Ground Beef and Cabbage

Let me tell you something about ground beef and cabbage. It sounds simple. It is simple. But it’s also one of those meals that’s so much more than the sum of its parts.

We’re talking lean ground beef (5% fat) cooked with onion, garlic, ground cumin, and 7 spice a warm, aromatic Middle Eastern spice blend. Then you add chopped green cabbage, cover it, and let it simmer until tender. Finish with a squeeze of fresh lemon juice.

That’s it.

The spices do the heavy lifting. Cumin and 7 spice add warmth, depth, and a subtle sweetness. The cabbage softens into the beef, soaking up all those savory flavors. The lemon juice brightens everything at the end.

Thirty-five minutes. One pan. Four servings. And a meal that’s low carb, high protein, and packed with flavor.

Let’s make some ground beef and cabbage.

Try my High Protein Beef Bowl recipe.

Why You’ll Love the Recipe

• 35 minutes start to finish. Fast enough for a weeknight.
• One pan. Minimal cleanup.
• Low carb + high protein. 5% fat ground beef and cabbage.
• Warm, aromatic spices. Cumin and 7 spice.
• Bright lemon finish. Freshness at the end.
• Gluten free + dairy free. Fits almost every diet.
• Budget friendly. Ground beef and cabbage are affordable.
• Great for meal prep. Tastes even better the next day.

Try my Ground Beef Korean Meal Prep Bowls recipe.

What You’ll Need to Make

You’ll need a large skillet with a lid, a cutting board and knife, a measuring spoon, a citrus juicer, a spatula, and a serving bowl.

Ingredients (Serves 4):

• 1 tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 lb. (450g) lean ground beef, 5% fat
• 2 tsp. ground cumin
• 1 tsp. 7 spice (or allspice blend)
• Salt and pepper, to taste
• 10 oz. (285g) green cabbage, chopped (about ½ medium head)
• Juice of 1 lemon

Optional for serving (not included in nutrition):

• Cooked rice
• Greek yogurt or sour cream
• Chopped fresh parsley

Nutrition per serving (estimated): Energy: ~310 kcal | Carbs: 10g | Protein: 28g | Fat: 18g | Fiber: 4g

Recipe Keys: Low Carb, High Protein, Gluten Free, Dairy Free, One Pan, Budget Friendly, Meal Prep Friendly

Try my Chili Sweet Potato Bowl recipe.

What You’ll Need to Do

Alright, let’s make a ground beef and cabbage that’s savory, aromatic, and so satisfying.

First, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the chopped onion. Cook for 3-4 minutes until soft and translucent.

Stir in the minced garlic. Cook for 30 seconds, until fragrant.

Add the ground beef. Break it apart with a spatula. Cook for 5-6 minutes, until browned and cooked through.

Stir in the ground cumin, 7 spice, salt, and pepper.

Add the chopped cabbage. Stir to combine.

Cover the pan and simmer for 10-12 minutes, stirring occasionally, until the cabbage is tender.

Remove from heat. Stir in the lemon juice.

Taste and adjust seasoning. Add more salt, pepper, or lemon juice if needed.

Serve warm. Over rice with a dollop of yogurt and a sprinkle of parsley.

Eat with a fork. Get some beef and some cabbage in every bite.

Easy Ingredient Swaps

• No lean ground beef? Use ground turkey, ground chicken, or plant-based crumbles.
• No 7 spice? Use allspice, or make your own blend with cinnamon, nutmeg, and cloves.
• No green cabbage? Use red cabbage, napa cabbage, or savoy cabbage.
• No lemon? Use lime juice or white wine vinegar.
• No cumin? Use ground coriander or chili powder.
• Add heat: Add ½ tsp red pepper flakes with the spices.
• Add tomatoes: Add 1 can diced tomatoes with the cabbage.
• Dairy free: This recipe is already dairy free.

Try my Cajun Beef One Pot Rice recipe.

Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp red pepper flakes or a chopped chili.
• Tomato version: Add 1 can diced tomatoes with the cabbage.
• Curry version: Use curry powder instead of cumin and 7 spice.
• Cheesy version: Top with shredded cheddar or Parmesan.
• Herby version: Add fresh parsley, cilantro, or dill at the end.
• Rice bowl: Serve over white rice, brown rice, or cauliflower rice.
• Lettuce wraps: Serve in butter lettuce cups with yogurt sauce.

Try my Tuna and Quinoa Salad Bowl recipe.

Some Helpful Tips

• Use a lean ground beef (5% fat). Less fat means less draining. If you use higher fat beef, drain excess fat before adding the cabbage.
• Don’t skip the lemon juice. It brightens the dish and cuts through the richness of the beef and spices.
• Cook the cabbage until tender. 10-12 minutes is usually enough. It should be soft but not mushy.
• Taste and adjust spices. Cumin and 7 spice can vary in intensity. Add more if you like.
• Use a lid to cook the cabbage. Trapping steam helps the cabbage cook evenly and quickly.
• Cover and simmer. The cabbage releases liquid as it cooks, creating a sauce.

Try my Easy Ground Beef Casserole recipe.

Some Budget-Friendly Tips

• Ground beef (5% fat) is affordable. Buy in bulk. Freeze what you don’t use.
• Cabbage is cheap. One head costs a few dollars. Use half here, save the rest for slaw or stir-fry.
• Onions and garlic are pennies. Always cheap. Always essential.
• Spices are an investment. Buy from bulk bins. A little goes a long way.
• Lemons are cheap. One lemon costs pennies.
• Make a double batch. Twice the beef and cabbage. Same amount of work. Freeze half.

Try my Slow Cooker Korean Beef recipe.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for dinner.
• Over rice. White rice, brown rice, or cauliflower rice.
• With yogurt. A dollop of Greek yogurt or sour cream.
• With parsley. Fresh parsley adds color and freshness.
• In lettuce wraps. Serve in butter lettuce cups.
• For meal prep. Portion into containers. Reheat for lunch all week.
• For a crowd. Double the recipe. Use a larger skillet.

Try my Speedy Beef Chow Mein recipe.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The flavors actually get better on day 2 and 3.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Microwave: 2-3 minutes per portion.
• Skillet (best): Reheat over medium heat for 4-5 minutes, stirring occasionally. Add a splash of water or broth if dry.

Do not reheat more than once. Take out only what you’ll eat.

Try my Beef and Greens Bean Pasta Bowl recipe.

Final Thoughts

Look, I love a fancy meal as much as the next guy. But sometimes on a busy weeknight when I want something fast, healthy, and satisfying I make this Ground Beef and Cabbage.

Lean ground beef. Onion and garlic. Cumin and 7 spice. Tender cabbage. A squeeze of lemon. That’s it.

Thirty-five minutes. One pan. Low carb. High protein. Gluten free. Dairy free.

Make it for a weeknight dinner. Make it for meal prep. Make it when you want something healthy and delicious.

However you serve it, you’re getting a ground beef dish that’s anything but boring.

Now go chop some cabbage.

~ Danny Davis

P.S. If you try the spicy version with red pepper flakes, let me know. That’s my go-to upgrade. The heat with the warm spices and bright lemon? Perfect balance.