Cabbage and ground beef is one of those timeless comfort foods that brings back memories of cozy family dinners, old handwritten recipe cards, and the rich, savory aromas of grandma’s kitchen. This old-fashioned dish combines tender cabbage leaves, flavorful ground beef, and a simple seasoning blend to create a satisfying and budget-friendly meal that’s perfect for any night of the week. It’s a recipe passed down through generations, not only for its taste but for its simplicity, nutritional value, and ability to feed a hungry crowd. Whether you’re revisiting the meals of your childhood or discovering this classic for the first time, this recipe is guaranteed to become a household favorite.
Ingredients:
- 1 medium head of green cabbage, chopped
- 1 lb (450g) ground beef (80/20 preferred)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon tomato paste (optional, for richer flavor)
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons vegetable oil or butter
- 1/2 cup beef broth or water (for moisture and simmering)
- Fresh parsley, chopped (optional garnish)
Instructions:
- Prepare the cabbage by removing the outer leaves and cutting it into bite-sized chunks. Set aside.
- In a large skillet or Dutch oven, heat the oil or butter over medium heat. Once hot, add the chopped onions and sauté until they turn translucent, about 4–5 minutes.
- Add the minced garlic and cook for another 30 seconds, stirring continuously to avoid burning.
- Add the ground beef to the pan. Break it up with a spatula and cook until browned all over. Drain excess grease if necessary.
- Sprinkle in the paprika, thyme, salt, and pepper. Stir well to distribute the spices throughout the meat.
- Add the diced tomatoes with their juices and the optional tomato paste. Stir everything together and let it simmer for 2–3 minutes to build flavor.
- Add the chopped cabbage to the skillet. It will look like a lot at first, but it will cook down significantly. Stir well to coat the cabbage with the beef and tomato mixture.
- Pour in the beef broth or water. This helps to steam the cabbage and keeps the dish from drying out. Cover the skillet and reduce the heat to low-medium.
- Allow the mixture to simmer for 20–25 minutes, stirring occasionally, until the cabbage is soft and tender but not mushy.
- Remove the lid and let the mixture simmer uncovered for an additional 5–10 minutes if you prefer a slightly thicker sauce and deeper flavor concentration.
- Taste and adjust seasonings as needed. Add more salt or pepper to suit your preference.
- Garnish with freshly chopped parsley before serving for a fresh pop of color and flavor (optional)