Quick Description: A hearty, one-pan meal with savory ground beef, tender cabbage, and a tangy tomato base—ready in under 30 minutes!
Recipe Card
Servings: 4 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Dietary Badges: Gluten-Free, Low-Carb
Ingredients
- 1 lb ground beef (or turkey for a lighter option)
- 1 small cabbage, chopped (about 4 cups)
- 1 cup onions, diced
- 2 garlic cloves, minced
- 1 (15 oz) can diced tomatoes (undrained)
- 1 tbsp bouillon powder (or 1 cube, crushed)
- Salt & black pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Brown the beef: In a large skillet, cook ground beef over medium heat until no longer pink. Drain excess fat if needed.
- Sauté aromatics: Add onions and garlic; cook until softened (2–3 mins).
- Add cabbage & tomatoes: Stir in chopped cabbage, diced tomatoes (with juice), and bouillon.
- Simmer: Cover and cook for 15–20 mins, stirring occasionally, until cabbage is tender.
- Season: Adjust with salt, pepper, or red pepper flakes.
Additional Notes
- Don’t skip the bouillon! It adds depth—use beef or vegetable bouillon.
- Low-carb? Serve as-is. Need carbs? Pair with rice or crusty bread.
Why This Recipe is a Keeper
This dish saved me on a chaotic weeknight when I needed something fast, filling, and frugal. The cabbage soaks up the savory tomato-beef flavors, and the whole thing cooks in one pan (hello, easy cleanup!). Trust me—you’ll want to bookmark this one.
Step-by-Step Photos & Tips
- Browning the Beef: Crumble it well for even texture.
- Cabbage Texture: Cook covered for tender cabbage or uncovered for a bit of crunch.
- Tomato Juice = Sauce: Don’t drain the can—the liquid keeps everything moist.
Ingredient Swaps & Tricks
- No bouillon? Use 1 cup beef broth instead.
- Add veggies: Toss in bell peppers or carrots for extra nutrition.
- Vegetarian? Swap beef for lentils or plant-based crumbles.
Serving Ideas
- Comfort Bowl: Top with a fried egg or shredded cheese.
- Meal Prep: Doubles easily for leftovers—tastes even better the next day!
FAQs
Q: Can I freeze this?
A: Yes! Freeze for up to 3 months. Thaw and reheat on the stove with a splash of water.
Q: My cabbage is too crunchy. Help!
A: Cook covered longer (up to 25 mins) or add ¼ cup water to steam it down.
A Personal Note
This recipe is a hidden gem—it’s been passed down in my family for years, and I’m thrilled to share it with you. Promise me you’ll try it! And if you do, tag me @YourBlog—I love seeing your creations.
Call-to-Action:
- Rate this recipe below if it becomes a staple in your kitchen!
- Comment with your twist: Added mushrooms? Used turkey? Tell me!
Final Thought: Don’t lose this recipe—it’s too good (and too easy) to forget! 😉
