Last Updated on June 25, 2025
Ground beef and cabbage are a terrific combination of flavors. Add a couple of unique spices, and you’ve got a simple, healthy casserole dish with great flavor. Using lean ground beef keeps the calories lower, too.

With St. Patrick’s Day coming up, I thought it would be fun to make a cabbage recipe without corned beef for a change. Don’t get me wrong — I love corned beef and cabbage — but I wanted to try something different. Lean ground beef makes a great substitute, and combined with a tomato-based sauce, it reminded me a little of tomato soup. I even borrowed the spice blend from my Tomato Bisque Recipe for this one.
The result? A unique, delicious, comforting hamburger cabbage recipe your whole family will enjoy.
Ingredients for the Beef and Cabbage Skillet
- Lean ground beef
- Small head of cabbage
- Medium onion
- Diced tomatoes
- Beef broth
- Butter
- Dried dill
- Dried oregano or Italian seasoning
- Sour cream
- Kosher salt
- Black pepper

How To Prepare the Cabbage
For this recipe, I wanted the cabbage to be the star, so I kept the pieces fairly large. Here’s how I prepped it:
- Cut off the stem and remove 4–5 large outer leaves.
- Slice the head lengthwise through the core into quarters.
- Trim out the tough core.
- To steady the wedge for cutting, trim the point if necessary.
- Cut each wedge into 4–5 strips, then chop into ½”–¾” pieces, removing any large veins.


Note: Next time, I might try shredding the cabbage with a mandoline for a different texture. Feel free to use whichever method you prefer.

How to Make Ground Beef and Cabbage
Use a large, high-sided skillet or Dutch oven (at least 4 quarts) with a lid.
Brown the beef:
Cook ground beef over medium heat, breaking it up with a spoon until browned. If there’s excess fat, spoon it off.
Add onion:
Stir in the chopped onion and cook for 3–4 minutes until softened.
Add liquids and spices:
Pour in the beef broth and diced tomatoes. Scrape up any browned bits from the pan’s bottom. Stir in the spices and butter, then bring to a boil.

Add cabbage:
Stir in all the cabbage. Reduce the heat to a simmer and partially cover the pan. Steam for about 20 minutes, stirring every 5 minutes so the cabbage cooks evenly.

Finish the dish:
Once the cabbage is tender and most of the liquid has evaporated (leave about 1–2 tablespoons), stir in the sour cream and combine well. Serve hot.
Variations to Try
Protein swaps: Use ground turkey, chicken, Italian sausage, or add chopped bacon.
Add-ins: Shredded carrots, green bell pepper, green onions, or top with shredded cheddar.
Flavor tweak: Substitute Rotel for diced tomatoes for a little kick.

Storing Leftovers
Store leftovers in an airtight container in the refrigerator. This dish reheats beautifully in the microwave and tastes just as good the next day. To stretch it, toss in some cooked egg noodles before reheating for a hearty, satisfying meal.
Frequently Asked Questions
If the head of cabbage is raw and uncut, it should last for up to two weeks if wrapped in plastic wrap. If the cabbage has been cut, it should be wrapped in plastic wrap and used within 3 day’s time.
A side dish of garden vegetables like green beans, peas, corn, broccoli, or Brussels sprouts would be perfect with this meal. Also consider a fresh garden greens salad on the side.

Final Thoughts
If you’re craving a hearty, budget-friendly dish that’s packed with flavor, give this cabbage and hamburger meat recipe a try. It’s simple, healthy, and sure to become a family favorite.
Here Are Some More Tasty Recipes:
- Crepes St. Jacques
- Dinner ideas with Hamburger and potatoes
- Wicked good fish tacos
- Shrimp and sausage stew

Ground Beef and Cabbage Recipe
Ingredients
- 1 head cabbage, 2 to 2.5 pounds
- 1 lbs. lean ground beef, 92%
- 1 med. yellow onion, chopped
- 1 14.5 oz. can diced tomatoes
- 1/2 cup beef broth, I used Better Than Bouillon beef base
- 2 tbsp. butter
- 1 tbsp. dried dill
- 2 tsp. dried oregano or Italian seasoning
- 1.5 tsp. kosher salt
- 1 tsp. black pepper
- 1/2 cup sour cream
Instructions
- Section the head of cabbage and remove the outer leaves and the core. Chop into bite-sized pieces or use a mandoline to shred the cabbage. You should end up with 1 1/2 to 2-pounds of cabbage.
- Using a 4 quart dutch oven or other pot with a lid, brown the ground beef and break it up into small pieces. Once the meat is browned, remove any fat that might have rendered using a spoon. Then add the chopped onion and cook until softened, 3 to 4 minutes.
- Next, add the beef broth and diced tomatoes and the liquid in the can. Use a wooden spoon to scrape up any browned bits on the bottom of the pan. Then stir in the spices and butter. Bring the pot to a boil.
- Place all of the chopped cabbage into the pot, lower the heat to a simmer and cover with a cocked lid. This will allow the liquids to evaporate. Steam the cabbage for 20 minutes until it is soft, stirring the cabbage and turning every 5 minutes to ensure it is cooked evenly throughout the pot.
- Once the cabbage is tender, add the sour cream and stir it in until fully dissolved into the dish. Serve the ground beef and cabbage hot.
Notes
- Substitute ground beef with ground chicken or turkey. Also Italian sausage could be used.
- Additional vegetables could also be added. Green bell pepper, shredded carrot, green onions, or chopped fennel.
- Make a spicy dish by substituting Rotel for the diced tomatoes.
- Leftovers should be stored in an airtight container in your refrigerator. Reheat in a microwave oven. Leftovers can also be frozen in an airtight container for 4 to 6 months.
Nutrition


Jason D Neel
I’m on Keto so burger and cabbage are great for me. I love this recipe! I almost found that it has a vibe of being like a vegetable version of stroganoff where the cabbage replaces the noodles. I found it pretty amazing.
Joe Boyle
Thank you Jason, glad you like it.
Belinda M Griffin
When adding 1/2 cup of Better
Than Bullion do you add water or straight 1/2 cup of the Bullion?
Joe Boyle
Hi Belinda, That would be 1/2 cup of water that is mixed with 1/2 to 1 teaspoon of bouillon base.
Belinda M Griffin
Thank you. My husband and I love your recipe!
Joe Boyle
Thank you Belinda! Enjoy!
Noelle
This dish turned out absolutely amazing. I used tomato bouillon chicken from knorr because it is what I had on hand. I figured it would be good since I was adding my canned tomatoes anyway.
It’s just perfect. Zippy, healthy, filling and very nice looking.
Thank you for sharing this delicious recipe. Wish I could have posted a picture though. 😋
Hans and Noelle
@dustybritchesfarms
Joe Boyle
Hi Noelle,
Thank you for the nice comment!
teresa kohan
This was so yummy, simple to make and I was asked for recipe. I froze some left-overs (we were going on a trip).
Joe Boyle
Thank you for the nice comment Teresa.
Nicole
This is one of my husband’s and my favorite meals!! We make this so often and never get tired of it! It is so good! Just finished making it again for dinner tonight. Thank you for sharing this recipe with us!
Joe Boyle
Thank you Nicole. Glad you like it!
Sibly
This was great! I added two shredded carrots and a few chopped mushrooms but other than that followed the recipe. Delicious!
Joe Boyle
Thank you for the nice comment Sibly.
Jan
I made it for dinner tonight. My wife say’s it’s the best that I’ve made in 21 years of marriage, so far. This was a winner! I used a whole head of Cabbage, 2 lbs ground burger, 2 green peppers, one onion, I had a pint of home made turkey stock, that I added and a can of diced tomatoes with the juice. Seasoning was spot on. It was very juicy, so I took out about 2 cups of liquid and let the rest evaporate off. I think there was about a cup of juice left, but it was very tasty. I will diffidently be making this again.
Joe
Hi Jan,
Thank you for the nice comment. Glad that you liked the recipe.
Joe
Valerie
Another winner! Perfect for a cold autumn day and the flavor profile with the dill and sour cream knocks it out of the park. My husband has asked for this to be on our regular meal rotation (and, since this is the third winner recipe we’ve had from this website, started asking, “Who is this Joe? Are all of his recipes this good?”). lol!
Joe
Hi Valerie,
Thank you for the great comment. Just keep trying recipes!
Joe
Martie
For me, this was like a watery dill soup. I did not like this at all.
Joe
Hi Martie,
Sorry to hear that. It would be watery if the broth and tomatoes are not boiled down enough. I let it cook for about 20 minutes before adding the sour cream. I should mention in the recipe that the liquid should be reduced to about 2 tablespoons or less before adding the sour cream. Yes, watery dill soup does not sound appealing. Thank you for bringing this up.
Joe
Bonnie
Ok, I made this today. Has a good taste with plenty to share. The only thing I found was that it was a little to watery. I think I’ll for go the extra cup of water next time.
Sherry
Oh my! This was the best cabbage dish I have ever made and I have made alot of them! The sour cream and dill were what put it over the top. Good job Joe!
Joe
Thank you Sherry and thanks for taking the time to comment.
Joe
Ally
This is one of the best cabbage dishes I’ve ever had!
Joe
Thank you Ally!
Diane
This is such a great recip!. I’ve made it 5 times already. And like American Chop suey it’s much better the next day. Which is why I double the recipe. Don’t have to change anything it’s perfect as written.,
Joe
Thank you Diane…glad you like it! Joe
Marty
WOW!!! This is great, Joe!!! I added 1 red bell pepper, 1/4 tsp crushed red pepper flakes, 1 shredded carrot, 8 oz. of cremini mushrooms, and sprinkled cilantro on top.
Marty
Joe
Thanks Marty. Nice additions.
Deb
Great for today- a cold snowy day in Colorado. I only had about 1/2 cup of diced tomatoes left from a different recipe so I added a little canned pizza sauce. Then decided shredded white Italian blend cheese with spices would taste good before adding the sour cream. Yes to good fat and that is a myth anyway about saturated fat and been disproved by research – just look up The Big Fat Surprise book by Nina Teicholz! This recipe was so simple and delicious! Reminds me of making a deconstructed stuffed pepper dish. Thank for the small touches that make this yummy (like the dill!)
Joe
Hi Deb,
Thank you for the thoughtful comment. I’m glad that you made this simple recipe work with what you have. And I agree. The dill makes the dish yummy. Thank you.
Joe
Jennifer Jeanson
Delicious! And yet so simple to make which is even better.
Joe
Thanks Jennifer, I’m glad that you tried and liked my recipe.
Joe
Dojo
Healthy? Ground Beef AND Butter?
Joe
Hi Dojo,
This may not be healthy for your diet, and that’s okay. I think that a serving that totals 249 calories with 42% daily value of protein and 18% of fiber and 127% of vitamin C can’t be all bad. And it tastes like comfort food. That’s a win for me.
Joe
Michelle
This was simple and delicious. I made it exactly as written and we all loved it. Thank you for an easy weeknight meal idea!
Joe
Hi Michelle,
Thank you for the comment and glad that you liked it.
Joe
Phyllis
Good recipe and will likely repeat, but will leave out sour cream next time. For some reason, the cabbage and sour cream didn’t work for me.
Gloria
This is delicious. Make it every couple months. Family loves it! I use green and red cabbage.
Joe
Hi Gloria. Thank you for the nice comment.
Daray
I am LOVING this! I have leftovers for lunch a couple of times already. It is so yummy!
Joe
Hi Daray,
I’m glad that you like the recipe. Thanks for the nice comment.
Joe
Janet
Can this be frozen & baked later?
Joe
Hi Janet,
Yes, this would be fine to freeze. Make the dish up to the point of adding the sour cream. Let it cool, then place it into a greased casserole dish. Cover it tightly with plastic wrap or other semi-airtight plastic. Reheat it, covered to retain moisture. I would use 375° for 15 to 25 minutes. Finally, stir in the sour cream. I hope this answers your question.
Joe
Aurora
Thank you so much for this recipe Joe, it was amazing! I really loved the notes at the end as well.
Joe
Hi Aurora,
Thank you for the nice comment. Glad you liked the recipe.
Joe
Darleen
Delish
Joe
Thanks Darleen. I’m so glad you liked it!
Dawn
I just made this it is delicious amazing and easy too Thanks
Joe
Thank you Dawn, I’m glad you liked my recipe.
mol
Loved it. Made a couple modifications because didn’t have everything. Omitted the dill because my guy doesn’t like dill. Didn’t have sour cream and used leftover cream cheese. Used leftover spaghetti sauce instead of tomato sauce. 1st time cooking with cabbage, TY! TY! TY!
Joe
Thanks for the comment. Glad that you made it work for you.
Emily Ipsen
This was delicious AND EASY!! I added carrots and could have added some zucchini
and potatoes. It’s great…my husband loved it as well. It could be served to a group
on a cold winter day. I served it in soup bowls and found that the recipe served 5
generously.
Joe
Hi Emily,
I’m so glad that you liked my recipe. And thank you for taking the time to make a nice comment.
Joe
Pat
Excellent!
Joe
Thank you Pat.
Candy
The dill weed and sour cream MAKE this recipe! Do not leave them out! I thought they both sounded a little strange, and I thought about leaving the sour cream out. I tasted it without and it was good. I put a little in a bowl and added a dab of sour cream and then it was GREAT! So in went a heaping half cup since I had added quite a few grated carrots and some rice I’d cooked in a cup of beef bullion water. I didn’t use the oregano because I wasn’t in the mood for Italian flavor. Sooo good! Thank you. Gonna serve with crescent rolls. Oh, and I tried a little with cheese because I like cheese on everything, but I actually liked it better without! I’ll let people add their own if they want it.
Joe
Hi Candy,
Thanks for trying my recipe and for the nice comment. The way you altered the recipe sounds great.
Joe
Tiffany
I didn’t have dill but so glad I made this anyways! Absolutely love it, perfect and easy comfort food. Thanks for the recipe Joe❤️
Joe
Hi Tiffany,
I’m happy that you liked my recipe. Easy comfort food is right.
Joe
Kathy Holley
Excellent. I will definitely make this over and over. Love the hint of dill..
Joe
Hi Kathy,
Thank you for the nice comment. Glad that you liked the recipe.
Joe
Kristin Nelson
I love cooked cabbage! This is perfect comfort food.
Amy
Anything with cabbage is good for me! And easy and delicious to make meat free with veggie stock and a can or two of beans in place of beef. Cheap and delicious comfort food!
MaryJo
It may not look super fancy, but this is a tasty dish, with lots of flavor. And leftovers are great for lunch the next day.
Deborah Hamilton
I added mushrooms and substituted greek yogurt and cream cheese for the sour cream. Everyone loved it. So good and keto too!
Josie
This is so good! Kind of like stuffed cabbage but way easier and the herbs make it so much better! Total comfort food.
Joe
Hi Josie,
Thank you for the nice comment. Glad that you liked it.
Joe