By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
235 cal · 35 min
Beef and Cabbage Skillet
Recipe GLPR125a5eab50ae7f
A hearty, one-pan meal featuring seasoned ground beef combined with tender cabbage and onions. This simple yet satisfying dish comes together quickly on the stovetop, making it perfect for weeknight dinners. The beef is browned until fully cooked, then combined with softened vegetables and aromatic seasonings for a comforting, savory dish.
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Ingredients
1 medium onion, chopped
1 pound ground beef (90% lean)
1 head green cabbage, washed and cut into bite-sized pieces
2 sprays non-stick cooking spray
1 teaspoon garlic powder
1/4 teaspoon black pepper
Salt to taste
Red pepper flakes to taste, optional
Directions
Wash your hands thoroughly with soap and water before preparing the recipe.
Chop the cabbage into bite-sized pieces and dice the onion; set both aside.
Heat a large skillet over medium heat and add the ground beef. Cook, breaking it apart with a spoon, until completely browned and no longer pink inside, about 8–10 minutes. The beef should reach an internal temperature of 160°F.
Carefully drain any excess fat from the skillet and transfer the cooked beef to a clean plate.
Wipe out the skillet, then spray it with the non-stick cooking spray.
Return the skillet to medium heat and add the diced onion. Cook, stirring occasionally, until the onion becomes soft and translucent, about 4–5 minutes.
Add the chopped cabbage to the skillet and cook, stirring frequently, until the cabbage begins to soften and the edges lightly brown, about 5–7 minutes.
Return the cooked beef to the skillet and stir well to combine with the cabbage and onion mixture.
Season the mixture with garlic powder, black pepper, and salt to taste. If desired, add red pepper flakes for extra heat. Stir well and cook for 1–2 minutes more until flavors are evenly distributed.
Serve hot and enjoy your beef and cabbage skillet.
Comments
Every ingredient is a staple at every Charlotte grocery chain, with ground beef and cabbage being especially cheap and filling right now as winter crops peak. The stated 35 minutes is honest—browning beef takes five minutes, chopping cabbage takes five, then a 15-minute simmer, which checks out for a genuine weeknight meal. At roughly $1.50–$2.00 per serving, this is well below typical restaurant pricing and reheats perfectly for leftovers the next day. The recipe is forgiving and feeds a family without fussiness, though cabbage-forward dishes skew better in cold months when locals expect heartier food, which works in Charlotte's favor now.
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