I love this recipe because it proves that healthy eating doesn’t have to be complicated or bland. It’s a one-skillet wonder that’s high in protein, rich in fiber, and full of satisfying textures. The smoky paprika and oregano add depth, while the cabbage gives it bulk without extra carbs. It’s perfect for busy nights when I want a wholesome, comforting meal that fits my low-carb goals and doesn’t require a ton of cleanup.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb ground beef (80/20 or leaner) 1 small onion, diced 2 cloves garlic, minced ½ head green cabbage (about 4–5 cups), chopped or shredded 1 tbsp olive oil or butter (if needed) 1 tsp smoked paprika ½ tsp dried oregano ½ tsp salt (or to taste) ¼ tsp black pepper 1 tbsp tomato paste (optional, adds richness without many carbs) ¼ cup beef broth or water (as needed for moisture) Optional: red pepper flakes to taste Optional garnish: fresh parsley, shredded cheese, or sour cream
Directions
I start by heating a large skillet over medium heat and adding the ground beef. I cook it until it’s browned and no longer pink, about 5–7 minutes. If there’s excess grease, I drain it to keep the dish light.
I add the diced onion to the skillet and cook for 2–3 minutes, until softened. Then I stir in the garlic and cook for another 30 seconds until fragrant.
I season the mixture with smoked paprika, oregano, salt, pepper, and tomato paste (if using), stirring well so the flavors blend.
I add the chopped cabbage to the skillet. If it looks like too much at first, I add it in batches, letting it wilt down as it cooks.
I pour in the beef broth or a splash of water to keep everything moist and prevent sticking. I cover the skillet and let it simmer for 5–7 minutes, stirring occasionally, until the cabbage is tender and coated in the savory sauce.
I taste and adjust the seasonings as needed, then top with parsley, shredded cheese, or a spoonful of sour cream before serving hot.
Spicy version: I add ½ teaspoon crushed red pepper flakes or a few dashes of hot sauce for extra heat.
Cheesy version: I stir in ½ cup of shredded cheddar or mozzarella at the end for a creamy, comforting finish.
Vegetable boost: I sometimes toss in diced bell peppers, zucchini, or mushrooms for added texture and color.
Asian-style flavor: I swap oregano for soy sauce and a drizzle of sesame oil for a quick stir-fry twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in a skillet over medium heat or in the microwave for about 1–2 minutes. I sometimes add a splash of broth when reheating to bring back the moisture. This dish also freezes well for up to 2 months—I let it thaw overnight in the fridge before reheating.
FAQs
Can I use ground turkey instead of beef?
Yes, I often swap in ground turkey or chicken for a leaner version—it’s just as tasty.
Do I need to pre-cook the cabbage?
No, I add it raw to the skillet—it wilts down quickly and absorbs the flavors beautifully.
How do I prevent the dish from becoming watery?
I let any excess liquid cook off uncovered for a few minutes at the end.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and perfect for a keto or low-carb diet.
Can I make this ahead of time?
Definitely, I often cook it in advance and reheat portions for easy lunches or dinners.
What kind of cabbage works best?
I prefer green cabbage for its mild flavor, but Napa or Savoy cabbage also works well.
Can I skip the tomato paste?
Yes, it’s optional—it just adds a bit of richness and color.
How can I make this dish vegetarian?
I substitute the beef with plant-based ground meat or crumbled tofu for a vegetarian version.
Can I add cheese on top before serving?
Absolutely, I sprinkle shredded cheddar or Parmesan right before serving for extra flavor.
What sides go well with this dish?
I love serving it with cauliflower rice, a green salad, or roasted vegetables for a complete low-carb meal.
Conclusion
I find this Low-Carb Ground Beef and Cabbage Skillet to be one of the easiest, most satisfying meals I can make on a busy day. It’s flavorful, filling, and perfectly balanced for anyone looking to eat healthy without sacrificing taste. The combination of tender cabbage, seasoned beef, and smoky spices makes it a go-to comfort dish that fits beautifully into a low-carb lifestyle.
This Low-Carb Ground Beef and Cabbage Skillet is a quick, hearty, and flavorful one-pan meal perfect for busy weeknights. Featuring tender cabbage, savory ground beef, and smoky spices, it’s nutritious, budget-friendly, and ready in just 30 minutes while keeping carbs low.
Ingredients
1 lb ground beef (80/20 or leaner)
1 small onion, diced
2 cloves garlic, minced
½ head green cabbage (about 4–5 cups), chopped or shredded
1 tbsp olive oil or butter (if needed)
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt (or to taste)
¼ tsp black pepper
1 tbsp tomato paste (optional)
¼ cup beef broth or water
Optional: red pepper flakes to taste
Optional garnish: fresh parsley, shredded cheese, or sour cream
Instructions
Heat a large skillet over medium heat and add ground beef. Cook until browned and no longer pink, about 5–7 minutes. Drain excess grease if needed.
Add diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
Season with smoked paprika, oregano, salt, pepper, and tomato paste (if using). Stir to combine.
Add chopped cabbage to the skillet in batches if necessary, letting it wilt as it cooks.
Pour in beef broth or water to keep the mixture moist. Cover and simmer for 5–7 minutes, stirring occasionally, until cabbage is tender.
Uncover and let any excess liquid evaporate if needed. Taste and adjust seasoning.
Top with fresh parsley, shredded cheese, or sour cream before serving hot.
Notes
Add crushed red pepper flakes or hot sauce for a spicy version.
Stir in shredded cheddar or mozzarella for a cheesy twist.
Add diced bell peppers, zucchini, or mushrooms for extra vegetables.
Swap oregano for soy sauce and drizzle sesame oil for an Asian-style variation.
Store leftovers in the fridge up to 4 days or freeze up to 2 months. Reheat gently with a splash of broth.
