Easy Ground Beef and Cabbage Recipe

Fibremaxxing with this Easy Ground Beef and Cabbage recipe. Hitting proteins and fibre goals with just one pot! This one pan recipe is a spin on the viral dirty cabbage recipe with the same big, bold and smoky flavours. We’re trading empty carbohydrates for complex carbs by substituting cabbage for rice. Ground beef, cabbage, onions, peppers, celery, Cajun seasoning and beef broth (or stock) combine to create this quick and easy dish! Low carb, comfort food has never looked so good! Enjoy a spoonful or two and your gut will thank you!

My Easy Ground Beef and Cabbage recipe starts off lean ground beef. I love using lean ground beef for this recipe given its lower fat and calorie content. The beef is seared until browned and caramelized, imparting meatiness, savouriness and richness to this dish. Celery, onion and a red bell pepper, the Holy Trinity of Cajun and Creole cooking, are added to the mix, imparting freshness, earthiness, savouriness and sweetness while also adding a little crunch. Tomato paste and garlic round out the flavours with added acidity, brightness, sweetness and spiciness. Now, for the real star of the show, a generous serving of Cajun seasoning. Smoked paprika, ground cumin, onion powder, dried thyme and cayenne pepper are added to the mix, imparting boldness, complexity, earthiness, savouriness and smokiness with buildable heat. Blooming the spices before the addition of any liquids is key! The heat and oil awaken the spices, amplifying their intensity, and contribute to a richer and more concentrated flavour profile. Beef broth (or stock) and gluten-free tamari (soy or Worcestershire sauce) bring all the ingredients together, while also adding a little extra umami to every bite!

This wouldn’t be a beef and cabbage recipe without a whole head of cabbage. The cabbage is peeled, cored and thinly sliced before being added to the pot alongside the other ingredients. At first, it may look like a lot of cabbage, but trust me, the cabbage cooks down significantly when heated. Once cooked, some vinegar and green onions are added to the mix to add some acidity, freshness and a spicy kick. The result: a bold, bright, fresh, savoury, sweet, spicy and satisfying spoonful! Spoon the Ground Beef and Cabbage into serving bowls and enjoy! If you're looking for a little more substance, serve this beef and cabbage dish alongside some cooked rice.

One pan and zero regrets! My Easy Ground Beef and Cabbage recipe yields maximum flavour with minimal dishes! This protein and fibre packed meal comes together in just under an hour, uses simple and everyday ingredients and couldn’t be easier to make! Make it for dinner and enjoy it over the course of a busy week. Prep, eat and repeat with this quick and satisfying recipe! So, let me show you how it’s done. Grab a spoon and come and cook with me!

For more fun and exciting cabbage ideas, try my Cabbage Pancakes, Borscht, Dill Pickle Coleslaw, Roasted Cabbage Piccata, Sautéed Cabbage with Apple and Reuben Sandwich recipes!

Prep Time: 15 minutes

Cook Time: 34 – 41 minutes

Total Time: 49 – 56 minutes

Serves: 8

Ingredients:

• 1 large head of green cabbage (approx. 3 lbs)

• 2 ½ Tbsp extra virgin olive oil

• 1 large white onion, peeled and finely diced

• ½ tsp kosher salt

• 2 lbs lean ground beef (See Notes below)

• 1 red bell pepper, core, seeds and stem removed and finely diced

• 2 celery stalks, thinly sliced

• 2 ½ Tbsp tomato paste

• 2 large cloves of garlic, peeled and minced

• 3 tsp smoked paprika

• 2 tsp ground cumin

• 1 tsp onion powder

• ½ tsp dried thyme

• ¼ tsp cayenne pepper

• ½ cup gluten-free beef broth or stock

• 1 Tbsp gluten-free tamari (See Notes below)

• 1 tsp seasoned rice or apple cider vinegar

• 3 green onions, thinly sliced

• Cooked rice (optional), as an accompaniment

Equipment You’ll Need:

• Cutting board

• Chef’s knife

• Large stock or soup pot, fitted with a lid

• Spatula

• Measuring cup

• Measuring spoons

Instructions:

1. While you prepare the cabbage, remove the ground beef from the refrigerator and let is stand at room temperature.

2. Grab the head of cabbage and peel off and discard the outer leaves. Using a sharp knife, cut the cabbage in quarters and remove and discard the core. Then, cut each wedge into thin slices, measuring ¼-inch in thickness, and set aside.

3. To a large pot set over medium heat, add the olive oil. Once hot, add the onion and salt and cook for 5 minutes or until soft and translucent.

4. Increase the heat to medium-high and add the beef and cook for 8 - 10 minutes or until browned and caramelized. 

5. Add the red pepper and celery and cook for 4 minutes. Then, add the tomato paste, garlic, smoked paprika, cumin, onion powder, thyme and cayenne pepper, mix and cook for another 2 minutes.

6. Add the beef stock, tamari and cabbage and mix until fully incorporated.

7. Reduce the heat to medium-low, cover and cook for 15 - 20 minutes or until the cabbage is soft and fork tender.

8. Turn off the heat, add the vinegar and green onions and toss until combined.

9. Enjoy as is or serve alongside cooked rice.

Notes:

1. The Key to Browning Your Protein: To promote proper searing, let the beef stand at room temperature while you prepare the cabbage. Adding cold ground beef to a hot pot creates steam, causing the meat to boil rather than brown. Browning the ground beef before adding liquids adds depth of flavour, meatiness and richness to this dish.

2. Substituting the Gluten-Free Tamari: If you’re not adhering to a gluten-free diet, simply substitute the gluten-free tamari on a 1:1 basis with soy or Worcestershire for equally delicious results.