Ground Beef and Cabbage Skillet.

I have rarely been a cabbage fan in my life, but I found these cute little baby cabbages at one of my local discount grocery store treasures for 25 cents a head.  I wanted to find a way to cook it that wouldn’t be offensively cabbage-flavored.  Thanks to for the tasty recipe.


  • 1 pound ground beef
  • 1 onion, chopped
  • 1/2 to 1 head cabbage; chopped
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 14.5-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • salt and pepper, to taste


  • In a large skillet, brown ground beef; drain.
  • Add onion and cook until translucent.
  • Add garlic and continue cooking for one minute.
  • Add butter, cabbage, tomatoes, tomato sauce, salt, and pepper to the pan; stir to combine.
  • Cover and simmer 20-30 minutes until cabbage is soft.


  • Pretty simple, right?  The flavor was good, and the cabbage was not overwhelming.
  • I halved this recipe to match up with my tiny head of cabbage.
  • It also keeps well as a leftover – usually I hate eating anything a second time, but this is one of those recipes where everything soaks together in the fridge in a good way.

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