Ground Beef and Cabbage Skillet Without Rice
A beef and cabbage skillet with paprika, a little tomato paste and a lemon finish. Thinly sliced cabbage softens under a lid, then excess moisture cooks away.
What this skillet includes—and leaves out
This recipe uses ground beef, green cabbage and an onion-based seasoning mixture. There is no rice, pork, bacon or mixed-meat sausage. Use a package labeled 100% beef rather than assuming all minced meat is beef. A small amount of tomato paste adds savory flavor without turning the dish into a tomato-heavy casserole. Not containing rice does not establish a particular calorie, carbohydrate or protein count; those depend on the ingredients and portions.
Use the right pan and cabbage cut
A 30 cm/12-inch skillet with a lid gives the cabbage room to wilt. A smaller pan may need two batches, even though the cabbage eventually shrinks. Remove the dense core and slice the leaves into strips about 5 mm wide so they soften relatively evenly. Do not pack thick cabbage wedges into this timing. Red cabbage can take longer and change the color of the dish.
Cook beef and cabbage in separate stages
Taking the cooked beef out briefly makes room for the cabbage and avoids stirring the meat constantly while the leaves soften. Browning gives flavor, but color is not a reliable food-safety check. Use a thermometer and cook ground beef to 160°F/71°C. Do not place cooked beef back onto a plate that held raw meat unless the plate has been washed. Once returned, heat it through before serving.
Prevent a watery or scorched skillet
The covered stage traps steam to soften the cabbage. The uncovered stage lets liquid escape. Start with the specified small amount of water; more can be added a tablespoon at a time if the bottom is dry while cabbage is still firm. If there is pooled liquid and the cabbage is tender, uncover rather than adding more seasoning into a watery pan. If tomato paste begins sticking, lower the heat and loosen it gently with a splash of water.
Serving, storage and variations
Serve as a standalone vegetable-and-beef meal or add a separate starch at the table. A squeeze of lemon at the end brightens the skillet without needing a bottled sauce. Refrigerate promptly at 40°F/4°C or colder and use within 3 days. Reheat leftovers to 165°F/74°C. Ground turkey needs a different minimum temperature—165°F/74°C—so do not use the beef temperature when making that substitution.
Can I use a bag of coleslaw mix?
A plain cabbage-and-carrot mix can save chopping, but weigh it and avoid packets with dressing or seasoning. Very fine shreds may cook faster than the sliced cabbage described. Add water cautiously and check texture earlier. It changes the vegetable mix, not the requirement to cook the beef safely.
Step-by-step illustration
More recipes to make a meal
Add a separately cooked side of paprika potato wedges. For a fresh contrast, serve cucumber tomato salad.
Food safety and editorial notes
Use 100% beef; no pork products. Ground beef minimum 160°F/71°C; leftovers 165°F/74°C. Original editorial guidance, not represented as kitchen-tested. Images are AI-generated illustrations.
For the minimum cooking temperatures cited here, see the FoodSafety.gov safe minimum temperature chart.
Ground Beef and Cabbage Skillet Without Rice
Equipment
- 1 Large 30 cm/12-inch skillet with lid, spatula, knife and instant-read food thermometer
Ingredients
- 450 g lean ground beef 100% beef, not a mixed-meat product
- 600 g green cabbage cored and thinly sliced
- 1 medium onion thinly sliced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 60 ml water plus a little if needed
- 1/2 teaspoon fine salt divided; adjust to taste
- 1/4 teaspoon black pepper
- 2 teaspoons lemon juice
- 1 tablespoon chopped parsley optional
Instructions
- Prepare all vegetables before cooking. Heat olive oil in a large skillet over medium-high heat. Add ground beef, break it into small pieces and cook for about 7–9 minutes. Check representative thicker portions reach 160°F/71°C with a food thermometer. Transfer to a clean plate, leaving a little fat in the pan.
- Reduce heat to medium. Cook the onion for about 4 minutes, then add garlic, tomato paste, paprika and cumin. Stir for 1 minute. Add half the cabbage, turn it through the onion mixture, then add the rest as it begins to soften.
- Add water, salt and pepper. Cover and cook gently for 6–8 minutes, stirring once, until the cabbage is nearly tender. Uncover and continue for about 3–5 minutes to evaporate extra liquid, reducing heat if the bottom catches.
- Return the cooked beef and its juices to the skillet. Stir until everything is hot, then add lemon juice and optional parsley. Taste and adjust seasoning. Serve hot; refrigerate leftovers promptly in shallow covered containers.
