Savory Ground Beef and Cabbage Recipes: A Delicious and Budget-Friendly Guide
Ground beef and cabbage – a surprisingly versatile and incredibly satisfying combination! This humble pairing is not only budget-friendly but also packed with flavor and nutrients. Cabbage, often overlooked, is a nutritional powerhouse, rich in vitamins, minerals, and fiber. When combined with the protein-rich ground beef, it creates a complete and balanced meal that’s perfect for a weeknight dinner or a comforting weekend feast.
This article explores a variety of delicious ground beef and cabbage recipes, from classic comfort food to innovative culinary creations. We’ll delve into detailed instructions, helpful tips, and variations to suit your taste preferences and dietary needs. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll find something to inspire you.
## Why Ground Beef and Cabbage? The Perfect Pairing
Before we dive into the recipes, let’s explore why ground beef and cabbage work so well together:
* **Affordability:** Both ground beef and cabbage are relatively inexpensive ingredients, making them ideal for budget-conscious meals.
* **Nutritional Value:** As mentioned earlier, cabbage is loaded with vitamins, minerals, and fiber. Ground beef provides protein and essential nutrients like iron and zinc.
* **Versatility:** Ground beef and cabbage can be incorporated into a wide range of cuisines and dishes, from stir-fries and soups to casseroles and stuffed cabbage rolls.
* **Flavor Combination:** The slightly sweet and earthy flavor of cabbage complements the savory and rich taste of ground beef perfectly. When cooked together, they create a harmonious blend of flavors that is both satisfying and delicious.
* **Easy to Prepare:** Many ground beef and cabbage recipes are quick and easy to prepare, making them perfect for busy weeknights.
## Classic Ground Beef and Cabbage Skillet
This is a quintessential ground beef and cabbage recipe – simple, flavorful, and incredibly comforting. It’s a one-pan wonder that’s ready in under an hour.
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound ground beef
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 medium head of cabbage, shredded
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1/2 cup beef broth
* 1 teaspoon dried thyme
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* Optional: 1/4 cup chopped fresh parsley, for garnish
**Instructions:**
1. **Brown the Beef:** Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Sauté the Aromatics:** Add the chopped onion and minced garlic to the skillet with the browned beef. Cook until the onion is softened and translucent, about 5 minutes.
3. **Add the Cabbage:** Stir in the shredded cabbage and cook, stirring occasionally, until the cabbage starts to wilt, about 5-7 minutes. Don’t overcook it at this stage; you want it to retain some texture.
4. **Simmer with Tomatoes and Broth:** Add the diced tomatoes (undrained), beef broth, dried thyme, salt, and pepper to the skillet. Stir well to combine.
5. **Cover and Simmer:** Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 20-25 minutes, or until the cabbage is tender and the flavors have melded together. Stir occasionally to prevent sticking.
6. **Adjust Seasoning:** Taste the mixture and adjust the seasoning as needed. Add more salt, pepper, or thyme to your liking.
7. **Serve:** Garnish with chopped fresh parsley, if desired. Serve hot as a main course. This dish is also great served over rice or mashed potatoes.
**Tips and Variations:**
* **Add Vegetables:** Feel free to add other vegetables to the skillet, such as carrots, celery, or bell peppers. Add them along with the onion and garlic for the best results.
* **Spice it Up:** For a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce.
* **Use Different Meats:** You can substitute ground turkey or ground pork for the ground beef.
* **Add a Touch of Sweetness:** A tablespoon of brown sugar or a drizzle of maple syrup can add a subtle sweetness that complements the savory flavors of the dish.
* **Make it a Casserole:** Transfer the cooked mixture to a baking dish, top with shredded cheese (such as cheddar or mozzarella), and bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
## Cabbage Roll Soup: Deconstructed Comfort
Cabbage rolls are a classic comfort food, but they can be time-consuming to make. This cabbage roll soup offers all the delicious flavors of traditional cabbage rolls in a simplified, easy-to-make soup form.
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound ground beef
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 medium head of cabbage, shredded
* 1 (28 ounce) can crushed tomatoes
* 6 cups beef broth
* 1 cup cooked rice (long-grain or brown rice)
* 1 teaspoon dried oregano
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* Optional: 1/4 cup chopped fresh parsley, for garnish
* Optional: Sour cream or Greek yogurt, for topping
**Instructions:**
1. **Brown the Beef:** Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Sauté the Aromatics:** Add the chopped onion and minced garlic to the pot with the browned beef. Cook until the onion is softened and translucent, about 5 minutes.
3. **Add the Cabbage and Tomatoes:** Stir in the shredded cabbage and crushed tomatoes. Cook, stirring occasionally, until the cabbage starts to wilt, about 5-7 minutes.
4. **Add Broth and Seasonings:** Pour in the beef broth, add the cooked rice, dried oregano, salt, and pepper. Stir well to combine.
5. **Simmer the Soup:** Bring the soup to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the cabbage is tender and the flavors have melded together. Stir occasionally to prevent sticking.
6. **Adjust Seasoning:** Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or oregano to your liking.
7. **Serve:** Garnish with chopped fresh parsley and a dollop of sour cream or Greek yogurt, if desired. Serve hot as a comforting and hearty soup.
**Tips and Variations:**
* **Use Tomato Paste:** For a richer tomato flavor, add 2 tablespoons of tomato paste along with the crushed tomatoes.
* **Add Bell Peppers:** Diced bell peppers (green, red, or yellow) add color and flavor to the soup. Add them along with the onion and garlic.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicier soup.
* **Use Different Rice:** You can use other types of rice, such as wild rice or quinoa, in this soup. Adjust the cooking time accordingly.
* **Add Smoked Sausage:** For a smoky flavor, add sliced smoked sausage to the soup along with the beef broth.
## Stuffed Cabbage Rolls: A Labor of Love
Stuffed cabbage rolls, also known as Golabki in Polish or Holubtsi in Ukrainian, are a classic dish that requires a bit more effort but is well worth the time. They are a hearty and flavorful combination of ground beef, rice, and cabbage, simmered in a tangy tomato sauce.
**Ingredients:**
* 1 large head of cabbage
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 1 pound ground beef
* 1/2 cup cooked rice (long-grain or brown rice)
* 1 egg, lightly beaten
* 1 teaspoon dried oregano
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
**For the Tomato Sauce:**
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1/2 cup beef broth
* 1 tablespoon brown sugar (optional)
* 1 teaspoon dried oregano
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
**Instructions:**
1. **Prepare the Cabbage Leaves:** Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage with a sharp knife. Place the whole cabbage head in the boiling water and cook for 3-5 minutes, or until the outer leaves start to loosen. Carefully remove the cabbage head from the pot and let it cool slightly. Gently peel off the softened leaves, one at a time. You should be able to get about 12-15 usable leaves. If the leaves are too thick, trim the thick rib at the base of each leaf with a knife.
2. **Prepare the Filling:** Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. In a large bowl, combine the cooked onion, ground beef, cooked rice, egg, dried oregano, salt, and pepper. Mix well with your hands until everything is evenly combined.
3. **Stuff the Cabbage Leaves:** Place a cabbage leaf on a flat surface. Place about 1/4 cup of the filling in the center of the leaf. Fold the sides of the leaf over the filling, then roll the leaf up from the bottom to form a tight roll. Repeat with the remaining cabbage leaves and filling.
4. **Prepare the Tomato Sauce:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes. Add the crushed tomatoes, tomato sauce, beef broth, brown sugar (if using), dried oregano, salt, and pepper. Stir well to combine.
5. **Assemble and Cook the Cabbage Rolls:** Place a layer of shredded cabbage (from the inner part of the head that wasn’t used for leaves) at the bottom of the pot with the tomato sauce. This will prevent the cabbage rolls from sticking to the bottom. Arrange the stuffed cabbage rolls in a single layer on top of the shredded cabbage, seam-side down. If needed, you can stack them in two layers, but make sure there is enough sauce to cover them. Pour any remaining tomato sauce over the cabbage rolls. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and cook for 1.5-2 hours, or until the cabbage rolls are tender and the filling is cooked through. Check the pot occasionally and add more beef broth if the sauce is getting too thick.
6. **Serve:** Carefully remove the stuffed cabbage rolls from the pot and serve hot with the tomato sauce. They are delicious on their own or served with mashed potatoes or sour cream.
**Tips and Variations:**
* **Use Sauerkraut:** For a tangy twist, add a layer of sauerkraut to the bottom of the pot along with the shredded cabbage.
* **Add Bacon:** Cook chopped bacon in the skillet before adding the onion for a smoky flavor. Add the cooked bacon to the filling mixture.
* **Freeze for Later:** Stuffed cabbage rolls freeze well. Allow them to cool completely before freezing them in a freezer-safe container. To reheat, thaw them in the refrigerator overnight and then bake them in the oven at 350°F (175°C) until heated through.
* **Sweet and Sour Sauce:** For a sweet and sour variation, add a tablespoon of vinegar and a tablespoon of sugar to the tomato sauce.
## Ground Beef and Cabbage Stir-Fry: A Quick and Healthy Meal
For a lighter and quicker option, try a ground beef and cabbage stir-fry. This recipe is packed with flavor and nutrients and can be ready in under 30 minutes.
**Ingredients:**
* 1 tablespoon sesame oil
* 1 pound ground beef
* 1 medium onion, thinly sliced
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 medium head of cabbage, shredded
* 1 red bell pepper, thinly sliced
* 1/4 cup soy sauce
* 2 tablespoons rice vinegar
* 1 tablespoon brown sugar
* 1 teaspoon sesame oil (for finishing)
* Optional: 1/4 cup chopped green onions, for garnish
* Optional: Sesame seeds, for garnish
**Instructions:**
1. **Brown the Beef:** Heat the sesame oil in a large wok or skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Sauté the Aromatics:** Add the thinly sliced onion, minced garlic, and grated ginger to the wok with the browned beef. Cook until the onion is softened and fragrant, about 2 minutes.
3. **Add the Cabbage and Bell Pepper:** Stir in the shredded cabbage and thinly sliced red bell pepper. Cook, stirring frequently, until the cabbage is tender-crisp, about 5-7 minutes.
4. **Add the Sauce:** In a small bowl, whisk together the soy sauce, rice vinegar, and brown sugar. Pour the sauce over the stir-fry and cook, stirring constantly, until the sauce has thickened slightly, about 1-2 minutes.
5. **Finish with Sesame Oil:** Drizzle the stir-fry with 1 teaspoon of sesame oil for added flavor.
6. **Serve:** Garnish with chopped green onions and sesame seeds, if desired. Serve hot over rice or noodles.
**Tips and Variations:**
* **Add Other Vegetables:** Feel free to add other vegetables to the stir-fry, such as carrots, broccoli, or snow peas.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of sriracha for a spicier dish.
* **Use Different Sauces:** Experiment with different sauces, such as hoisin sauce, oyster sauce, or teriyaki sauce.
* **Add Protein:** You can add other proteins to the stir-fry, such as shrimp, chicken, or tofu.
* **Make it Low-Carb:** Serve the stir-fry over cauliflower rice for a low-carb option.
## Cabbage and Beef Soup (Another Variation)
This is another variation of cabbage and beef soup. It is simple, hearty and full of flavor.
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound ground beef
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 medium head of cabbage, cored and chopped
* 8 cups beef broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 teaspoon dried thyme
* 1/2 teaspoon dried marjoram
* Salt and pepper to taste
* Optional: Fresh parsley, chopped, for garnish
* Optional: Sour cream or Greek yogurt, for topping
**Instructions**
1. **Brown the Beef:** In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
2. **Sauté Vegetables:** Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Add Cabbage, Broth, and Tomatoes:** Stir in the chopped cabbage, beef broth, and diced tomatoes (undrained). Add the dried thyme and marjoram. Season with salt and pepper to taste.
4. **Simmer the Soup:** Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the cabbage is tender and the flavors have melded together. Longer simmering will enhance the flavor.
5. **Adjust Seasoning:** Taste and adjust seasoning as needed. Add more salt, pepper, or herbs to your preference.
6. **Serve:** Ladle the soup into bowls. Garnish with fresh parsley, if desired. Top with a dollop of sour cream or Greek yogurt, if you like.
**Tips and Variations**
* **Add Potatoes:** For a heartier soup, add diced potatoes along with the cabbage.
* **Use Different Herbs:** Experiment with other herbs such as bay leaf, rosemary, or dill.
* **Add a Tangy Flavor:** Add a tablespoon of vinegar or lemon juice towards the end of cooking for a tangy flavor.
* **Make it Spicy:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicier kick.
* **Use Smoked Sausage:** Substitute some of the ground beef with smoked sausage for a smoky flavor.
## Deconstructed Cabbage Rolls in a Pressure Cooker (Instant Pot)
Want the flavors of cabbage rolls without the rolling? This Instant Pot version is quick and easy.
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound ground beef
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 medium head of cabbage, roughly chopped
* 1 cup long-grain rice, rinsed
* 4 cups beef broth
* 1 tablespoon paprika
* 1 teaspoon dried oregano
* Salt and pepper to taste
* Optional: 1 tablespoon brown sugar
**Instructions:**
1. **Sauté Beef:** Turn the Instant Pot to the Sauté function. Heat the olive oil, then add the ground beef and cook, breaking it up, until browned. Drain off any excess fat.
2. **Sauté Aromatics:** Add the chopped onion and garlic to the pot. Cook until softened, about 2-3 minutes.
3. **Add Remaining Ingredients:** Turn off the Sauté function. Add the crushed tomatoes, tomato sauce, chopped cabbage, rinsed rice, beef broth, paprika, oregano, salt, pepper, and brown sugar (if using). Stir to combine.
4. **Pressure Cook:** Secure the lid and set the Instant Pot to Manual or Pressure Cook on high pressure for 22 minutes. Ensure the valve is set to sealing.
5. **Natural Pressure Release:** Allow the Instant Pot to release pressure naturally for 10 minutes, then manually release any remaining pressure.
6. **Stir and Serve:** Carefully open the lid. Stir the mixture well. If the soup seems too thick, add a little more beef broth to reach your desired consistency. Taste and adjust seasoning as needed.
7. **Serve:** Ladle into bowls and serve hot. You can garnish with fresh parsley or a dollop of sour cream, if desired.
**Tips and Variations:**
* **Tomato Paste:** Add 2 tablespoons of tomato paste along with the canned tomatoes for a richer flavor.
* **Smoked Paprika:** Use smoked paprika for a smoky depth of flavor.
* **Adjust Rice:** If you prefer a less starchy soup, reduce the amount of rice slightly.
* **Brown Rice:** You can use brown rice, but increase the cooking time to 30 minutes.
* **Spicy:** Add a pinch of red pepper flakes for a little heat.
## Ground Beef and Cabbage with Egg Noodles (Haluski Variation)
Haluski is a traditional Eastern European dish, typically made with cabbage and noodles. This version includes ground beef for added protein and heartiness.
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound ground beef
* 1 medium onion, thinly sliced
* 4 cups shredded cabbage
* 1 teaspoon caraway seeds (optional, but traditional)
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* 1 pound egg noodles
* Optional: Butter or sour cream for serving
**Instructions:**
1. **Cook Noodles:** Cook the egg noodles according to package directions. Drain and set aside.
2. **Brown Beef:** While the noodles are cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and cook, breaking it up, until browned. Drain off any excess fat.
3. **Sauté Cabbage and Onion:** Add the sliced onion to the skillet and cook until softened, about 5 minutes. Add the shredded cabbage and caraway seeds (if using). Cook, stirring occasionally, until the cabbage is tender and slightly caramelized, about 10-15 minutes. Adjust heat as needed to prevent burning.
4. **Combine:** Stir in the cooked egg noodles, salt, and pepper. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.
5. **Serve:** Serve hot, optionally topped with a pat of butter or a dollop of sour cream.
**Tips and Variations:**
* **Bacon:** Add cooked and crumbled bacon for extra flavor.
* **Garlic:** Add minced garlic along with the onion for a more pronounced garlic flavor.
* **Vinegar:** A splash of apple cider vinegar or white wine vinegar at the end can add a nice tang.
* **Onion Soup Mix:** For an easier flavor boost, stir in a packet of onion soup mix while the cabbage is cooking.
* **Type of Noodle:** While egg noodles are traditional, you can use other types of pasta, such as spaetzle or kluski noodles.
## Tips for Choosing and Preparing Cabbage
* **Choosing a Head of Cabbage:** Look for a head of cabbage that feels heavy for its size. The leaves should be tightly packed and free of blemishes.
* **Types of Cabbage:** Green cabbage is the most common and versatile. Red cabbage has a slightly peppery flavor and is great for salads and slaws. Savoy cabbage has crinkled leaves and a milder flavor. Napa cabbage is more delicate and is often used in Asian cuisine.
* **Preparing Cabbage:** To prepare cabbage, remove any outer leaves that are wilted or damaged. Cut the cabbage in half or quarters, depending on the recipe. Remove the core with a sharp knife. Shred the cabbage using a knife, mandoline, or food processor. Some recipes may call for chopped cabbage instead of shredded.
* **Storing Cabbage:** Store whole heads of cabbage in the refrigerator for up to two weeks. Cut cabbage should be stored in an airtight container and used within a few days.
## Ground Beef and Cabbage: A Budget-Friendly and Delicious Choice
Ground beef and cabbage is a winning combination that offers affordability, versatility, and delicious flavor. With these recipes and tips, you can create a variety of satisfying meals that your family will love. So, embrace this humble pairing and discover the culinary possibilities that await!
Enjoy cooking!