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Overhead view of ground beef and cabbage.
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Ground Beef and Cabbage Recipe

Healthy recipe that is satisfying but is low in calories and high in nutrition.
Course Main Course
Cuisine American
Keyword beef and cabbage, ground beef and cabbage
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 249kcal
Author Joe Boyle

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

  1. Substitute ground beef with ground chicken or turkey. Also Italian sausage could be used.
  2. Additional vegetables could also be added. Green bell pepper, shredded carrot, green onions, or chopped fennel.
  3. Make a spicy dish by substituting Rotel for the diced tomatoes. 
  4. 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

Calories: 249kcal