everything together with your hands until well combined – this is my favorite part because you can really feel when the filling comes together.
3. Place a dumpling wrapper in your palm and spoon about 1 tablespoon of filling into the center.
4. Dip your finger in water and moisten the edges of the wrapper – this helps create a good seal.
5. Fold the wrapper in half and press the edges together firmly, pleating one side as you go for that classic dumpling look.
6. Tip: Make sure there are no air pockets in your dumplings or they might burst during cooking.
7. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat until it shimmers.
8. Arrange half the dumplings in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
9. Carefully pour in 1/2 cup of water and immediately cover the skillet with a lid.
10. Steam the dumplings for 8-10 minutes until the wrappers become translucent and the filling is cooked through.
11. Tip: Don’t peek too often while steaming – you want to keep that steam trapped inside.
12. Remove the lid and let any remaining water evaporate, cooking for another minute until the bottoms crisp up again.
13. Repeat with the remaining dumplings using the second tablespoon of oil.
14. While the dumplings cook, whisk together the 1/4 cup soy sauce, rice vinegar, sesame oil, red pepper flakes, and honey for the dipping sauce.
15. Tip: Let the sauce sit for a few minutes so the flavors can meld together.

You’ll love how the crispy bottoms give way to tender wrappers and that savory beef and cabbage filling. The dipping sauce adds the perfect tangy-sweet kick that makes these absolutely irresistible. Sometimes I’ll serve them over a bed of steamed rice with extra green onions scattered on top for a complete meal that feels way fancier than the effort required.

Beef and Cabbage Hash with Fried Eggs

Every time I have leftover roast beef in the fridge, my mind immediately goes to this comforting hash that’s become a weeknight lifesaver in our house. There’s something so satisfying about transforming simple ingredients into a hearty, one-pan meal that feels both rustic and restaurant-worthy.

Ingredients

– A couple of tablespoons of olive oil
– 1 medium yellow onion, chopped
– 2 cloves of garlic, minced
– 1 pound of cooked roast beef, shredded or chopped
– Half of a small green cabbage, thinly sliced
– A splash of Worcestershire sauce
– A pinch of salt and a good grind of black pepper
– 4 large eggs

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until it turns translucent and starts to soften.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the shredded roast beef to the skillet and cook for 3–4 minutes, letting it get slightly crispy around the edges.
5. Mix in the thinly sliced cabbage and cook for 6–8 minutes, stirring now and then, until the cabbage wilts and softens but still has a bit of crunch.
6. Drizzle in a splash of Worcestershire sauce and season with a pinch of salt and a good grind of black pepper, then stir everything together and cook for another minute.
7. Create 4 small wells in the hash mixture with the back of a spoon.
8. Crack an egg into each well, then cover the skillet and cook for 4–5 minutes until the egg whites are fully set but the yolks are still runny.
9. Remove the skillet from the heat and let it sit, covered, for 1 minute to finish cooking the eggs gently.

Definitely don’t skip letting the hash sit after cooking—it helps the flavors meld and ensures the eggs are perfectly set. I love how the crispy beef and tender cabbage contrast with the rich, runny egg yolks that coat every bite. Serve it straight from the skillet with a side of crusty bread for soaking up all those delicious juices.

Cabbage and Ground Beef Lasagna with Ricotta

Kicking off this cozy dinner idea, I first made this cabbage and ground beef lasagna when my garden overflowed with cabbage last fall—it’s become my go-to for using up that crunchy veggie in the most comforting way. My family now requests it weekly, especially on chilly evenings when we crave something hearty but a little lighter than traditional pasta lasagna.

Ingredients

– 1 pound of ground beef
– 1 large head of green cabbage, cored and leaves separated
– 2 cups of ricotta cheese
– 1 large egg
– 1 jar (about 24 ounces) of your favorite marinara sauce
– 2 cups of shredded mozzarella cheese
– ½ cup of grated Parmesan cheese
– 1 tablespoon of olive oil
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– A pinch of salt and a few cracks of black pepper
– A sprinkle of dried oregano

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a bit of olive oil.
2. Bring a large pot of salted water to a rolling boil, then carefully add the cabbage leaves and blanch them for about 3–4 minutes until they’re pliable but not mushy.
3. Drain the cabbage leaves in a colander and let them cool slightly on a clean kitchen towel to absorb excess moisture—this helps prevent a watery lasagna.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the chopped onion and cook for 4–5 minutes until translucent.
5. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
6. Crumble in the ground beef and cook for 6–8 minutes, breaking it up with a spoon, until it’s fully browned and no pink remains.
7. Stir in the jar of marinara sauce, a pinch of salt, black pepper, and a sprinkle of dried oregano, then let it simmer for 5 minutes to meld the flavors.
8. In a medium bowl, mix the ricotta cheese, egg, and ¼ cup of Parmesan cheese until well combined—this binding step keeps the layers firm.
9. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish to prevent sticking.
10. Arrange a single layer of cabbage leaves over the sauce, overlapping slightly to cover the base.
11. Spoon half of the ricotta mixture evenly over the cabbage layer, then top with one-third of the mozzarella cheese.
12. Spread half of the remaining meat sauce over the cheese, then repeat the layers: cabbage, ricotta, mozzarella, and meat sauce.
13. Finish with a final layer of cabbage, the rest of the meat sauce, the remaining mozzarella, and a generous sprinkle of Parmesan.
14. Cover the dish tightly with aluminum foil and bake for 25 minutes to steam the layers together.
15. Remove the foil and bake for another 15–20 minutes until the cheese is bubbly and golden brown on top.
16. Let the lasagna rest for 10 minutes before slicing—this allows the layers to set for cleaner cuts.

Mouthwatering and satisfying, this lasagna boasts tender cabbage layers that soak up the rich beef sauce, with the ricotta adding a creamy contrast. Serve it with a crisp green salad to balance the heartiness, or slice it into squares for easy lunch leftovers that taste even better the next day.

One-Pot Cabbage and Beef Pasta with Garlic Bread

Dinner prep used to feel like a marathon in my kitchen until I discovered the magic of one-pot wonders. During a particularly hectic week when my kids had back-to-back activities, I threw together this cabbage and beef pasta that’s become our go-to comfort meal. It’s hearty, fuss-free, and fills the house with the coziest aroma.

Ingredients

• 1 pound of ground beef
• a small head of green cabbage, chopped into bite-sized pieces
• a couple of cloves of garlic, minced
• a 28-ounce can of crushed tomatoes
• 2 cups of beef broth
• 8 ounces of pasta (I love rotini for this)
• a generous splash of olive oil
• a pinch of salt and black pepper
• a loaf of crusty bread
• a few tablespoons of butter, softened
• a sprinkle of dried parsley

Instructions

1. Heat a large pot or Dutch oven over medium-high heat and add a generous splash of olive oil.
2. Add the ground beef and cook for 5–7 minutes, breaking it up with a spoon until it’s browned and no pink remains.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it!
4. Add the chopped cabbage and cook for 5 minutes, stirring occasionally, until it starts to soften and wilt.
5. Pour in the crushed tomatoes and beef broth, then season with a pinch of salt and black pepper.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10 minutes to let the flavors meld.
7. Stir in the pasta, submerging it completely in the liquid, and cook uncovered for 12–15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
8. While the pasta cooks, preheat your oven to 375°F.
9. Slice the loaf of crusty bread in half lengthwise and spread the softened butter evenly over the cut sides.
10. Sprinkle the buttered bread with dried parsley and bake for 8–10 minutes, until the edges are golden and crisp.
11. Remove the garlic bread from the oven and let it cool for 2 minutes before slicing.
12. Serve the cabbage and beef pasta hot, topped with a slice of garlic bread on the side.

So rich and satisfying, this dish has a wonderful balance of tender cabbage, savory beef, and perfectly cooked pasta that holds onto the tomatoey sauce. Sometimes I’ll sprinkle a little extra parsley on top for a fresh pop, or serve it with a simple side salad to round out the meal.

Ground Beef and Cabbage Quesadillas with Salsa

Wondering what to do with that half-head of cabbage sitting in your fridge? I was in the same boat last Tuesday when I created these surprisingly delicious ground beef and cabbage quesadillas. They’ve quickly become my go-to weeknight dinner because they come together in under 30 minutes and use ingredients I almost always have on hand.

Ingredients

• 1 pound of ground beef (I use 85/15 for the best flavor)
• Half a small green cabbage, thinly sliced (about 4 cups)
• 1 small yellow onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 teaspoon of chili powder
• Half a teaspoon of cumin
• A generous pinch of salt
• 4 large flour tortillas (burrito-size works best)
• 2 cups of shredded Monterey Jack cheese
• A couple of big spoonfuls of your favorite salsa for serving

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound of ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until no pink remains. Tip: Don’t overcrowd the pan—work in batches if needed for proper browning.
3. Add the diced onion and cook for 3-4 minutes until translucent and slightly softened.
4. Stir in the minced garlic and cook for exactly 1 minute until fragrant—any longer and it might burn.
5. Add the thinly sliced cabbage, 1 teaspoon of chili powder, half a teaspoon of cumin, and a generous pinch of salt.
6. Cook for 6-8 minutes, stirring occasionally, until the cabbage has wilted and softened but still has a slight crunch.
7. Transfer the beef and cabbage mixture to a bowl and wipe the skillet clean with a paper towel.
8. Place one flour tortilla in the dry skillet over medium heat and sprinkle ½ cup of shredded Monterey Jack cheese evenly over one half.
9. Spoon one-quarter of the beef and cabbage mixture over the cheese, then fold the empty tortilla half over the filling.
10. Cook for 2-3 minutes per side until the tortilla is golden brown with crisp spots and the cheese is fully melted. Tip: Press down gently with a spatula to help the quesadilla hold together.
11. Repeat with the remaining tortillas, cheese, and filling. Tip: Keep finished quesadillas warm in a 200°F oven while you cook the others.
12. Cut each quesadilla into wedges and serve immediately with big spoonfuls of salsa.

Just out of the skillet, these quesadillas have the perfect contrast of crispy tortilla exterior and melty, savory interior. The cabbage adds a wonderful texture that’s neither too soft nor too crunchy—it’s that ideal tender-crisp bite that makes every mouthful interesting. I love serving these with extra salsa for dipping and a simple side of black beans for a complete meal that feels much fancier than its 25-minute prep time suggests.

Beef and Cabbage Potstickers with Ginger Soy Glaze

Biting into a crispy potsticker takes me right back to my college days, when my roommate and I would attempt to recreate our favorite takeout dishes with whatever we had in the fridge—these beef and cabbage potstickers were born from one of those delicious experiments, and they’ve been a staple in my kitchen ever since.

Ingredients

– 1 pound of ground beef
– 2 cups of finely shredded cabbage
– 3 minced garlic cloves
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of soy sauce
– 1 package of round potsticker wrappers (about 30 count)
– 1/4 cup of water for sealing
– 2 tablespoons of vegetable oil for frying
– A splash of rice vinegar
– A couple of green onions, thinly sliced

Instructions

1. Combine the ground beef, shredded cabbage, minced garlic, grated ginger, and soy sauce in a large bowl, mixing with your hands until just combined—don’t overmix or the filling can get tough.
2. Place 1 potsticker wrapper on a clean surface and spoon 1 tablespoon of the beef-cabbage mixture into the center.
3. Dip your finger in the water and moisten the edges of the wrapper.
4. Fold the wrapper in half over the filling, pressing the edges firmly to seal, creating a half-moon shape; if you like, pleat the edges for a traditional look—this helps prevent leaks during cooking.
5. Repeat with the remaining wrappers and filling, placing finished potstickers on a parchment-lined tray.
6. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat until it shimmers, about 1–2 minutes.
7. Arrange the potstickers in a single layer in the skillet, flat side down, and cook for 2–3 minutes until the bottoms are golden brown and crispy.
8. Carefully pour in 1/2 cup of water—it will sizzle—then immediately cover the skillet with a tight-fitting lid to steam the potstickers.
9. Reduce the heat to medium and steam for 8–10 minutes, until the wrappers are translucent and the filling is cooked through; peek once to ensure the water hasn’t evaporated too quickly.
10. Remove the lid and let any remaining water cook off, about 1 minute, for extra crispiness.
11. Transfer the potstickers to a serving plate and drizzle with a splash of rice vinegar and a sprinkle of sliced green onions.

Amazingly crispy on the bottom and tender inside, these potstickers have a savory kick from the ginger and soy that pairs perfectly with the slight tang of the vinegar glaze. I love serving them straight from the skillet with extra soy sauce for dipping, or even tossing them into a salad for a hearty twist—they’re so versatile, you might just skip the takeout forever.

Baked Cabbage and Beef Casserole with Mozzarella

Tuesdays in our house always call for something hearty and comforting, and this baked cabbage and beef casserole with mozzarella has become our go-to—it’s the kind of dish that fills the kitchen with warmth and makes everyone linger at the table a little longer. I first threw this together on a chilly evening when I had a head of cabbage staring me down from the fridge, and now it’s a staple we crave weekly. It’s simple, satisfying, and packed with flavor that just feels like home.

Ingredients

– 1 pound of ground beef
– 1 medium head of green cabbage, chopped into bite-sized pieces
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 ounces) of diced tomatoes
– 1 cup of shredded mozzarella cheese
– 2 tablespoons of olive oil
– A splash of Worcestershire sauce
– A couple of pinches of salt and black pepper

Instructions

1. Preheat your oven to 375°F to get it ready for baking.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
4. Stir in the minced garlic and cook for 1 more minute until fragrant to avoid burning it.
5. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 6-8 minutes until it’s fully browned and no pink remains.
6. Mix in the chopped cabbage and cook for another 5 minutes, stirring often, until it starts to wilt slightly.
7. Pour in the can of diced tomatoes and a splash of Worcestershire sauce, then season with a couple of pinches of salt and black pepper.
8. Let the mixture simmer for 10 minutes over medium heat, stirring occasionally, to allow the flavors to meld together.
9. Transfer everything to a greased 9×13-inch baking dish and spread it out evenly.
10. Top with 1 cup of shredded mozzarella cheese, covering the surface completely.
11. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
12. Remove from the oven and let it sit for 5 minutes before serving to set up nicely.

Leftovers of this casserole are even better the next day, as the cabbage soaks up all those savory juices. I love how the melted mozzarella adds a creamy contrast to the tender beef and cabbage, making it perfect for scooping up with crusty bread or serving over a bed of rice for a heartier meal.

Ground Beef and Cabbage Fried Rice with Scallions

Wondering what to do with that leftover rice and half a cabbage sitting in your fridge? I found myself in that exact situation last Tuesday after a busy workday, staring into the refrigerator like it might magically produce dinner ideas. This ground beef and cabbage fried rice became my go-to solution for turning pantry staples into something truly satisfying.

Ingredients

– 1 pound of ground beef (I like the 85/15 blend for flavor)
– 4 cups of cold cooked rice (day-old works magic here)
– About 3 cups of thinly sliced green cabbage
– A couple of chopped scallions
– 2 tablespoons of vegetable oil
– 3 tablespoons of soy sauce
– 2 teaspoons of sesame oil
– A good splash of rice vinegar
– 3 minced garlic cloves
– 1 teaspoon of grated fresh ginger

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add the ground beef and break it up with a spatula, cooking for 5-7 minutes until browned and crumbly.
3. Tip: If there’s excess grease, drain it off now for a less oily finished dish.
4. Push the beef to one side and add the remaining tablespoon of oil to the empty space.
5. Add the minced garlic and grated ginger, stirring for exactly 30 seconds until fragrant.
6. Add the sliced cabbage and cook for 4-5 minutes until it begins to wilt but still has some crunch.
7. Tip: Don’t overcrowd the pan—if your skillet seems full, cook the cabbage in two batches for better browning.
8. Add the cold rice to the skillet, breaking up any clumps with your spatula.
9. Pour in the soy sauce, sesame oil, and rice vinegar, stirring constantly to coat everything evenly.
10. Cook for 3-4 minutes, letting the rice get slightly crispy in spots.
11. Tip: Use the back of your spatula to press the rice against the hot surface for those delicious crispy bits.
12. Remove from heat and stir in the chopped scallions.
13. Let the fried rice rest for 2 minutes before serving to allow flavors to meld.

Really love how the cabbage stays slightly crisp against the tender beef and fluffy rice. The sesame oil adds this wonderful nutty aroma that makes the whole kitchen smell amazing. Sometimes I’ll top it with a fried egg or serve it alongside some quick-pickled vegetables for extra texture and brightness.

Cabbage and Beef Meatballs in Tomato Broth

During those chilly evenings when I’m craving something hearty but don’t want to spend hours in the kitchen, this cabbage and beef meatball soup has become my go-to comfort. My grandmother used to make something similar, and I’ve tweaked it over the years to get that perfect balance of savory meatballs and tender cabbage in a rich tomato broth.

Ingredients

• 1 pound of ground beef (I like 85/15 for flavor)
• About half a head of green cabbage, chopped into bite-sized pieces
• 1 large yellow onion, diced
• 3 cloves of garlic, minced
• 1 cup of breadcrumbs
• 1 large egg
• A couple of tablespoons of olive oil
• 4 cups of beef broth
• 1 can (28 ounces) of crushed tomatoes
• A generous splash of Worcestershire sauce
• 1 teaspoon of dried oregano
• Salt and freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, half of the diced onion, 1 minced garlic clove, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
2. Mix everything together with your hands until just combined—don’t overmix or your meatballs will be tough.
3. Shape the mixture into 1-inch meatballs, placing them on a plate as you go; you should get about 20-24 meatballs.
4. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat until it shimmers.
5. Working in batches to avoid crowding, brown the meatballs for 2-3 minutes per side until they develop a golden crust; they don’t need to be cooked through yet.
6. Transfer the browned meatballs to a clean plate and set aside.
7. Add the remaining onion to the same pot and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
8. Stir in the remaining minced garlic and dried oregano, cooking for 1 minute until fragrant.
9. Pour in the beef broth and crushed tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon.
10. Bring the broth to a gentle boil, then reduce the heat to low and simmer for 10 minutes to let the flavors meld.
11. Gently add the meatballs and any accumulated juices back into the pot.
12. Stir in the chopped cabbage, submerging it in the broth as much as possible.
13. Cover the pot and simmer for 15-20 minutes, until the cabbage is tender and the meatballs are cooked through (check by cutting one open—no pink should remain).

My favorite thing about this soup is how the cabbage becomes silky-soft while the meatballs stay juicy and flavorful. Make sure to serve it with crusty bread for dipping into that rich tomato broth—it’s perfect for soaking up every last drop.

Beef and Cabbage Shepherd’s Pie with Mashed Potatoes

Sometimes the best comfort foods are the ones that sneak up on you, like this hearty beef and cabbage shepherd’s pie I first made on a chilly autumn evening when I needed something cozy and filling. I love how the savory filling pairs with creamy mashed potatoes—it’s become a regular in my dinner rotation ever since.

Ingredients

– A pound of ground beef
– Half a head of green cabbage, chopped into bite-sized pieces
– One large onion, diced
– A couple of cloves of garlic, minced
– A splash of olive oil
– A cup of beef broth
– A tablespoon of tomato paste
– Two pounds of potatoes, peeled and cubed
– A quarter cup of milk
– Two tablespoons of butter
– Salt and pepper to season as you go

Instructions

1. Preheat your oven to 375°F. 2. Heat a splash of olive oil in a large skillet over medium heat. 3. Add the diced onion and cook for about 5 minutes, until it’s soft and translucent. 4. Stir in the minced garlic and cook for 1 minute until fragrant. 5. Add the ground beef, breaking it up with a spoon, and cook until browned, about 8–10 minutes. 6. Tip: If there’s excess grease, drain it off for a lighter dish. 7. Mix in the chopped cabbage and cook for 5–7 minutes, until it starts to wilt. 8. Stir in the tomato paste and beef broth, then simmer for 10 minutes until the liquid reduces slightly. 9. While the filling simmers, boil the cubed potatoes in salted water for 15–20 minutes, until they’re fork-tender. 10. Drain the potatoes and mash them with the milk and butter until smooth. 11. Tip: For extra creamy mashed potatoes, warm the milk before mixing. 12. Spread the beef and cabbage mixture evenly in a baking dish. 13. Top with the mashed potatoes, spreading them to cover the filling completely. 14. Bake for 25–30 minutes, until the top is golden and the edges are bubbly. 15. Tip: Let it rest for 5 minutes before serving to set the layers. Creamy mashed potatoes cradle that savory beef and cabbage filling, making each bite a perfect balance of textures. I love serving this with a simple side salad to cut through the richness, or even reheating leftovers for a quick lunch the next day.

Ground Beef and Cabbage Lettuce Wraps with Peanuts

Bust out your favorite skillet, friends, because I’m about to share a weeknight lifesaver that’s been on heavy rotation in my kitchen lately. Between soccer practice and work deadlines, this dish comes together so fast it feels like magic, and the best part is how everyone can customize their own wraps right at the table—no more short-order cook duties for me!

Ingredients

– 1 pound of ground beef
– 1 small head of green cabbage, thinly sliced (about 4 cups)
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 3 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– A big handful of roasted peanuts, roughly chopped
– 8 large lettuce leaves (butter or romaine work great)
– A pinch of red pepper flakes, if you like a little heat

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of ground beef to the hot skillet, breaking it up with a wooden spoon into small crumbles.
3. Cook the beef for 5–7 minutes, stirring occasionally, until it’s fully browned and no pink remains.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn it!
5. Add 4 cups of thinly sliced cabbage to the skillet, tossing to combine with the beef.
6. Pour in 3 tablespoons of soy sauce and 1 tablespoon of rice vinegar, stirring to coat everything evenly.
7. Cook the mixture for 4–6 minutes, stirring frequently, until the cabbage has wilted but still has a slight crunch.
8. Remove the skillet from the heat and stir in a big handful of chopped roasted peanuts and a pinch of red pepper flakes if using.
9. Spoon the beef and cabbage mixture into 8 large lettuce leaves, dividing it evenly.
10. Serve immediately while the filling is warm and the lettuce is crisp. You’ll love the contrast between the savory, peanut-studded filling and the cool, crunchy lettuce—it’s a texture dream! Try stacking an extra leaf underneath for a sturdier wrap, or sprinkle on extra peanuts for even more crunch.

Summary

Perfect for cozy nights, these cabbage and ground beef recipes deliver comfort in every bite. From hearty soups to skillet dinners, there’s something for every craving. I hope you find a new family favorite! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy meal planning.