Cheesy Beef + Cabbage Skillet (One Pan)
I’m always looking for quick, high-protein dinners that include a big, hearty, serving of vegetables, and this one-pan cheesy beef & cabbage skillet fits the bill perfectly. It’s so comforting and delicious, you might not expect it to be as healthy as it is! Its a wonderful gluten free, low carb dinner.
It’s recipe is a one-pan affair. Its also pantry-friendly since its made primarily from ground beef, cabbage, and spices. I like to use ground beef, but any ground meat you like can be substituted like turkey, chicken, or lamb. And if you don’t have green cabbage, swap in a red one, but know that it will add a purple hue to the dish.
You can serve this one-pan dinner on its own, which is what I do. Or to make it part of a meal, pair it with some crusty bread to mop up the juices, or a light and simple salad, such as my Maroulosalata or Easy Fattoush.
If you like this one-pan Cheesy Beef & Cabbage Skillet, you’ll love my One Pan Chicken and Cabbage or Tortilla Cheeseburger Pie.
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Cheesy Beef Cabbage Skillet (One-Pan)
Equipment
Ingredients
- 1 tbs olive oil
- 1 lb ground beef
- 1½ tsp salt
- ½ tsp each garlic powder, onion powder + paprika
- 1 sweet onion, diced
- 3 cloves garlic
- 2 tbs tomato paste
- 2 tsp Worcestershire sauce
- 2 tsp low sodium soy sauce *
- 14½ oz fire-roasted diced tomatoes
- ½ cup water
- 1 small green cabbage, cubed
- 1¼ cups shredded mozzarella cheese
- chopped fresh parsley for garnish
- chili pepper flakes for garnish
Instructions
- Set a wide skillet or braiser over medium-high heat. Once it's hot, add the olive oil, followed by the beef, salt, and spices. Cook, breaking the meat up into crumbles, until browned, about 5 minutes.
- Add the onion and cook for 2 minutes. Stir in the garlic, tomato paste, Worcestershire, and soy sauce, and cook for a minute more.
- Pour in the tomatoes and water, scraping up and browned bits from the bottom of the pan. Then stir in the cabbage. Bring the liquid to a simmer and cook uncovered, stirring every now and then, until the cabbage is tender, 15 to 20 minutes.
- Sprinkle the cheese evenly over the pan, then cover it to let the cheese melt. If you'd like browning on the cheese, place the pan (ensuring it's oven safe, first!) under your broiler for 1 to 3 minutes, watching closely.
- Serve hot or warm, garnished with parsley and chili flakes.
Notes
- This recipe works with ground chicken, lamb, or turkey, too! You can drain off some of the fat from browning before adding the onion if you like.
- *Make sure you use TAMARI instead of soy sauce to keep this recipe Gluten Free
Nutrition
Hungry for more?
I made the Cheesy Beef Cabbage skillet dinner (one pan) for my husband and I and we both loved it! One comment, there is no oil listed in the ingredients list. I used 1 tbsp.
I will make it again- for company! Thank you.
HI Michelle, thank you for catching that omission! I just updated the recipe now and i’m so glad you like it!
So good, reminded me of a casserole my mom used to make, so it has that comfort food feel. I put in a little goat cheese as I didn’t have enough parm or mozzarella. Very delicious and will be on repeat!
Hi Kathy, I’m so glad the recipes made you feel nostalgic. I love that feeling too!
I made this the night before last and it was so easy and delicious! Even better leftover last night! I, too, couldn’t find any amount for the olive oil so just added a little when I added the onions. Definitely a keeper! Will be having oftnen.
I like all things made of cabbage, but this is a keeper.
I made this the other night and my husband and I really enjoyed it. It’s a dish that you keep going back for more. I do have a question though, you mention to add olive oil but I don’t see any measurement for it. I used turkey chop meat which releases water when it cooks so I soaked up the water and then added 1 tablespoon of olive oil to sauté the onion and garlic. In addition, I cut up the cabbage into very small pieces but it took 35-40 minutes to fully cook and become soft. I did substitute the dice tomatoes for 15 ounces of marinara sauce so I’m not sure if this might have been the reason. Overall, I was very pleased and would definitely make it again.
I tried this recipe but I didn’t have low sodium soy sauce. I reduced the additional salt by 1/2 tsp but I should also have reduced the soy sauce too, maybe to 1 tsp.
Inquiry: the nutrition information shows 500 calories. Is that for 1 serving or the entire recipe? At the beginning of the recipe it states 4 servings. What is the size or volume of 1 serving? I am using Myfitnesspal and this recipe is not included. Please provide this information. This recipe is a great healthy option!
Holy Wow!!!
This is delicious. I did have to change one small thing because I was completely out of paprika, not out of disrespect. I took a chance and used smoked paprika which I did have. I dont know how it tastes with regular but I highly recommend the smoked. It was a happy accident!! thank you for sharing. Will make again !
I loved it! It was homey and delicious, very comforting. Next time I will serve it over egg noodles or rice because it feels like it needs something under it, but that’s the only thing I’ll do differently.
I watch my sodium. How do I make this low sodium without sacrificing flavor?
thanks
Great
Hi! I love your recipes and have made several of them since finding you! Regarding this recipe, I noticed you mentioned that it’s gluten-free, but it actually isn’t since it contains soy sauce, which typically has gluten. Maybe you could add a note suggesting a substitution like coconut aminos to make it gluten-free. Just thought that might be helpful!
HI Sue, thank you so much for pointing that out to be corrected! Its super helpful and considerate of others!
Thank you!
Most of us GF people substitute Tamari or if you dont do soy, coconut aminos. 😉