24 Delicious Cabbage and Ground Beef Recipes for Every Occasion

Oh, the humble cabbage and ground beef—a duo that’s as versatile as it is delicious! Whether you’re whipping up a quick weeknight dinner, craving some hearty comfort food, or looking for seasonal favorites to share with family and friends, these 24 recipes have got you covered. From savory stir-fries to cozy casseroles, get ready to fall in love with this classic combination all over again. Let’s dive in!

Stuffed Cabbage Rolls with Ground Beef and Rice

Now, as the evening light fades, there’s something deeply comforting about preparing a dish that wraps warmth and nourishment in every bite. Stuffed cabbage rolls, with their tender leaves hugging a savory filling, offer just that—a humble yet hearty meal that feels like a gentle embrace.

Ingredients

• 1 large head green cabbage, cored
• 1 lb ground beef, 80% lean
• 1/2 cup long-grain white rice, uncooked
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup tomato paste
• 2 cups homemade beef stock
• 1 tbsp fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F. Bring a large pot of salted water to a boil. Blanch the cabbage head for 3 minutes, then carefully remove and peel off 12 whole leaves. Trim the thick ribs from the base of each leaf.
2. In a skillet over medium heat, melt clarified butter. Sauté onion and garlic until translucent, about 5 minutes. Add ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, about 7 minutes.
3. Stir in rice, smoked paprika, cumin, tomato paste, salt, and pepper. Cook for 2 minutes, then remove from heat and fold in dill.
4. Place 1/4 cup of the beef mixture at the base of each cabbage leaf. Fold in the sides and roll tightly. Arrange rolls seam-side down in a baking dish.
5. Pour beef stock over rolls, cover with foil, and bake for 45 minutes. Uncover and bake for an additional 15 minutes until the tops are lightly browned.
6. Remove from oven and let rest for 10 minutes before serving. The rolls should be tender, with the rice fully cooked and the flavors melded beautifully.

Rich in flavor and texture, these stuffed cabbage rolls are a testament to the beauty of simple ingredients coming together. Serve them atop a swirl of creamy mashed potatoes for an extra layer of comfort, or alongside a crisp, green salad to brighten the meal.

Cabbage and Ground Beef Stir-Fry

Moments like these call for simplicity in the kitchen, a return to the comforting embrace of familiar flavors. This cabbage and ground beef stir-fry is a humble yet deeply satisfying dish, perfect for when you need warmth without the fuss.

Ingredients

• 1 tablespoon clarified butter
• 1 pound grass-fed ground beef
• 1 medium head green cabbage, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the grass-fed ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is evenly browned, about 5-7 minutes.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Add the thinly sliced cabbage to the skillet, tossing gently to combine with the beef and garlic. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften.
5. Drizzle the soy sauce and apple cider vinegar over the mixture, then season with freshly ground black pepper and sea salt. Stir well to incorporate all the flavors.
6. Continue cooking for another 3-5 minutes, or until the cabbage is tender but still retains a slight crunch.

You’ll find the texture of this stir-fry wonderfully varied, with the tenderness of the beef contrasting the crispness of the cabbage. The flavors meld beautifully, offering a savory depth with a hint of acidity. Try serving it over a bed of steamed jasmine rice for a complete meal that comforts and satisfies.

Hearty Cabbage and Ground Beef Soup

On a quiet evening, when the air carries a hint of autumn’s approach, there’s something deeply comforting about simmering a pot of hearty cabbage and ground beef soup. It’s a dish that whispers of home, of warmth, and of the simple pleasures that cooking can bring to our lives.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound grass-fed ground beef
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups organic chicken stock
• 1 medium head green cabbage, cored and thinly sliced
• 2 large carrots, peeled and diced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the grass-fed ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Pour in the organic chicken stock, scraping the bottom of the pot to release any browned bits.
5. Add the thinly sliced green cabbage, diced carrots, sea salt, freshly ground black pepper, and bay leaf. Bring to a simmer.
6. Reduce the heat to low, cover, and simmer for 30 minutes, or until the cabbage is tender. Tip: Stir occasionally to ensure even cooking.
7. Remove the bay leaf before serving. Tip: For an extra touch of freshness, garnish with chopped parsley.

Just as the soup melds the robust flavors of beef with the sweetness of cabbage and carrots, its texture offers a delightful contrast between the tender vegetables and the hearty ground beef. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream to add a creamy dimension.

Ground Beef and Cabbage Skillet

Now, as the evening light fades, there’s something deeply comforting about the simplicity of a skillet meal, where every ingredient melds together under the gentle heat, creating a dish that feels like home.

Ingredients

• 1 tablespoon clarified butter
• 1 pound ground beef, 80% lean
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 small head green cabbage, cored and thinly sliced
• 1/2 cup beef stock
• 1 tablespoon apple cider vinegar
• Salt, to season

Instructions

1. Heat a large cast-iron skillet over medium heat. Add the clarified butter, allowing it to melt and coat the bottom of the skillet evenly.
2. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is no longer pink, about 5 minutes, stirring occasionally to ensure even browning.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent and fragrant, about 3 minutes. Tip: For deeper flavor, let the onions caramelize slightly.
4. Sprinkle the smoked paprika, ground cumin, and crushed red pepper flakes over the beef mixture, stirring to coat evenly. Cook for 1 minute to toast the spices.
5. Add the thinly sliced cabbage to the skillet, tossing to combine with the beef mixture. Pour in the beef stock and apple cider vinegar, stirring gently.
6. Cover the skillet and reduce the heat to low. Simmer for 15 minutes, or until the cabbage is tender but still retains a slight crunch. Tip: Avoid overcooking the cabbage to maintain its texture.
7. Season with salt to taste, then remove from heat. Tip: Let the skillet sit covered for 5 minutes before serving to allow the flavors to meld further.

Best enjoyed straight from the skillet, this dish offers a harmonious blend of savory beef and sweet, tender cabbage, with a hint of smokiness and spice. For a rustic touch, serve alongside crusty bread to soak up the flavorful juices.

Cabbage and Ground Beef Casserole

Here in the quiet of the evening, as the light fades and the kitchen grows warm, there’s something deeply comforting about preparing a dish that feels like a hug in a bowl. This cabbage and ground beef casserole is just that—a humble, hearty meal that brings together simple ingredients in a way that’s both nourishing and deeply satisfying.

Ingredients

• 1 lb ground beef, preferably grass-fed
• 1 medium head green cabbage, cored and thinly sliced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the ground beef until no pink remains, about 5-7 minutes, breaking it apart with a spatula as it cooks.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent and fragrant, about 3 minutes.
4. Stir in the thinly sliced cabbage, smoked paprika, sea salt, and black pepper, cooking until the cabbage begins to wilt, approximately 5 minutes.
5. Pour the heavy cream over the cabbage and beef mixture, stirring gently to combine, then remove from heat.
6. Transfer the mixture to the prepared baking dish, spreading it evenly, and sprinkle the shredded cheddar cheese on top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly golden.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Melted cheese gives way to tender cabbage and savory beef in every bite, a harmony of textures and flavors that’s unexpectedly elegant. Consider serving it with a crisp green salad or a slice of crusty bread to soak up the creamy sauce.

Spicy Cabbage and Ground Beef Tacos

Whispering the essence of comfort into every bite, these tacos blend the humble warmth of ground beef with the vibrant crunch of spicy cabbage, creating a melody of flavors that dance quietly on the palate.

Ingredients

• 1 lb ground beef, 85% lean
• 2 cups green cabbage, thinly sliced
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 cup cilantro, finely chopped
• 8 small corn tortillas
• 1 lime, cut into wedges

Instructions

1. Heat a large skillet over medium heat for 2 minutes until evenly warm.
2. Add clarified butter to the skillet, swirling to coat the bottom evenly.
3. Place ground beef in the skillet, breaking it apart with a wooden spoon into small crumbles.
4. Cook the beef for 5 minutes, stirring occasionally, until no pink remains.
5. Sprinkle smoked paprika, cayenne pepper, and sea salt over the beef, stirring to incorporate the spices evenly.
6. Add thinly sliced green cabbage to the skillet, tossing gently to mix with the beef.
7. Cook for an additional 3 minutes, just until the cabbage begins to soften but retains a slight crunch.
8. Remove the skillet from heat and stir in the finely chopped cilantro.
9. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
10. Divide the beef and cabbage mixture evenly among the tortillas.
11. Serve immediately with lime wedges on the side for squeezing over the tacos.

Juxtaposing the tender, spiced beef against the crisp cabbage, these tacos offer a textural harmony that’s both satisfying and light. For an extra layer of flavor, drizzle with a homemade avocado crema or sprinkle with crumbled queso fresco before serving.

Cabbage and Ground Beef Stuffed Peppers

Gently, the evening unfolds, and with it, the desire for a meal that comforts as much as it satisfies. Cabbage and ground beef stuffed peppers offer a harmonious blend of textures and flavors, a dish that feels both nourishing and indulgent.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground beef, 80% lean
• 2 cups green cabbage, finely shredded
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1/2 cup tomato sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to precise measurement (1/2 tsp)
• Black pepper, freshly ground (1/4 tsp)
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment for the peppers.
2. In a large skillet over medium heat, warm the olive oil until shimmering, about 1 minute, to properly coat the pan.
3. Add the diced onion and minced garlic, sautéing until translucent, approximately 3 minutes, to release their aromatic flavors.
4. Incorporate the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes, for even browning.
5. Stir in the shredded cabbage, smoked paprika, ground cumin, salt, and black pepper, cooking for an additional 3 minutes until the cabbage begins to soften.
6. Remove the skillet from heat and fold in the cooked white rice and tomato sauce, ensuring the mixture is uniformly combined.
7. Carefully stuff each bell pepper with the beef and cabbage mixture, packing lightly to allow for expansion.
8. Place the stuffed peppers in a baking dish and cover with foil, baking for 25 minutes to steam the peppers to tenderness.
9. Remove the foil, sprinkle each pepper with shredded Monterey Jack cheese, and bake uncovered for an additional 10 minutes until the cheese is bubbly and lightly golden.
10. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Vibrant and hearty, these stuffed peppers present a delightful contrast between the tender bell pepper and the savory, spiced filling. Serve atop a swirl of extra tomato sauce for an added layer of richness, or alongside a crisp green salad to balance the meal.

Ground Beef and Cabbage Dumplings

Beneath the quiet hum of the kitchen, the simple act of folding dough around spiced ground beef and tender cabbage feels like a meditation, a return to the comforting rhythms of home cooking.

Ingredients

• 1 lb ground beef, 80% lean
• 2 cups finely shredded green cabbage
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 package (about 50) round dumpling wrappers
• 1/2 cup water, for sealing
• 2 tbsp vegetable oil, for frying

Instructions

1. In a large skillet over medium heat, melt the clarified butter, then add the ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
2. Add the shredded cabbage, minced garlic, and grated ginger to the skillet. Stir frequently until the cabbage is wilted, about 3 minutes.
3. Remove the skillet from heat and stir in the soy sauce and sesame oil. Let the mixture cool to room temperature.
4. Lay a dumpling wrapper on a clean surface. Place 1 teaspoon of the filling in the center. Dip your finger in water and moisten the edges of the wrapper.
5. Fold the wrapper over the filling to create a half-moon shape, pressing the edges firmly to seal. Pleat the edges for a traditional look, if desired.
6. Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange dumplings in the skillet, flat side down, without crowding. Cook until the bottoms are golden brown, about 2 minutes.
7. Carefully add 1/4 cup water to the skillet, cover immediately, and reduce heat to medium. Steam the dumplings until the water evaporates and the wrappers are translucent, about 5 minutes.
8. Uncover and cook for another minute to crisp the bottoms. Serve hot.

The dumplings emerge with a delicate chew, their bottoms crisped to a golden hue, while the filling offers a savory depth punctuated by the freshness of cabbage. For an unexpected twist, drizzle with a chili-infused honey or serve alongside a sharp, vinegary slaw.

Cabbage and Ground Beef Lasagna

Falling into the rhythm of the evening, I find myself drawn to the comforting layers of a dish that marries simplicity with depth. This cabbage and ground beef lasagna, with its tender leaves and rich filling, whispers of home and heart.

Ingredients

• 1 lb ground beef, 80% lean
• 1 large green cabbage, cored and leaves separated
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, pasture-raised and lightly beaten
• 1 tbsp olive oil, extra virgin
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes until pliable. Drain and set aside.
3. In a skillet over medium heat, brown the ground beef, breaking it into small crumbles, for about 5 minutes. Drain excess fat.
4. Stir in the marinara sauce, sea salt, black pepper, garlic powder, and nutmeg into the beef. Simmer for 3 minutes to meld flavors.
5. In a bowl, mix the ricotta cheese, beaten egg, and half of the Parmesan cheese until well combined.
6. Layer the bottom of the prepared dish with a third of the cabbage leaves. Spread half of the beef mixture over the cabbage, then dollop half of the ricotta mixture on top. Repeat the layers, finishing with a layer of cabbage leaves.
7. Sprinkle the remaining Parmesan cheese over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is lightly golden.
8. Let the lasagna rest for 10 minutes before serving to allow the layers to set.

Unassuming yet deeply flavorful, this lasagna presents a delightful contrast between the silky cabbage and the hearty beef. Serve it with a crisp green salad to round out the meal, or enjoy it as is, letting its comforting layers speak for themselves.

Savory Cabbage and Ground Beef Pie

Perhaps there’s no dish quite as comforting as a savory pie, especially when it’s filled with the humble yet hearty combination of cabbage and ground beef. It’s the kind of meal that whispers of home, of slow Sundays, and of the simple joy found in a well-made dish.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 lb ground beef, 80% lean
• 2 cups green cabbage, finely shredded
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 pasture-raised egg, lightly beaten
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add the ice water, stirring with a fork until the dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
4. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
5. While the dough chills, brown the ground beef in a skillet over medium heat, breaking it apart with a spoon, until no pink remains, about 5 minutes.
6. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
7. Stir in the shredded cabbage, cooking until it wilts slightly, about 2 minutes. Tip: Do not overcook the cabbage to maintain a bit of crunch in the pie.
8. Remove the skillet from heat and stir in the heavy cream, beaten egg, sea salt, black pepper, and nutmeg. Set aside to cool slightly.
9. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
10. Pour the beef and cabbage mixture into the pie crust, spreading it evenly.
11. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is set. Tip: Check the pie at 30 minutes to prevent overbrowning.
12. Let the pie rest for 10 minutes before slicing.

Momentarily, the pie settles, its crust a golden embrace around the savory, spiced filling. Serve it with a dollop of crème fraîche or a simple green salad to cut through the richness, making each bite a balance of textures and flavors.

Cabbage and Ground Beef Meatballs

Dusk settles softly outside, and the kitchen beckons with the promise of warmth and comfort. Today, we’re embracing the humble yet hearty combination of cabbage and ground beef, transformed into tender meatballs that speak to the soul.

Ingredients

• 1 pound ground beef, 80% lean
• 2 cups finely shredded green cabbage
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup chicken stock

Instructions

1. In a large mixing bowl, combine the ground beef, shredded cabbage, panko breadcrumbs, whole milk, lightly beaten egg, minced garlic, kosher salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
2. Form the mixture into 1.5-inch diameter meatballs, ensuring they are compact enough to hold together but not overworked.
3. Heat olive oil in a large skillet over medium heat until shimmering. Add the meatballs in a single layer, working in batches if necessary to avoid overcrowding.
4. Brown the meatballs on all sides, about 3 minutes per side, for a total of 12 minutes. Adjust the heat as needed to prevent burning.
5. Pour the chicken stock into the skillet, covering the bottom. Cover with a lid and simmer on low heat for 10 minutes, allowing the meatballs to cook through and absorb the stock’s flavor.
6. Remove the lid and increase the heat to medium. Cook for an additional 2 minutes to reduce any remaining liquid, ensuring a slight glaze forms on the meatballs.

Rich in flavor and tender in texture, these cabbage and ground beef meatballs offer a delightful contrast between the savory beef and the subtle sweetness of the cabbage. Serve them over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that comforts and satisfies.

Ground Beef and Cabbage Curry

Gently, the aroma of spices fills the kitchen, a comforting reminder of the simple joys found in cooking. This dish, a humble yet flavorful blend of ground beef and cabbage, transforms everyday ingredients into something unexpectedly delightful, perfect for those evenings when you crave warmth without complexity.

Ingredients

• 1 lb ground beef, preferably grass-fed
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/4 tsp cayenne pepper
• 4 cups green cabbage, thinly sliced
• 1 cup coconut milk, full-fat
• 1/2 cup water
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a large skillet, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add cumin seeds, toasting until fragrant, approximately 30 seconds, stirring constantly to prevent burning.
3. Introduce the diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
4. Stir in minced garlic and grated ginger, cooking for another minute until aromatic.
5. Add ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, about 6 minutes.
6. Sprinkle turmeric, coriander powder, and cayenne pepper over the beef, stirring to coat evenly, and cook for 1 minute to bloom the spices.
7. Fold in the sliced cabbage, coconut milk, and water, bringing the mixture to a gentle simmer.
8. Season with sea salt and black pepper, then reduce heat to low, covering the skillet to let the cabbage soften, about 10 minutes.
9. Uncover, adjust seasoning if necessary, and simmer for an additional 5 minutes to thicken the sauce slightly.
10. Garnish with fresh cilantro before serving.

Allowing the curry to rest for a few minutes before serving enhances the melding of flavors, resulting in a dish that’s richly spiced yet balanced. The cabbage retains a slight crunch, offering a pleasant contrast to the tender beef, while the coconut milk lends a creamy sweetness that rounds out the heat. Serve over steamed jasmine rice or with warm naan for a complete meal.

Cabbage and Ground Beef Enchiladas

Perhaps there’s no dish quite as comforting as the one that brings together the humble cabbage and the rich, savory depth of ground beef, wrapped in the warm embrace of a tortilla. Today, let’s explore the layers of flavor and texture in these enchiladas, a dish that feels like a gentle hug on a cool evening.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound grass-fed ground beef
• 1 medium head of green cabbage, thinly sliced
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 8 corn tortillas
• 2 cups enchilada sauce, homemade or store-bought
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
4. Stir in the thinly sliced cabbage, ground cumin, smoked paprika, sea salt, and black pepper. Cook until the cabbage is wilted but still crisp, about 5 minutes. Tip: For extra flavor, let the cabbage caramelize slightly.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
6. Divide the beef and cabbage mixture evenly among the tortillas, rolling each one tightly and placing seam-side down in the prepared baking dish.
7. Pour the enchilada sauce evenly over the rolled tortillas, ensuring they’re fully covered. Sprinkle with shredded Monterey Jack cheese.
8. Bake in the preheated oven until the cheese is bubbly and slightly golden, about 20 minutes. Tip: For a crispier top, broil for the last 2 minutes.
9. Garnish with chopped fresh cilantro before serving. Tip: Let the enchiladas sit for 5 minutes after baking for easier serving.

Unwrapping these enchiladas reveals a tender filling, with the cabbage adding a slight crunch against the soft tortillas and melted cheese. The smokiness of the paprika and the freshness of the cilantro elevate the dish, making it perfect for a cozy dinner or a festive gathering.

Ground Beef and Cabbage Pancakes

Evenings like these call for something comforting yet uncomplicated, a dish that bridges the gap between hearty and light. Ground beef and cabbage pancakes emerge as the perfect answer, blending simplicity with depth in every bite.

Ingredients

• 1 pound ground beef, 80% lean
• 2 cups green cabbage, finely shredded
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. In a large mixing bowl, combine the ground beef, shredded cabbage, flour, beaten eggs, milk, sea salt, black pepper, and smoked paprika. Mix until just combined; overmixing can lead to tough pancakes.
2. Heat the clarified butter in a large skillet over medium heat (350°F) until it shimmers but does not smoke.
3. For each pancake, scoop 1/4 cup of the mixture into the skillet, flattening slightly with the back of the spoon. Cook in batches to avoid overcrowding.
4. Cook for 3-4 minutes on the first side, or until the edges are crisp and golden. Flip carefully and cook for an additional 3 minutes on the other side.
5. Transfer the cooked pancakes to a wire rack set over a baking sheet to keep them crisp. Repeat with the remaining mixture, adding more clarified butter to the skillet as needed.

Kindly savor the contrast of textures—the crispy exterior giving way to a tender, flavorful interior. These pancakes shine when served with a dollop of sour cream or a side of apple sauce, offering a delightful play of flavors.

Cabbage and Ground Beef Pizza

Lately, I’ve found myself drawn to the comforting embrace of home-cooked meals that blend simplicity with a touch of unexpected flair. This cabbage and ground beef pizza is one such dish, marrying the hearty warmth of beef with the delicate crispness of cabbage atop a golden crust.

Ingredients

• 1 lb ground beef, 80% lean
• 2 cups green cabbage, thinly sliced
• 1 cup tomato sauce, preferably San Marzano
• 2 cups mozzarella cheese, freshly grated
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 pizza dough, homemade or store-bought, room temperature
• 1 tsp garlic powder
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up, ensuring a crisp crust.
2. In a skillet over medium heat, brown the ground beef, breaking it into small crumbles, until no pink remains, about 5 minutes. Drain excess fat.
3. While the beef cooks, roll out the pizza dough on a floured surface to a 12-inch circle, aiming for an even thickness to avoid uneven baking.
4. Lightly brush the dough with extra virgin olive oil, then spread the tomato sauce evenly, leaving a small border for the crust.
5. Sprinkle the cooked ground beef over the sauce, followed by the thinly sliced cabbage, distributing both evenly.
6. Top with freshly grated mozzarella cheese, then season with sea salt, black pepper, garlic powder, and dried oregano.
7. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza rest for 2 minutes before slicing to allow the cheese to set, ensuring clean cuts.

Gently, the flavors meld together in each bite—the savory beef, the sweet and slightly tangy cabbage, all atop a perfectly crisp crust. Serve it with a light arugula salad dressed in lemon vinaigrette to cut through the richness, or enjoy it as is for a deeply satisfying meal.

Ground Beef and Cabbage Wraps

Now, as the evening light fades, there’s something deeply comforting about preparing a meal that wraps you in warmth and nostalgia. Ground beef and cabbage wraps offer just that—a simple yet satisfying dish that feels like a hug in every bite.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 cups green cabbage, finely shredded
• 1 tbsp clarified butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup chicken stock, low-sodium
• 8 large butter lettuce leaves, washed and dried
• Sea salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic to the skillet, cooking for 30 seconds until fragrant, ensuring it doesn’t brown.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, approximately 5 minutes.
5. Season the beef with smoked paprika, ground cumin, sea salt, and freshly ground black pepper, stirring to evenly distribute the spices.
6. Pour in the chicken stock, scraping the bottom of the skillet to deglaze and incorporate any browned bits for added flavor.
7. Reduce the heat to low, add the finely shredded green cabbage, and cover the skillet. Allow to simmer for 5 minutes, or until the cabbage is just tender but still retains a slight crunch.
8. Remove from heat and let the mixture cool slightly. Meanwhile, prepare the butter lettuce leaves on a serving platter.
9. Spoon the beef and cabbage mixture into the center of each lettuce leaf, dividing evenly among the 8 leaves.
10. Fold the lettuce over the filling, tucking in the sides to create neat wraps.

Layered with textures from the crisp lettuce to the tender beef and cabbage, these wraps are a delightful contrast. The smoky undertones of the paprika and the freshness of the lettuce make each bite a complex flavor experience. Serve them with a side of tangy yogurt sauce for an extra layer of richness.

Cabbage and Ground Beef Pasta

Sometimes, the simplest ingredients come together to create something unexpectedly comforting. This dish, with its humble beginnings, transforms into a hearty meal that feels like a warm embrace on a chilly evening.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound grass-fed ground beef
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 small green cabbage, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces whole wheat pasta
• 2 cups homemade beef stock
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons unsalted butter
• Fresh parsley, finely chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in the onion and garlic, cooking until translucent, about 3 minutes.
4. Add the cabbage, salt, black pepper, smoked paprika, and red pepper flakes. Cook, stirring occasionally, until the cabbage is wilted, about 5 minutes. Tip: The cabbage should retain a bit of crunch for texture.
5. Meanwhile, cook the pasta in boiling salted water until al dente, about 8 minutes. Drain and set aside.
6. Pour the beef stock into the skillet with the cabbage and beef, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes to reduce slightly.
7. Stir in the cooked pasta, Parmesan cheese, and butter until the pasta is well coated and the butter is melted. Tip: The butter adds a rich finish, so don’t skip it.
8. Garnish with fresh parsley and additional Parmesan cheese before serving.

Now, the dish presents a delightful contrast between the tender pasta and the slight crunch of the cabbage, all enveloped in a savory, lightly spiced sauce. Serve it in shallow bowls with a side of crusty bread to soak up every last bit of flavor.

Ground Beef and Cabbage Salad

Amidst the quiet hum of the kitchen, where the light filters softly through the curtains, there’s a dish that brings simplicity and comfort together in a way that feels like a gentle embrace. Ground Beef and Cabbage Salad is a humble yet vibrant dish, perfect for those moments when you seek nourishment without fuss.

Ingredients

• 1 lb ground beef, 80% lean
• 4 cups green cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup scallions, finely chopped
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp ginger, freshly grated
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp sea salt

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until no pink remains, about 5-7 minutes. Tip: For even browning, avoid overcrowding the pan and let the beef sear before stirring.
2. While the beef cooks, in a small bowl, whisk together sesame oil, soy sauce, ginger, garlic, red pepper flakes, apple cider vinegar, honey, and sea salt to create the dressing. Tip: Adjust the honey to balance the acidity to your liking.
3. Transfer the cooked beef to a large mixing bowl, leaving any excess fat behind in the skillet. Add the thinly sliced cabbage, julienned carrots, and chopped scallions to the bowl with the beef.
4. Pour the dressing over the beef and vegetable mixture. Using tongs, gently toss until all ingredients are evenly coated. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Finished with a final toss, this salad offers a delightful contrast of textures—the crunch of fresh cabbage and carrots against the tender, savory beef. The dressing ties everything together with a bright, slightly spicy note, making it a versatile dish that can stand alone or be served over a bed of steamed rice for a more substantial meal.

Cabbage and Ground Beef Stew

Wandering through the flavors of comfort food, this cabbage and ground beef stew emerges as a humble yet deeply satisfying dish, perfect for those evenings when the heart seeks warmth and simplicity.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound grass-fed ground beef
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 4 cups green cabbage, thinly sliced
• 2 cups homemade beef stock
• 1 tablespoon apple cider vinegar
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the grass-fed ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes. Tip: For deeper flavor, allow the beef to develop a slight crust before stirring.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Season with smoked paprika, ground cumin, and crushed red pepper flakes, stirring to coat the beef and onions evenly.
5. Add the thinly sliced green cabbage, stirring to combine, and cook until slightly wilted, about 2 minutes.
6. Pour in the homemade beef stock and apple cider vinegar, bringing the mixture to a gentle simmer. Tip: Simmering slowly allows the flavors to meld beautifully.
7. Reduce the heat to low, cover, and let the stew simmer for 20 minutes, stirring occasionally. Tip: Check the seasoning halfway through, adjusting with sea salt and freshly ground black pepper as needed.
8. After 20 minutes, remove the lid and simmer for an additional 5 minutes to slightly reduce the liquid.

Gently ladled into bowls, this stew offers a tender cabbage and richly flavored beef in a broth that’s both light and deeply comforting. Serve with a slice of crusty bread to soak up every last drop, or atop a mound of creamy mashed potatoes for a heartier meal.

Ground Beef and Cabbage Quesadillas

Sometimes, the most comforting meals come from the simplest combinations, like the hearty embrace of ground beef and the subtle sweetness of cabbage, all wrapped in a crispy tortilla. This dish is a humble yet satisfying twist on the classic quesadilla, perfect for those evenings when you crave something warm and fulfilling without much fuss.

Ingredients

• 1 lb ground beef, 80% lean
• 2 cups green cabbage, thinly sliced
• 1/2 cup white onion, finely diced
• 2 tbsp clarified butter
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 large flour tortillas
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup cilantro, finely chopped
• Salt, to season

Instructions

1. In a large skillet over medium heat, melt 1 tbsp of clarified butter. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
2. Add the diced onion and sliced cabbage to the skillet. Cook, stirring occasionally, until the vegetables are softened and the cabbage is slightly translucent, about 4 minutes.
3. Season the mixture with ground cumin, smoked paprika, and a pinch of salt. Stir to combine and cook for an additional 1 minute to meld the flavors. Remove from heat and set aside.
4. Heat a clean skillet over medium heat and brush with the remaining clarified butter. Place one tortilla in the skillet, sprinkle half with Monterey Jack cheese, then top with the beef and cabbage mixture and a sprinkle of cilantro.
5. Fold the tortilla over the filling and press gently. Cook until the bottom is golden brown and crispy, about 2 minutes, then flip and cook the other side for another 2 minutes.
6. Repeat with the remaining tortillas and filling. Cut each quesadilla into wedges and serve immediately.

Yieldingly tender and packed with flavor, these quesadillas offer a delightful crunch with every bite. For an extra touch, serve with a side of avocado crema or a vibrant salsa verde to elevate the dish further.

Cabbage and Ground Beef Burgers

On a quiet evening like this, when the kitchen feels like a sanctuary, there’s something deeply satisfying about crafting a meal that’s both nourishing and comforting. These cabbage and ground beef burgers are a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 pound grass-fed ground beef
• 2 cups finely shredded green cabbage
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika

Instructions

1. In a large mixing bowl, combine the ground beef, shredded cabbage, beaten egg, Parmesan cheese, sea salt, black pepper, garlic powder, and smoked paprika. Mix gently with your hands until just combined, being careful not to overwork the meat.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. For even cooking, make a slight indentation in the center of each patty with your thumb.
3. Heat the olive oil in a large skillet over medium heat until shimmering. Carefully add the patties, cooking for 4-5 minutes on each side, or until a deep golden crust forms and the internal temperature reaches 160°F.
4. Transfer the burgers to a plate lined with paper towels to drain any excess oil. Let them rest for 2 minutes before serving to allow the juices to redistribute.

Golden and crisp on the outside, these burgers reveal a tender, flavorful interior that’s perfectly balanced by the slight crunch of cabbage. Serve them on toasted brioche buns with a smear of garlic aioli for an extra layer of richness, or enjoy them as is for a low-carb option that doesn’t skimp on satisfaction.

Ground Beef and Cabbage Kebabs

Kneading through the memories of summer barbecues, I find myself drawn to the simplicity and heartiness of kebabs. Today, let’s explore a dish that marries the robust flavors of ground beef with the subtle sweetness of cabbage, creating a symphony of textures and tastes that’s both comforting and invigorating.

Ingredients

• 1 pound ground beef (80% lean, 20% fat)
• 2 cups finely shredded green cabbage
• 1/4 cup finely diced yellow onion
• 2 tablespoons clarified butter, melted
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh parsley, finely chopped
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the ground beef, shredded cabbage, diced onion, melted clarified butter, kosher salt, black pepper, smoked paprika, and ground cumin. Mix gently until just combined to avoid overworking the meat.
3. Divide the mixture into 8 equal portions, shaping each around the top third of a soaked skewer to form a kebab. Press firmly to ensure the mixture adheres to the skewer.
4. Place the kebabs on the preheated grill, cooking for 4-5 minutes per side, or until the beef is thoroughly cooked and exhibits a slight char.
5. Remove the kebabs from the grill and let them rest for 3 minutes to allow the juices to redistribute.
6. Sprinkle the freshly chopped parsley over the kebabs before serving to add a burst of color and freshness.

Mouthwatering and tender, these kebabs offer a delightful contrast between the juicy beef and the crisp cabbage. Serve them atop a bed of quinoa or with a side of tzatziki sauce for an extra layer of flavor that elevates the dish to new heights.

Cabbage and Ground Beef Frittata

On a quiet morning like this, when the light filters through the kitchen window just so, there’s something deeply comforting about preparing a dish that’s both nourishing and unpretentious. A cabbage and ground beef frittata, with its humble ingredients and hearty appeal, feels like a warm embrace on a plate.

Ingredients

• 1 tablespoon clarified butter
• 1/2 pound grass-fed ground beef
• 1 cup finely shredded green cabbage
• 1/4 cup diced yellow onion
• 6 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time the frittata is ready to bake.
2. In a 10-inch oven-safe skillet, heat the clarified butter over medium heat until it shimmers, indicating it’s ready for sautéing.
3. Add the diced yellow onion to the skillet, sautéing until translucent, about 3 minutes, to build a flavor base.
4. Introduce the grass-fed ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes, for a tender texture.
5. Stir in the finely shredded green cabbage, cooking until just wilted, about 2 minutes, to retain a slight crunch.
6. In a mixing bowl, whisk together the lightly beaten pasture-raised eggs, whole milk, sea salt, black pepper, and smoked paprika until fully combined, creating a uniform mixture.
7. Pour the egg mixture over the beef and cabbage in the skillet, gently shaking the pan to distribute the ingredients evenly.
8. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the eggs are set and the top is lightly golden.
9. Allow the frittata to rest for 5 minutes before slicing, ensuring clean cuts and even portions.

With its golden crust and tender interior, this frittata offers a delightful contrast of textures. The smoky paprika and savory beef complement the sweetness of the cabbage, making it a versatile dish that’s as suitable for a brunch gathering as it is for a quiet dinner. Serve it with a dollop of crème fraîche and a sprinkle of fresh herbs for an extra touch of elegance.

Ground Beef and Cabbage Sushi Rolls

Musing over the fusion of flavors and textures, this dish brings together the hearty comfort of ground beef with the crisp, refreshing bite of cabbage, all wrapped in the delicate embrace of sushi rice. It’s a playful twist on traditional sushi that invites curiosity and satisfies the soul.

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 lb ground beef, 80% lean
• 1 tbsp clarified butter
• 1/2 small green cabbage, thinly sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 4 nori sheets
• 1 tbsp sesame seeds, toasted

Instructions

1. Combine sushi rice and water in a rice cooker. Cook according to manufacturer’s instructions until tender and sticky, about 20 minutes.
2. While the rice cooks, heat clarified butter in a skillet over medium heat. Add ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Add thinly sliced cabbage to the skillet with the beef. Stir in soy sauce and sesame oil. Cook until the cabbage is just wilted, about 3 minutes. Remove from heat.
4. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice to season it.
5. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of seasoned rice over the nori, leaving a 1-inch border at the top.
6. Spoon the beef and cabbage mixture along the bottom edge of the rice. Roll tightly using the mat, sealing the edge with a bit of water.
7. Repeat with remaining nori sheets and filling. Slice each roll into 8 pieces with a sharp, wet knife.
8. Sprinkle toasted sesame seeds over the rolls before serving.

How the textures play together is a delight—the creamy rice against the crisp cabbage, the savory beef with the umami-rich nori. Serve these rolls with a side of pickled ginger and wasabi for an extra kick, or enjoy them as they are, a testament to the beauty of culinary experimentation.

Conclusion

Just like that, we’ve explored 24 mouthwatering ways to enjoy cabbage and ground beef together! Whether you’re meal prepping or hosting a dinner, these recipes promise to delight. We’d love to hear which dish stole your heart—drop a comment below. And if you found this roundup helpful, why not share the love? Pin this article on Pinterest to keep these tasty ideas within easy reach. Happy cooking!