22 Delicious Ground Beef and Cabbage Recipes for Every Occasion

Hungry for something hearty and satisfying? Look no further! Our roundup of 22 delicious ground beef and cabbage recipes is here to save your weeknights, spice up your meal prep, and bring comfort to your dinner table. From quick skillet dinners to cozy slow-cooked meals, these dishes are perfect for any occasion. Dive in and discover your next family favorite!

Ground Beef and Cabbage Stir-Fry

Ever find yourself staring into your fridge, wondering what to whip up with that ground beef and half a head of cabbage? This stir-fry is your answer—quick, flavorful, and surprisingly satisfying.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 4 cups shredded cabbage (the pre-shredded bagged stuff saves time)
• 2 tbsp soy sauce (low sodium is my pick, but go with what you love)
• 1 tbsp olive oil (extra virgin, always)
• 1 tsp minced garlic (jarred is fine, but fresh is dreamy)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• 1/4 cup water (to help steam the cabbage)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Stir in minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
4. Toss in shredded cabbage and water, stirring to combine. Cover and cook for 3 minutes to soften the cabbage. Tip: Peek under the lid to prevent overcooking.
5. Drizzle soy sauce over the mixture, stirring well. Cook uncovered for another 2 minutes to let flavors meld. Tip: Taste and adjust soy sauce if needed, but remember it’s salty!

Look at that—crisp-tender cabbage with savory beef, all in under 15 minutes. Serve it over rice for a hearty meal, or enjoy it straight from the pan for a low-carb delight.

Savory Ground Beef and Cabbage Soup

Craving something hearty yet simple? This savory ground beef and cabbage soup is your go-to for a comforting meal that’s both easy to whip up and packed with flavor.

Ingredients

• 1 lb ground beef (I like 85% lean for the perfect balance of flavor and healthiness)
• 1 medium onion, diced (yellow onions are my favorite for their sweetness)
• 3 cloves garlic, minced (fresh is best here for that punch of flavor)
• 4 cups chicken broth (homemade if you have it, but store-bought works just fine)
• 1 small head cabbage, chopped (about 4 cups—don’t skimp, it cooks down!)
• 2 carrots, sliced (adds a nice crunch and sweetness)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp dried thyme (it’s amazing how this little herb brings everything together)
• Salt and pepper (to season, but we’ll be specific in the steps)

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly.
2. Add the diced onion and sauté until translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and sauté for another 30 seconds until fragrant. Tip: Garlic burns easily, so keep an eye on it!
4. Increase heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 5 minutes. Drain excess fat if needed.
5. Stir in the chicken broth, chopped cabbage, sliced carrots, and dried thyme. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes until the cabbage is tender. Tip: Check at 15 minutes to avoid overcooking.
7. Season with 1 tsp salt and 1/2 tsp pepper, then taste and adjust if needed.

Final thoughts: This soup is wonderfully hearty with tender cabbage and savory beef. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of fresh parsley for a pop of color.

Hearty Ground Beef and Cabbage Casserole

Mmm, there’s nothing quite like a warm, comforting casserole to bring everyone to the table. This hearty ground beef and cabbage casserole is a one-dish wonder that’s packed with flavor and sure to satisfy.

Ingredients

• 1 lb ground beef (I like 85% lean for the best flavor and texture)
• 4 cups shredded cabbage (about half a medium head, and yes, it’s okay to eyeball it)
• 1 cup diced onions (white or yellow, whatever you have on hand)
• 2 cloves garlic, minced (fresh is best, but 1 tsp of jarred works in a pinch)
• 1 can (14.5 oz) diced tomatoes, undrained (I prefer the ones with basil and oregano for extra flavor)
• 1 cup shredded cheddar cheese (sharp cheddar gives a nice bite)
• 1/2 cup beef broth (low sodium is my go-to to control the saltiness)
• 1 tbsp olive oil (extra virgin for that fruity note)
• 1 tsp dried thyme (rub it between your fingers to wake up the aroma)
• Salt and pepper (just a pinch of each to start, you can adjust later)

Instructions

1. Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onions and cook until they’re soft and translucent, about 5 minutes.
3. Add the ground beef to the skillet. Break it apart with a spoon and cook until no pink remains, about 7 minutes. Tip: Drain excess fat if you prefer a leaner dish.
4. Stir in the garlic and thyme, cooking for just 30 seconds until fragrant.
5. Add the shredded cabbage, diced tomatoes with their juice, and beef broth. Season with salt and pepper. Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes.
6. Transfer the mixture to the baking dish and sprinkle the shredded cheddar cheese evenly on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a browner top, broil for the last 2 minutes.
8. Let the casserole sit for 5 minutes before serving. This helps the layers set and makes it easier to scoop.

Zesty and satisfying, this casserole has a wonderful mix of textures from the tender cabbage to the juicy beef and melted cheese. Try serving it with a dollop of sour cream or a side of crusty bread to soak up all the delicious juices.

Spicy Ground Beef and Cabbage Tacos

Hey there! If you’re craving something hearty with a kick, these Spicy Ground Beef and Cabbage Tacos are about to become your new go-to. Perfect for those nights when you want flavor without the fuss.

Ingredients

• 1 lb ground beef (I go for 80/20 for that perfect fat ratio)
• 2 cups shredded cabbage (green cabbage adds a nice crunch)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp chili powder (adjust if you’re sensitive to heat)
• 1/2 tsp cumin (for that earthy depth)
• 1/4 tsp garlic powder (because everything’s better with garlic)
• Salt to taste (I start with 1/2 tsp and adjust)
• 8 small corn tortillas (warmed up, they’re just better)
• Lime wedges and cilantro for serving (freshness is key)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Sprinkle chili powder, cumin, garlic powder, and salt over the beef. Stir well to coat.
4. Add shredded cabbage to the skillet. Cook, stirring occasionally, until cabbage is just wilted, about 3 minutes. Tip: Don’t overcook the cabbage; it should still have some crunch.
5. While the beef and cabbage cook, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm.
6. Fill each tortilla with the beef and cabbage mixture. Tip: A squeeze of lime right before serving brightens everything up.

Crunchy, spicy, and utterly satisfying, these tacos are a weeknight hero. Try them topped with a dollop of sour cream or a sprinkle of cheese for extra indulgence.

Ground Beef and Cabbage Stuffed Peppers

Craving something hearty yet simple? These ground beef and cabbage stuffed peppers are your weeknight savior, packed with flavor and easy to whip up.

Ingredients

• 4 large bell peppers (any color, but I love the pop of red and yellow)
• 1 lb ground beef (80/20 for that perfect juiciness)
• 2 cups shredded cabbage (the crunch is everything)
• 1 cup cooked rice (leftovers work great here)
• 1/2 cup diced onion (sweet onions are my fave)
• 2 cloves garlic, minced (fresh is best, no shortcuts)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp salt (don’t skimp, it brings all the flavors together)
• 1/2 tsp black pepper (freshly ground, if you can)
• 1 cup shredded mozzarella cheese (because cheese makes everything better)
• 1/2 cup tomato sauce (homemade or store-bought, no judgment)

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. Cut the tops off the bell peppers and remove the seeds. A sharp knife makes this step a breeze.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant, about 2 minutes.
4. Add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter dish.
5. Stir in the cabbage, rice, salt, and pepper. Cook for another 3 minutes until the cabbage starts to soften.
6. Remove from heat and mix in half the mozzarella cheese. This little trick makes the filling extra gooey.
7. Spoon the mixture into the prepared peppers. Stand them upright in a baking dish.
8. Top each pepper with tomato sauce and the remaining cheese. The sauce keeps them moist while baking.
9. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly. Tip: Cover with foil halfway if the cheese browns too quickly.
10. Let them sit for 5 minutes before serving. They’re piping hot and need a minute to settle.

Zesty and satisfying, these stuffed peppers are a meal on their own. Serve them with a side of crusty bread to soak up any extra sauce, or slice them open to reveal the colorful layers inside.

Comforting Ground Beef and Cabbage Stew

Kick off your cozy evening with this hearty ground beef and cabbage stew that’s as comforting as it is simple to whip up. You’ll love how the flavors meld together, creating a dish that feels like a warm hug.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 medium cabbage, chopped (about 4 cups—don’t skimp, it cooks down!)
• 1 large onion, diced (yellow onions are my go-to for sweetness)
• 2 carrots, sliced (adds a nice crunch and color)
• 3 cloves garlic, minced (because more garlic is always better)
• 4 cups beef broth (homemade if you’ve got it, but store-bought works fine)
• 1 tbsp olive oil (extra virgin for that fruity note)
• 1 tsp salt (start with this, you can always add more)
• 1/2 tsp black pepper (freshly ground, if possible)
• 1 tsp paprika (smoked paprika adds a nice depth)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Toss in the onion and garlic, stirring frequently, until the onion is translucent, about 3 minutes.
4. Throw in the carrots and cabbage, stirring to combine, and cook for another 5 minutes until the cabbage starts to wilt.
5. Pour in the beef broth, then add the salt, pepper, and paprika. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
7. Tip: Taste and adjust seasoning if needed—sometimes a pinch more salt brings it all together.
8. Tip: If you like it thicker, let it simmer uncovered for the last 5 minutes.
9. Tip: For extra flavor, a splash of Worcestershire sauce or a bay leaf during simmering works wonders.

Best enjoyed when the cabbage is tender but still has a bit of bite, and the broth is rich with the essence of beef and spices. Serve it with a slice of crusty bread to soak up all the goodness, or over a bed of mashed potatoes for the ultimate comfort meal.

Ground Beef and Cabbage Egg Rolls

Feeling like mixing up your dinner routine with something fun and flavorful? These ground beef and cabbage egg rolls are a game-changer, combining hearty fillings with a crispy wrapper for a bite you won’t forget.

Ingredients

• 1 lb ground beef (I like 80/20 for the best flavor and juiciness)
• 2 cups shredded cabbage (the pre-shredded bagged kind saves so much time)
• 1 tbsp soy sauce (low sodium is my pick to control the saltiness)
• 1 tsp garlic powder (because fresh garlic is great, but this is quicker)
• 1/2 tsp ground ginger (it adds that perfect zing)
• 1 package egg roll wrappers (found in the refrigerated section near the tofu)
• 1 egg, beaten (room temp eggs make for easier mixing)
• Oil for frying (I swear by peanut oil for its high smoke point)

Instructions

1. In a large skillet over medium-high heat, cook the ground beef until it’s no longer pink, about 5-7 minutes. Tip: Break it up as it cooks for even browning.
2. Add the shredded cabbage, soy sauce, garlic powder, and ground ginger to the skillet. Cook for another 3-4 minutes until the cabbage is just wilted. Tip: Don’t overcook the cabbage; it should still have a bit of crunch.
3. Let the mixture cool slightly. This is crucial to prevent the egg roll wrappers from getting soggy.
4. Lay an egg roll wrapper on a clean surface, rotate it so it looks like a diamond. Spoon about 2 tbsp of the filling onto the lower third of the wrapper.
5. Fold the bottom corner over the filling, then fold in the sides. Roll it up tightly, sealing the top corner with a bit of the beaten egg. Tip: Keep the unused wrappers covered with a damp towel to prevent drying out.
6. Heat oil in a deep skillet to 350°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Kick back and enjoy these crispy, savory egg rolls with a side of sweet chili sauce for dipping. The contrast between the crunchy exterior and the juicy, flavorful filling is downright addictive. Perfect for a casual dinner or as a standout appetizer at your next gathering.

Ground Beef and Cabbage Dumplings

Ground beef and cabbage dumplings are the cozy, comforting dish you didn’t know you needed. Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb ground beef (I like 80/20 for the best flavor and juiciness)
• 2 cups finely shredded cabbage (trust me, it’s worth the extra chopping time)
• 1 tbsp minced garlic (because more garlic is always better)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (this is my secret ingredient for depth of flavor)
• 1 package dumpling wrappers (look for the round ones in the refrigerated section)
• 2 tbsp vegetable oil (for frying, but you can use any neutral oil)
• 1/2 cup water (for steaming, it’s all about that perfect texture)

Instructions

1. In a large bowl, mix the ground beef, shredded cabbage, minced garlic, soy sauce, and sesame oil until well combined. Tip: Use your hands for the best mix.
2. Place a small spoonful of the filling in the center of a dumpling wrapper. Dip your finger in water and run it around the edge of the wrapper to help seal it.
3. Fold the wrapper over the filling and pinch the edges to seal, creating pleats for a traditional look. Tip: Don’t overfill, or they’ll burst during cooking.
4. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the dumplings in a single layer, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
5. Carefully pour the water into the skillet, cover immediately, and reduce the heat to medium. Steam for 8-10 minutes until the dumplings are cooked through and the water has evaporated. Tip: Listen for the sizzle to know when the water’s gone.
6. Remove the lid and let the dumplings cook for another minute to crisp up the bottoms again.

Lightly crispy on the outside, juicy and flavorful on the inside, these dumplings are a hit every time. Serve them with a side of spicy chili oil for dipping, or toss them in a stir-fry for a fun twist.

Ground Beef and Cabbage Lasagna

Lasagna might just be the ultimate comfort food, and this ground beef and cabbage twist is no exception. You’re going to love how the cabbage adds a sweet, tender crunch that plays so well with the rich, meaty layers.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 1 small head of cabbage, thinly sliced (trust me, it shrinks down a lot)
• 2 cups marinara sauce (homemade or your favorite jarred kind)
• 12 lasagna noodles (no-boil ones are a lifesaver)
• 15 oz ricotta cheese (whole milk for extra creaminess)
• 2 cups shredded mozzarella (because more cheese is always better)
• 1/2 cup grated Parmesan (the real deal, please)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 2 cloves garlic, minced (fresh is best for that punchy flavor)
• 1 tsp dried oregano (it’s all about that herby goodness)
• Salt and pepper (to season every layer)

Instructions

1. Preheat your oven to 375°F. Let’s get that heat going for a perfectly bubbly lasagna.
2. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t stir too much; letting it sit gives it a nice sear.
3. Add the minced garlic and oregano to the beef, cooking for another minute until fragrant. Season with salt and pepper.
4. Toss in the sliced cabbage, stirring occasionally, until it’s wilted and tender, about 10 minutes. Tip: A lid helps steam the cabbage faster.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. This prevents sticking and adds moisture.
6. Layer 4 lasagna noodles over the sauce, followed by half the beef and cabbage mixture, half the ricotta, and a third of the mozzarella and Parmesan. Repeat the layers, finishing with noodles, sauce, and the remaining cheeses.
7. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 15 minutes until the top is golden and bubbly. Tip: Let it sit for 10 minutes before slicing; it sets perfectly.

Now, this lasagna is a masterpiece of textures—creamy, cheesy, with just the right bite from the cabbage. Serve it with a crisp green salad to cut through the richness, or go all out with garlic bread on the side. No matter how you slice it, it’s delicious.

Ground Beef and Cabbage Pie

Believe it or not, this Ground Beef and Cabbage Pie is the comfort food you’ve been missing. It’s hearty, flavorful, and surprisingly easy to whip up on a busy weeknight.

Ingredients

• 1 lb ground beef (I like 80/20 for the best flavor and juiciness)
• 2 cups shredded cabbage (pack it in for a hearty pie)
• 1 cup diced onions (yellow onions work great here)
• 2 cloves garlic, minced (fresh is best, but I won’t judge)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1 pie crust (store-bought is fine, but homemade is heavenly)
• 1/2 cup shredded cheddar cheese (because everything’s better with cheese)

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly golden crust.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until soft, about 3 minutes.
3. Add ground beef to the skillet. Break it apart with a spoon and cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter pie.
4. Stir in cabbage, salt, and pepper. Cook for another 5 minutes until cabbage is tender. Tip: Don’t overcook the cabbage; it should still have a bit of crunch.
5. Roll out your pie crust and press it into a 9-inch pie dish. Spoon the beef and cabbage mixture into the crust.
6. Sprinkle shredded cheddar cheese on top. Tip: For extra flavor, mix in a bit of Parmesan with the cheddar.
7. Bake for 25 minutes, or until the crust is golden and the cheese is bubbly.

Dig into this pie to discover a delightful mix of textures, from the flaky crust to the tender beef and crisp cabbage. Serve it with a side of sour cream or a simple green salad for a complete meal.

Ground Beef and Cabbage Skillet

Oh, you’re going to love this one—it’s a hearty, no-fuss dish that brings together ground beef and cabbage in a skillet for a meal that’s both comforting and easy to whip up on a busy weeknight.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 1 medium head of cabbage, chopped (about 6 cups—don’t stress over exactness)
• 1 large onion, diced (yellow onions are my pick for sweetness)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all been there)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp salt (start here, you can always add more)
• 1/2 tsp black pepper (freshly ground if you’ve got it)
• 1/2 tsp paprika (smoked paprika adds a nice depth)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering—about 2 minutes.
2. Add the diced onion to the skillet, stirring occasionally, until translucent—about 5 minutes. Tip: Don’t rush this step; caramelized onions add so much flavor.
3. Stir in the minced garlic and cook for just 30 seconds until fragrant—watch it closely to avoid burning.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no longer pink—about 5 minutes. Tip: Draining excess fat is up to you; I leave a bit for flavor.
5. Mix in the chopped cabbage, salt, pepper, and paprika. Stir well to combine.
6. Cover the skillet and reduce the heat to medium-low. Let it cook for 10 minutes, stirring halfway through. Tip: The cabbage should be tender but still have a bit of crunch.
7. Remove from heat and let it sit covered for 2 minutes—this lets the flavors meld.

Zesty and satisfying, this skillet dish has a wonderful mix of textures—tender beef, soft onions, and slightly crisp cabbage. Serve it over a bed of rice or scoop it up with warm tortillas for a fun twist.

Ground Beef and Cabbage Wraps

Oh, you’re going to love these Ground Beef and Cabbage Wraps. They’re the perfect mix of hearty and fresh, and honestly, they’ve saved me on more than one busy weeknight.

Ingredients

• 1 lb ground beef (I like 80/20 for the best flavor)
• 1 small head of cabbage, thinly sliced (about 4 cups)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tsp ground cumin (it adds a nice warmth)
• 1/2 tsp salt (I use sea salt for everything)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 8 large lettuce leaves (butter lettuce works great for wraps)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: Let the oil get hot but not smoking for the best sauté.
2. Add the ground beef to the skillet. Break it up with a spoon and cook until no pink remains, about 5 minutes.
3. Stir in the garlic, cumin, salt, and pepper. Cook for another minute until fragrant. Tip: Don’t let the garlic burn—it turns bitter.
4. Add the sliced cabbage to the skillet. Cook, stirring occasionally, until the cabbage is tender but still has a bit of crunch, about 5 minutes. Tip: Keep the heat at medium to prevent the cabbage from getting too soggy.
5. Remove the skillet from the heat. Let the mixture cool slightly, about 2 minutes.
6. Spoon the beef and cabbage mixture into the lettuce leaves. Fold the leaves around the filling like a taco.

Mmm, these wraps are all about the contrast—the cool, crisp lettuce against the warm, spiced beef and cabbage. Try drizzling a little sriracha mayo on top for an extra kick.

Ground Beef and Cabbage Salad

Wow, you’re going to love how simple and satisfying this Ground Beef and Cabbage Salad is. It’s the kind of meal that feels like a hug in a bowl, perfect for those nights when you want something hearty but not heavy.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 4 cups shredded cabbage (the pre-shredded kind saves so much time)
• 1/2 cup diced red onion (for a bit of crunch and color)
• 2 tbsp apple cider vinegar (trust me, it makes the flavors pop)
• 1 tbsp olive oil (extra virgin is my go-to for dressings)
• 1 tsp salt (I always use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground, if you have it)

Instructions

1. Heat a large skillet over medium heat and add the olive oil.
2. Once the oil is shimmering, add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
3. While the beef cooks, toss the shredded cabbage and diced red onion in a large bowl.
4. Once the beef is cooked, drain any excess fat and let it cool slightly.
5. Add the beef to the cabbage mixture, then drizzle with apple cider vinegar.
6. Sprinkle with salt and black pepper, then toss everything together until well combined.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Out of all the salads I’ve made, this one stands out for its crunch and heartiness. Serve it with a side of crusty bread or over a bed of greens for an extra veggie boost.

Ground Beef and Cabbage Pizza

Zesty and hearty, this Ground Beef and Cabbage Pizza is a twist on your usual pizza night that’ll have everyone asking for seconds. It’s the perfect way to sneak some veggies into your meal without sacrificing flavor.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 2 cups shredded cabbage (green cabbage gives a nice crunch)
• 1 pre-made pizza dough (homemade is great, but store-bought saves time)
• 1/2 cup pizza sauce (go for a brand with a bit of spice)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp garlic powder (for that extra kick)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 425°F. A hot oven is key for a crispy crust.
2. Heat olive oil in a pan over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a less greasy pizza.
3. Add the shredded cabbage to the pan with the beef. Cook for another 3-4 minutes until the cabbage is slightly softened. Season with garlic powder, salt, and pepper.
4. Roll out your pizza dough on a floured surface to your desired thickness. Transfer to a baking sheet or pizza stone.
5. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
6. Top with the beef and cabbage mixture, then sprinkle with mozzarella cheese.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Let it sit for a minute before slicing to avoid a saucy mess.

Kick back and enjoy the crispy crust meets juicy beef and crunchy cabbage. Serve with a side of ranch or hot sauce for dipping, and watch it disappear.

Ground Beef and Cabbage Pasta

Vegging out after a long day? This Ground Beef and Cabbage Pasta is your go-to comfort dish. It’s hearty, easy to whip up, and packed with flavors that’ll make you forget about takeout.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 2 cups shredded cabbage (the crunchier, the better)
• 8 oz pasta (penne works great, but use whatever you have)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tsp salt (adjust as you go, but start here)
• 1/2 tsp black pepper (freshly ground if you can)
• 1/2 cup water (to help the cabbage soften up)

Instructions

1. Heat olive oil in a large skillet over medium heat. Tip: The oil should shimmer but not smoke.
2. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Toss in the garlic, salt, and pepper. Stir for 30 seconds until fragrant. Tip: Don’t let the garlic burn—it turns bitter.
4. Add the cabbage and water. Cover and simmer for 5 minutes, stirring occasionally. Tip: The cabbage should be tender but still have a bit of crunch.
5. Meanwhile, cook the pasta according to package directions until al dente. Drain and set aside.
6. Combine the pasta with the beef and cabbage mixture. Stir well to coat everything evenly.

Ready to dig in? The pasta is wonderfully chewy, the beef is savory, and the cabbage adds a fresh crunch. Try topping it with a sprinkle of Parmesan or red pepper flakes for an extra kick.

Ground Beef and Cabbage Curry

Let’s dive into a dish that’s both comforting and packed with flavor—ground beef and cabbage curry. It’s the kind of meal that feels like a hug in a bowl, perfect for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 medium cabbage, chopped (about 4 cups—don’t stress over exactness here)
• 1 onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all used the jarred stuff in a pinch)
• 1 tbsp curry powder (this is where the magic happens, so don’t skimp)
• 1 cup coconut milk (full-fat for creaminess, but light works too)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering—about 2 minutes.
2. Add the diced onion and cook until translucent, stirring occasionally, for about 5 minutes.
3. Toss in the minced garlic and cook for another 30 seconds until fragrant—don’t let it burn!
4. Increase heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
5. Sprinkle the curry powder over the beef and stir well to coat every piece evenly.
6. Add the chopped cabbage and stir to combine. Cover and let it cook for 5 minutes, stirring halfway through.
7. Pour in the coconut milk, stir, and bring to a simmer. Let it cook uncovered for another 5 minutes until the cabbage is tender but still has a bit of crunch.
8. Season with salt, give it one final stir, and remove from heat.

This curry is a beautiful mix of creamy and crunchy, with the warmth of curry powder shining through. Serve it over a bed of steamed rice or with some naan bread to soak up all that delicious sauce.

Ground Beef and Cabbage Quesadillas

You know those nights when you’re staring into the fridge, hoping inspiration strikes? Ground Beef and Cabbage Quesadillas are your answer—quick, hearty, and packed with flavor.

Ingredients

• 1 lb ground beef (I like 80/20 for the best flavor)
• 2 cups shredded cabbage (green cabbage adds a nice crunch)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp ground cumin (because it’s a game-changer)
• 1/2 tsp garlic powder (for that quick flavor boost)
• 4 large flour tortillas (the burrito-sized ones work great)
• 2 cups shredded cheese (a mix of cheddar and Monterey Jack is my go-to)
• Salt to taste (I always start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Tip: Let the oil get hot but not smoking to avoid burning the beef.
2. Add ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Drain excess fat if needed, but leave a bit for flavor.
3. Stir in cabbage, cumin, garlic powder, and salt. Cook for another 3-4 minutes until cabbage is slightly softened but still crisp. Tip: Don’t overcook the cabbage to keep that nice texture.
4. Lay out tortillas and evenly divide the beef mixture and cheese between them, folding each in half.
5. Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, until golden and cheese is melted. Tip: Press down lightly with a spatula to help them crisp up.

Out of the skillet, these quesadillas are crispy on the outside, with a juicy, flavorful filling. Serve them with a dollop of sour cream or a quick avocado salsa for an extra kick.

Ground Beef and Cabbage Burgers

Alright, let’s dive into making these hearty Ground Beef and Cabbage Burgers that are sure to be a hit at your next dinner. You’ll love how the cabbage adds a sweet crunch, making every bite a delightful surprise.

Ingredients

• 1 lb ground beef (I go for 80/20 for that perfect juiciness)
• 2 cups finely shredded cabbage (trust me, the finer the better)
• 1/4 cup breadcrumbs (these are my secret for keeping the burgers tender)
• 1 large egg (room temp eggs blend in smoother, just saying)
• 1 tbsp Worcestershire sauce (for that umami kick)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. In a large bowl, mix the ground beef, shredded cabbage, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and black pepper until just combined. Tip: Overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Tip: Make a slight indentation in the center of each patty to prevent bulging while cooking.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Tip: If the oil isn’t hot enough, the burgers won’t get that nice crust.
4. Cook the patties for about 4-5 minutes on each side, or until they reach an internal temperature of 160°F. No guessing here—use a meat thermometer.
5. Let the burgers rest for a couple of minutes before serving to let the juices redistribute.

How about serving these on toasted brioche buns with a slice of sharp cheddar and a dollop of spicy mayo? The contrast between the juicy, flavorful patty and the crisp cabbage is absolutely irresistible.

Ground Beef and Cabbage Meatballs

Very few things hit the spot like a hearty, homemade meatball, and these Ground Beef and Cabbage Meatballs are no exception. They’re packed with flavor, easy to whip up, and perfect for those nights when you want something comforting but not too heavy.

Ingredients

• 1 lb ground beef (I like 80/20 for the best flavor and juiciness)
• 1 cup finely chopped cabbage (extra crunch here is a game-changer)
• 1/2 cup breadcrumbs (panko works wonders for lightness)
• 1 large egg (room temp blends better, trust me)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp salt (don’t skimp, it brings out all the flavors)
• 1/2 tsp black pepper (freshly ground if you’ve got it)

Instructions

1. In a large bowl, combine the ground beef, chopped cabbage, breadcrumbs, egg, minced garlic, salt, and pepper. Mix until just combined—overmixing can make the meatballs tough.
2. Shape the mixture into 1.5-inch balls. A cookie scoop can help keep them uniform, but your hands work just fine.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan.
4. Cook the meatballs for about 4 minutes on each side, or until they’re nicely browned and cooked through. A meat thermometer should read 160°F.
5. Let them rest for a couple of minutes before serving. This lets the juices redistribute, making every bite succulent.

Delightfully tender with a slight crunch from the cabbage, these meatballs are a textural dream. Serve them over a bed of creamy mashed potatoes or tucked into a sub roll for an epic sandwich.

Ground Beef and Cabbage Sliders

Alright, let’s dive into making these Ground Beef and Cabbage Sliders that are perfect for any casual get-together or a cozy night in. They’re juicy, flavorful, and just the right size for snacking.

Ingredients

• 1 lb ground beef (I like 80/20 for the best flavor and juiciness)
• 1 cup finely shredded cabbage (trust me, it adds a nice crunch)
• 1/2 cup breadcrumbs (I use panko for that extra crispiness)
• 1 large egg (room temp eggs blend better, in my experience)
• 2 tbsp soy sauce (for that umami kick)
• 1 tbsp sesame oil (extra virgin olive oil is my go-to, but sesame oil adds a unique flavor here)
• 1 tsp garlic powder (because everything’s better with garlic)
• Slider buns (toasted, if you’re into that)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the ground beef, shredded cabbage, breadcrumbs, egg, soy sauce, sesame oil, and garlic powder until just combined. Tip: Don’t overmix to keep the sliders tender.
3. Shape the mixture into small patties, about 2 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
4. Place the patties on the prepared baking sheet and bake for 15 minutes, or until they’re cooked through and slightly browned on the outside.
5. While the sliders are baking, lightly toast the slider buns for about 2 minutes in the oven for that extra crunch.
6. Assemble the sliders by placing a patty on each bun. Tip: Add a slice of cheese on top of the patty right out of the oven for a melty surprise.

These sliders are a delightful mix of juicy and crunchy, with the cabbage adding a fresh twist to the classic beef slider. Serve them with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Ground Beef and Cabbage Nachos

Got a craving for something hearty and a little different? These Ground Beef and Cabbage Nachos are your answer. They’re a fun twist on classic nachos, packed with flavor and perfect for sharing.

Ingredients

• 1 lb ground beef (I like 80/20 for the best flavor)
• 2 cups shredded cabbage (adds a nice crunch)
• 1 cup shredded cheddar cheese (sharp cheddar is my favorite here)
• 1/2 cup sour cream (for that cool, creamy contrast)
• 1/4 cup chopped green onions (for a fresh pop of color and flavor)
• 1 tbsp taco seasoning (homemade or store-bought, both work great)
• 1 tbsp olive oil (extra virgin is my go-to for frying)
• Tortilla chips (enough to cover your baking sheet)

Instructions

1. Preheat your oven to 375°F. This ensures your nachos get perfectly crispy.
2. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon as it cooks.
3. Once the beef is no longer pink, sprinkle in the taco seasoning. Stir well to coat every piece evenly.
4. Layer tortilla chips on a baking sheet. Top with the seasoned ground beef and shredded cabbage.
5. Sprinkle the shredded cheddar cheese over the top. The more cheese, the better, in my opinion.
6. Bake in the preheated oven for 10 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and immediately dollop with sour cream and sprinkle with chopped green onions.

Now, these nachos are all about the contrast—crispy chips, tender beef, and crunchy cabbage. Serve them straight from the baking sheet for a fun, communal eating experience.

Ground Beef and Cabbage Kebabs

Let’s dive into making these hearty Ground Beef and Cabbage Kebabs that are perfect for a quick dinner or a fun BBQ night. You’ll love how simple and flavorful they are, with a nice crunch from the cabbage.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect juiciness)
• 2 cups shredded cabbage (the purple kind adds a nice color pop)
• 1 tbsp soy sauce (low sodium is my preference here)
• 1 tsp garlic powder (because fresh is great, but this is quicker)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• Wooden skewers (soaked in water for 30 minutes to prevent burning)

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 375°F.
2. In a large bowl, mix the ground beef, shredded cabbage, soy sauce, garlic powder, and black pepper until well combined. Tip: Don’t overmix to keep the kebabs tender.
3. Divide the mixture into 8 equal portions and mold each around a skewer, forming a long, thin kebab. Tip: Wet your hands to prevent sticking.
4. Brush each kebab lightly with olive oil to ensure they don’t stick to the grill.
5. Grill the kebabs for about 4-5 minutes on each side, or until they’re nicely charred and cooked through. Tip: Use a meat thermometer to check for an internal temperature of 160°F.

Best enjoyed hot off the grill, these kebabs have a delightful mix of savory beef and crisp cabbage. Try serving them over a bed of rice or with a side of spicy mayo for an extra kick.

Conclusion

Kickstart your culinary adventure with these 22 mouthwatering ground beef and cabbage recipes, perfect for any occasion! Whether you’re craving comfort food or something new, there’s a dish here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!