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One Pan Beef Cabbage

One Pan Beef Cabbage

The One Pan Beef Cabbage is your new weeknight savior, a delicious and incredibly easy meal that minimizes cleanup while maximizing flavor. This recipe is perfect for busy families or anyone seeking a hearty, satisfying dinner without the fuss.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 or 90/10 recommended)
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/2 head green cabbage, thinly sliced (about 4-5 cups)
  • 1/4 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional) for extra zest
  • Fresh parsley, chopped (optional) for garnish
  • Sour cream or plain Greek yogurt (optional) for serving

Equipment

  • Large Skillet or Dutch Oven

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook, stirring occasionally, until the beef is browned and no pink remains, about 5-7 minutes. Drain off any excess grease. Add the thinly sliced yellow onion to the skillet with the browned beef. Cook, stirring frequently, until the onions have softened and are starting to turn translucent, about 3-5 minutes.
    1 tablespoon olive oil, 1 pound ground beef (80/20 or 90/10 recommended), 1 medium yellow onion, thinly sliced
  2. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Sprinkle the salt, black pepper, smoked paprika, and onion powder over the beef and onion mixture. Stir well to coat everything evenly with the seasonings.
    2 cloves garlic, minced, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika, 1/4 teaspoon onion powder
  3. Add the thinly sliced green cabbage to the skillet. It may seem like a lot of cabbage, but it will cook down significantly. Pour in the beef broth and Worcestershire sauce. If you're using it, stir in the Dijon mustard now.
    1/2 head green cabbage, thinly sliced (about 4-5 cups), 1/4 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard (optional)
  4. Stir everything together to combine. Bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, cover the skillet, and let it cook for 15-20 minutes, or until the cabbage is tender and has wilted to your liking. Stir occasionally to ensure even cooking and prevent sticking.
  5. Once the cabbage is tender and the sauce has slightly reduced, taste and adjust seasonings if needed. Serve the One Pan Beef Cabbage hot directly from the skillet. Garnish with fresh chopped parsley and a dollop of sour cream or plain Greek yogurt, if desired, for an extra creamy finish.
    Fresh parsley, chopped (optional), Sour cream or plain Greek yogurt (optional)

Notes

Leftover One Pan Beef Cabbage can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium-low heat or microwave. It also freezes well for 2-3 months.
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