This post contains affiliate links. Please see our disclosure policy.
Quick Summary
In This Recipe
Make It Happen in Your Kitchen
Level up every recipe with my signature seasonings, cookware & bundles.
This spicy ground beef and cabbage skillet is a budget-friendly, one-pan dinner ready in 20 minutes for under $20. Loaded with veggies, seasoned beef, and finished with chili crunch oil for a kick of heat and umami.
Category: 30 Minute Meals, Beef Recipes, Comfort Food Classics | By: Matt Price, Mr. Make It Happen
This spicy ground beef and cabbage skillet is one of my favorite weeknight dinners — big flavors, tons of veggies, and it comes together in about 20 minutes for under $20. If you are looking for a budget-friendly meal that does not sacrifice flavor, this is the recipe for you. It is loaded with tender cabbage, seasoned ground beef, bell peppers, carrots, onions, and finished with a kick of truffle chili crunch oil that takes the whole thing to the next level.
I make this recipe all the time when I am cleaning out the fridge and need something fast, filling, and full of flavor — just like my Steak & Rice Skillet. It is perfect for meal prep because it reheats beautifully, and you can serve it over rice, sweet potatoes, or even a loaded baked potato. If you are following a keto or low-carb diet, just skip the starchy side and enjoy it exactly as is.
Why This Ground Beef and Cabbage Skillet Works
There are a lot of ground beef and cabbage recipes out there (unlike my bold Shepherd's Pie), but most of them play it safe with the seasoning. This version is different. The combination of tomato paste, garlic, and truffle chili crunch oil gives it a depth of flavor you would not expect from such a simple dish. The tomato paste adds richness and body, while the chili crunch brings heat, texture, and a touch of umami that ties everything together.
Here is what makes this recipe a winner every single time:
- Budget friendly — Every ingredient is affordable and easy to find. We are talking under $20 for a recipe that feeds 4 to 6 people.
- Fast — From cutting board to plate in about 20 minutes. Perfect for busy weeknights.
- Meal prep ready — This stores well in the fridge for up to 4 days. The flavors actually get better overnight.
- Flexible — Swap in whatever veggies you have on hand. Mushrooms, zucchini, snap peas, and broccoli all work great.
- Diet friendly — Naturally gluten-free, high in protein, and low-carb without the starchy side.
Ingredients You Will Need
One of the best things about this beef and cabbage stir fry is how simple the ingredient list is. You probably already have most of this in your kitchen right now.
- Ground beef — I used about 1 ¼ pounds of 80/20 ground beef because it was on sale. If you want a leaner option, 93/7 works great too. You will just have less fat in the pan for sautéing the veggies.
- Green cabbage — One head, shredded thin. A mandoline makes quick work of this, but a sharp knife works fine. The thinner the better so it cooks evenly and fast.
- Bell pepper — One green bell pepper, diced. Feel free to mix colors for a more vibrant dish.
- Yellow onion — One medium onion, diced.
- Carrots — Two to three carrots, diced small so they cook through quickly.
- Garlic — Three to four cloves, minced. Add this after the other veggies so it does not burn.
- Tomato paste — About ¼ cup. This is the backbone of the sauce. It adds concentrated tomato flavor, richness, and helps everything cling to the cabbage.
- Chicken or beef broth — Just a splash to deglaze the pan and help the tomato paste incorporate smoothly.
- Truffle chili crunch oil — Two tablespoons to start, plus more for finishing. I used Momofuku Black Truffle Chili Crunch. Any chili garlic oil or chili crisp works as a substitute.
- Avocado oil — For cooking. It has a high smoke point which is perfect for getting a good sear on the beef.
- All-purpose seasoning — I use my own Make It Happen AP Seasoning. Season to taste throughout the cooking process.
How to Make Spicy Ground Beef and Cabbage
Step 1: Prep Your Vegetables
Dice the bell pepper, onion, and carrots into small, even pieces. Shred the cabbage as thin as you can — a mandoline is ideal here, but a knife works too. Just aim for thin, even strips so everything cooks at the same rate. If you are using a mandoline, please be careful with your fingers. These tools are incredibly sharp.
Step 2: Brown the Ground Beef
Add a drizzle of avocado oil to a large skillet over medium-high heat. Add the ground beef and press it down flat so it makes good contact with the surface of the pan. This is how you build color, flavor, and texture. Let it cook without moving it too much until you get a nice sear on the bottom, then break it up and continue browning until cooked through.
Step 3: Sauté the Vegetables
Once the beef is browned, add the diced bell pepper, onion, and carrots to the skillet. Let them cook for a few minutes until they start to soften. If there is too much fat in the pan for your liking, drain some off before adding the veggies. I like to use the rendered beef fat to sauté the vegetables — it adds incredible flavor.
Step 4: Add Garlic and Tomato Paste
Add the minced garlic and stir it in for about 30 seconds until fragrant. Then add your ¼ cup of tomato paste and mix everything together. The tomato paste needs a minute or two to cook down and lose that raw, acidic flavor. Add a splash of broth to deglaze the bottom of the pan and help the tomato paste incorporate into the mixture.
Step 5: Add the Cabbage and Chili Crunch
Now add all of your shredded cabbage. It will look like a lot, but it cooks down significantly. Toss everything together, then add about two tablespoons of your chili crunch oil. Mix to combine, cover with a lid, and reduce the heat to medium-low. Let it steam for about 5 to 7 minutes until the cabbage is tender but still has a slight bite to it. You do not want it mushy — that little bit of texture is what makes this dish really satisfying.
Step 6: Taste, Adjust, and Serve
Give it a final taste and adjust your seasoning. Add more chili crunch if you want extra heat. Serve it over steamed rice, a sweet potato, or a loaded baked potato for a complete meal. For keto or low-carb, it is perfect on its own.
Tips for the Best Beef and Cabbage Skillet
- Do not skip the sear on the beef. Pressing the ground beef flat and letting it develop a crust is where a huge amount of flavor comes from. Resist the urge to stir it immediately.
- Shred the cabbage thin. Thick chunks of cabbage will not cook evenly and can be chewy. Thin strips wilt quickly and absorb all of that sauce.
- Add garlic late. Garlic burns easily. By adding it after the other veggies have had time to soften, you protect it from scorching while still getting all that garlic flavor.
- Use a big skillet. Cabbage takes up a lot of space before it cooks down. A 12-inch skillet or larger is ideal so everything has room to cook properly.
- Taste as you go. This is the most important habit in cooking. Adjust the seasoning throughout the process so the final dish is perfectly balanced.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add it to a skillet over medium heat with a tiny splash of broth to loosen things up. You can also microwave it, but the stovetop gives you better texture. This recipe is one of my go-to meal prep options because the flavors actually improve after sitting in the fridge overnight.
What to Serve with Ground Beef and Cabbage
This dish is versatile enough to pair with almost anything. Here are some of my favorite ways to serve it:
- Steamed white or brown rice — The classic move. The rice soaks up all that saucy goodness.
- Sweet potato — My personal favorite. The sweetness of the potato plays perfectly against the heat from the chili crunch.
- Loaded baked potato — Go all out with butter, sour cream, and cheese, then pile the beef and cabbage on top.
- Cauliflower rice — Great low-carb option that keeps this meal keto-friendly.
- Egg noodles — For a more hearty, comfort food approach.
You Might Also Love
If this spicy ground beef and cabbage skillet hits the spot, try these next:
- Mississippi Pot Roast — 10 minutes of prep for the most tender, tangy beef you have ever had.
- Cabbage Seafood Boil — a low-carb, loaded, and buttery take on cabbage that goes in a completely different direction.
- Protein-Packed Meatloaf — another ground beef recipe that is easy, filling, and meal prep friendly.
- Brown Sugar Bean Cornbread Casserole — a one dish comfort classic that pairs perfectly with this skillet.
- Smothered Pork Chops — crispy, juicy, and southern style for when you want something just as bold but different.
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Absolutely. Ground turkey, ground chicken, or even ground pork all work well in this recipe. Just keep in mind that leaner meats will produce less fat for sautéing the veggies, so you may need a little extra oil.
Is this recipe keto friendly?
Yes. Without a starchy side, this ground beef and cabbage skillet is naturally low-carb and fits well into a keto diet. Cabbage is one of the lowest carb vegetables available, making it ideal for low-carb cooking.
What can I use instead of chili crunch?
Any chili garlic oil, sambal oelek, gochujang, or even a combination of red pepper flakes and sesame oil will give you a similar flavor profile. The truffle chili crunch adds a unique umami element, but this dish is delicious with any source of heat and texture.
Can I make this ahead of time for meal prep?
This is one of the best meal prep recipes out there. It stores well for up to 4 days in the fridge and the flavors develop even more overnight. Just portion it into containers and reheat when you are ready to eat.
How do I keep the cabbage from getting mushy?
Add the cabbage last and only cook it for 5 to 7 minutes with the lid on. You want it tender but still with a slight bite. Overcooking is the enemy here — that texture contrast between the soft beef and the slightly crunchy cabbage is what makes this dish special.
Love this recipe? You'll love my seasonings even more!
Level up your cooking with my signature AP Seasoning, Cajun Seasoning, and more.
Shop My Seasonings
Spicy Ground Beef and Cabbage Skillet
Ingredients
- 1 ¼ lbs ground beef 80/20 or 93/7 lean
- 1 head green cabbage shredded thin
- 1 green bell pepper diced
- 1 medium yellow onion diced
- 2-3 carrots diced small
- 3-4 cloves garlic minced
- ¼ cup tomato paste
- ¼ cup chicken or beef broth
- 2 tablespoons truffle chili crunch oil plus more for finishing
- 1 tablespoon avocado oil
- All-purpose seasoning to taste
- Salt and pepper to taste
Instructions
- Prep the vegetables. Dice the bell pepper, onion, and carrots into small, even pieces. Shred the cabbage as thin as possible using a mandoline or sharp knife.
- Brown the ground beef. Add avocado oil to a large skillet over medium-high heat. Add the ground beef and press it flat for maximum surface contact. Let it sear without moving until a crust develops, then break it up and cook through. Season with all-purpose seasoning.
- Saute the vegetables. Add the diced bell pepper, onion, and carrots to the skillet with the beef. Cook for 2-3 minutes until they begin to soften. Drain excess fat if needed.
- Add garlic and tomato paste. Stir in the minced garlic for 30 seconds until fragrant. Add the tomato paste and cook for 1-2 minutes, stirring to combine. Add a splash of broth to deglaze the pan.
- Add the cabbage and chili crunch. Toss in all the shredded cabbage and 2 tablespoons of chili crunch oil. Mix to combine, cover with a lid, and reduce heat to medium-low. Steam for 5-7 minutes until cabbage is tender but still has a slight bite.
- Taste, adjust, and serve. Season to taste and add more chili crunch for extra heat. Serve over rice, sweet potato, or a loaded baked potato.
Notes
Equipment & Tools Used In This Recipe
As an Amazon Associate I earn from qualifying purchases.
