Why You’ll Love This Recipe

• It uses one main cooking vessel: The entire dish can be prepared in a large skillet or pot.
• Ground beef makes it hearty: The recipe starts with 1 pound of 80/20 ground beef.
• It includes plenty of cabbage: Ten ounces of shredded cabbage cook directly in the seasoned beef and tomato mixture.
• The tomato base is substantial: Both tomato sauce and diced tomatoes go into the skillet.
• Herbs add plenty of seasoning: Dried oregano, basil and bay leaves flavor the dish as it simmers.
• The cabbage cooks in 15–20 minutes: Cover the skillet and simmer until the cabbage reaches the supplied tender doneness cue.
• Cheddar is optional: You can finish the hot skillet with shredded sharp cheddar or leave it off.
• The method stays straightforward: Brown, sauté, combine, cover and simmer before removing the bay leaves and serving.

Ingredients

• 1 lb ground beef (80/20)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 1 1/2 tbsp soy sauce
• 2 tbsp dried oregano
• 2 tsp dried basil
• 2 dried bay leaves
• 1 tbsp kosher salt
• 1/2 tsp black pepper
• 10 oz cabbage, shredded
• 1 cup shredded sharp cheddar (optional, for topping)

Ingredient Notes

Ground Beef

The recipe specifically calls for 1 pound of 80/20 ground beef. Brown it over medium heat, then drain excess grease if necessary before continuing with the onion.

Yellow Onion

Dice one large yellow onion and cook it with the browned beef until softened. No exact onion cooking time is supplied, so use softness as the cue.

Fresh Garlic

Four minced garlic cloves go into the skillet after the onion has softened. Cook the garlic for another minute before adding the tomato ingredients.

Tomato Sauce and Diced Tomatoes

The recipe uses one 15-ounce can of tomato sauce and one 14.5-ounce can of diced tomatoes. Both are poured into the beef mixture before the seasonings and cabbage.

Soy Sauce

Add 1 1/2 tablespoons of soy sauce along with the herbs and seasonings.

Oregano and Basil

The supplied recipe uses 2 tablespoons of dried oregano and 2 teaspoons of dried basil. Keep these quantities as written when reproducing the original dish.

Bay Leaves

Two dried bay leaves simmer with the beef and cabbage mixture. Remember to remove both bay leaves before serving.

Salt and Black Pepper

The recipe calls for 1 tablespoon kosher salt and 1/2 teaspoon black pepper. These amounts are part of the supplied ingredient list.

Shredded Cabbage

Add 10 ounces of shredded cabbage after the tomato mixture and seasonings have been combined. Stir it into the beef mixture, cover and simmer until tender.

Sharp Cheddar

One cup of shredded sharp cheddar is an optional topping. If using it, add the cheese while the finished dish is still hot so it melts over the top.

Equipment

• Large skillet or pot with a lid
• Wooden spoon or sturdy cooking spoon
• Knife and cutting board
• Measuring cups and spoons
• Can opener

How to Make Beef & Cabbage Skillet

1. Brown the Ground Beef

   In a large skillet or pot, cook the ground beef over medium heat until browned. Drain excess grease if necessary.

2. Cook the Onion and Garlic

   Add the diced onion and cook until softened. Stir in the minced garlic and cook for another minute.

3. Add the Tomatoes

   Pour in the tomato sauce and diced tomatoes.

4. Add the Seasonings

   Add soy sauce, oregano, basil, bay leaves, salt, and pepper. Stir well to combine.

5. Add the Cabbage

   Add the shredded cabbage and mix it into the beef mixture.

6. Cover and Simmer

   Cover and let simmer for 15–20 minutes, or until the cabbage is tender.

7. Remove the Bay Leaves

   Remove bay leaves before serving.

8. Add Optional Cheddar

   Optional: top with shredded cheddar cheese while hot so it melts over the dish.

Tips for the Best Results

• Use the specified ground beef: The original recipe calls for 80/20 ground beef.
• Drain only if necessary: The supplied directions specifically make draining excess grease conditional rather than mandatory.
• Soften the onion before adding garlic: The onion cooks first, followed by the minced garlic for another minute.
• Keep the seasoning order simple: Add the soy sauce, herbs, bay leaves, salt and pepper after the tomatoes.
• Mix the cabbage into the beef: Stir the shredded cabbage through the mixture before covering the skillet.
• Keep the skillet covered: The cabbage cooks during a covered 15–20-minute simmer.
• Use tenderness as the final cue: The cabbage should be tender at the end of the simmer.
• Find both bay leaves before serving: Remove them from the skillet after simmering.
• Add optional cheddar while everything is hot: The residual heat helps the shredded cheese melt over the finished dish.

Common Mistakes to Avoid

Adding the Garlic Too Early

The supplied sequence browns the beef, softens the onion and then adds the garlic for another minute. Following that order keeps the preparation consistent with the original method.

Forgetting the Bay Leaves

Add both dried bay leaves with the seasonings so they can simmer with the dish.

Forgetting to Remove the Bay Leaves

The recipe explicitly instructs you to remove the bay leaves before serving. Make sure both are taken out.

Leaving the Skillet Uncovered

Once the cabbage has been mixed in, cover the skillet or pot for the 15–20-minute simmer.

Stopping Before the Cabbage Is Tender

The cooking time is a range rather than a fixed number. Use tender cabbage as the final doneness cue.

Treating the Cheddar as Required

The sharp cheddar is explicitly optional. Leave it off if you want to prepare the skillet without a cheese topping.

Substitutions and Variations

Cheddar-Topped Beef & Cabbage Skillet

Use the optional 1 cup of shredded sharp cheddar. Scatter it over the finished dish while everything is hot so the cheese melts.

Without Cheese

Leave off the optional cheddar and serve the tomato, beef and cabbage mixture after removing the bay leaves.

No substitutions for the 80/20 ground beef, cabbage, tomato products, soy sauce or seasonings were supplied. Any further changes would be editorial variations rather than part of the original recipe.

Serving Suggestions

Serve the Beef & Cabbage Skillet hot after removing both bay leaves. If you are using the optional sharp cheddar, add it while the skillet is still hot and allow it to melt over the beef and cabbage.

No additional side dishes or garnishes were included with the supplied recipe, so none are required to reproduce the original dish.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

What kind of ground beef should I use?

The supplied recipe specifically calls for 1 pound of 80/20 ground beef.

Do I need to drain the ground beef?

The instructions say to drain excess grease if necessary after the beef has browned.

How much cabbage goes into the skillet?

Use 10 ounces of shredded cabbage.

How long does the cabbage cook?

Cover the skillet and simmer for 15–20 minutes, or until the cabbage is tender.

What tomatoes does the recipe use?

It uses one 15-ounce can of tomato sauce and one 14.5-ounce can of diced tomatoes.

Does this beef and cabbage recipe contain soy sauce?

Yes. The supplied recipe uses 1 1/2 tablespoons of soy sauce.

Which herbs are used?

The recipe contains 2 tablespoons of dried oregano, 2 teaspoons of dried basil and two dried bay leaves.

When should I add the garlic?

Add the four minced garlic cloves after the diced onion has softened, then cook the garlic for another minute.

Do I remove the bay leaves?

Yes. Remove both bay leaves before serving the skillet.

Is the cheddar required?

No. The cup of shredded sharp cheddar is an optional topping.

When should I add the cheddar?

Add it to the finished dish while it is still hot so the cheese melts over the top.

How many servings does this recipe make?

A serving yield was not included with the supplied recipe, so an exact number of servings has not been assigned.

Related Recipes

• Ground Beef Recipes
• Cabbage Recipes
• Skillet Dinner Recipes
• Low-Carb Dinner Recipes
• One-Pan Beef Recipes

Recipe Card: Beef & Cabbage Skillet

Ingredients

• 1 lb ground beef (80/20)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 1 1/2 tbsp soy sauce
• 2 tbsp dried oregano
• 2 tsp dried basil
• 2 dried bay leaves
• 1 tbsp kosher salt
• 1/2 tsp black pepper
• 10 oz cabbage, shredded
• 1 cup shredded sharp cheddar (optional, for topping)

Instructions

1. In a large skillet or pot, cook the ground beef over medium heat until browned. Drain excess grease if necessary.
2. Add the diced onion and cook until softened. Stir in the minced garlic and cook for another minute.
3. Pour in the tomato sauce and diced tomatoes.
4. Add soy sauce, oregano, basil, bay leaves, salt, and pepper. Stir well to combine.
5. Add the shredded cabbage and mix it into the beef mixture.
6. Cover and let simmer for 15–20 minutes, or until the cabbage is tender.
7. Remove bay leaves before serving.
8. Optional: top with shredded cheddar cheese while hot so it melts over the dish.

Recipe Notes

• The original recipe specifies 80/20 ground beef.
• Drain excess grease after browning only if necessary.
• Cook the onion until softened before adding the garlic.
• Cook the minced garlic for another minute before adding the tomato products.
• Mix the shredded cabbage thoroughly into the beef mixture.
• Cover and simmer for 15–20 minutes, using tender cabbage as the doneness cue.
• Remove both bay leaves before serving.
• The shredded sharp cheddar is optional and should be added while the dish is hot if using.
• No overall prep time, total cook time, serving yield or nutrition information was supplied.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe.