5 from 60 votes
Ground Beef and Cabbage Recipe
This Ground Beef and Cabbage recipe combines lean ground beef with coarsely chopped cabbage, sautéed onions, grated carrot, and garlic. The dish is simmered with tomato sauce and vegetable stock, seasoned with a mix of cumin, paprika, oregano, coriander, garlic powder, salt, and pepper. The slow cooking softens the cabbage to a golden brown and blends the spices to develop a hearty texture and balanced flavor. It's a meal that can be prepared in one skillet and makes practical leftovers for easy reheating.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
Calories:
364 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1 lb ground beef lean
- 1 cabbage coarsely chopped, small head
- 2 tablespoons coconut oil
- 1 carrot coarsely grated, medium
- 1 onion chopped, medium
- 3 cloves garlic minced
- ⅔ cup tomato sauce
- 1 cup vegetable stock or beef stock
Spices
- 1 tablespoon cumin divided, ground
- 1 1//2 teaspoon paprika divided
- 1 teaspoon garlic powder divided
- 1 teaspoon oregano divided
- ½ teaspoon Coriander divided
- salt divided, to taste
- black pepper divided, to taste
Instructions
- Cook the Beef: Heat oil in a large skillet over medium heat. Add the ground beef, season with half the spices, and cook until fully browned. Drain any excess fat, then set the beef aside.
- Sauté Vegetables: In the same skillet, add the onion and carrot. Cook for a couple of minutes until softened. Stir in the minced garlic and cook for 30 seconds.
- Make the Sauce: Add the tomato sauce and beef stock to the skillet. Let the mixture simmer for a couple of minutes to blend the flavors.
- Cook the Cabbage: Add the cabbage to the skillet and season with the remaining spices. Stir well to combine all the ingredients. Cover with a lid, reduce the heat to low, and simmer, stirring occasionally, until the cabbage is tender and golden brown (about 40 minutes).
- Finish and Serve: Return the cooked beef to the skillet and stir to combine. Garnish with fresh parsley and serve warm.
Cup of Yum
Notes
- Use a large skillet to ensure the ingredients cook evenly without overcrowding.
- Chop the cabbage into larger chunks to maintain texture and enhance flavor during simmering.
- Different cabbage colors can add nutritional variety and visual appeal.
- Portion and store leftovers in airtight containers for convenient refrigerated meals throughout the week.
- Remove any damaged leaves from the cabbage before preparation to ensure freshness.
Nutrition Information
Calories
364kcal
(18%)
Carbohydrates
23g
(8%)
Protein
28g
(56%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
74mg
(25%)
Sodium
444mg
(19%)
Potassium
1137mg
(24%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
3222IU
(64%)
Vitamin C
90mg
(100%)
Calcium
156mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 364
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 444mg | 19% |
| Potassium | 1137mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 3222IU | 64% |
| Vitamin C | 90mg | 100% |
| Calcium | 156mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.