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Hamburger Cabbage Skillet is an easy, one-pot dish to serve your family on a busy weeknight or when you just don’t feel like doing much in the kitchen.
This recipe is simple to make and cooks in one skillet, so there is little clean-up involved. Made with hamburger, cabbage, tomatoes, onions and carrots, there is a bit of slicing and dicing, but that’s always good to practice your knife skills. I recently added chili sauce to go with the herbs and seasonings, which was a great addition and gave the dish a little tang that I loved.
My family loves German and Irish food, and they love cabbage. Sweet cabbage. Stuffed cabbage. Cabbage in rolls. Cabbage sauted with Kielbasa. You name it. We’ve tried it.
I almost always have cabbage in my refrigerator. So I’m always looking for ways to use it. This is one of those throw together meals that my family ended up really liking.
More Cabbage Recipes to Enjoy
- Stuffed Cabbage Rolls
- German Cabbage with Bacon
- Creamy Cabbage and Bratwurst Soup
- Bierocks with Sausage and Cabbage
Ingredients for Hamburger Cabbage Skillet
(See the full recipe at the bottom of this post.)
- lean ground beef (80/20) or ground venison
- medium sweet onion
- garlic clove
- large head of cabbage
- carrots
- canned diced tomatoes
- water
- chili sauce
- red wine vinegar
- dried basil
- parsley
- kosher salt
- freshly ground black pepper
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
With a Chef’s knife on a large cutting board, coarsely chop the yellow onion. Mince the clove of garlic. Place in a prep bowl.
Chop the cabbage and peel and slice the carrots. Place in a bowl and set aside.
Make the Skillet Dinner
In a large skillet, brown the ground beef on medium heat. I like to use a lean burger at least 80/20.
Add in the chopped onion and minced garlic. Stir and cook until tender. Add chopped cabbage, canned diced tomatoes, and sliced carrots.
If you happen to have garden tomatoes, feel free to use 2 cups of freshly cut tomatoes, peeled and diced.
Pour in water and stir to combine. Cover and allow to simmer on low for 10-15 minutes.
Season with chili sauce, red wine vinegar, dried basil and parsley. Sprinkle with kosher salt and freshly ground black pepper to taste.
Simmer uncovered for another 15-20 minutes, until most of the liquid has evaporated.
Hamburger Cabbage Skillet cooks up in 45 minutes and offers plenty of nutrition as a one-pot meal. Or you could serve it with Garlic Mashed Potatoes. That’s yummy, too.
This recipe will serve 4-6 people.
See more Cabbage Recipes Here. View Main Dishes Here.
Hamburger Cabbage Skillet
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 1/2 pounds lean ground hamburger (80/20 (or ground venison))
- 1 medium sweet onion (chopped)
- 1 tablespoon minced garlic
- 1/2 large head cabbage (chopped)
- 3 medium carrots (peeled and sliced)
- 28 oz diced tomatoes
- 1/8 cup water
- 1/2 cup chili sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- With a Chef's knife on a large cutting board, coarsely chop the yellow onion. Mince the clove of garlic. Place in a prep bowl.
- Shred the cabbage.
- Peel and slice the carrots. Place all in a bowl and set aside.
Make the Skillet Dinner
- In a large skillet, brown the ground beef on medium heat. (I like to use a lean burger at least 80/20, or ground venison.)
- Add in chopped onion and minced garlic. Stir and cook until tender.
- Mix in the shredded cabbage, canned diced tomatoes, and sliced carrots. Pour in water and stir to combine. Cover and allow to simmer for 10-15 minutes.
- Season with chili sauce, red wine vinegar, dried basil and parsley. Sprinkle with kosher salt and freshly ground black pepper to taste. Lower heat and simmer uncovered for another 15-20 minutes, until the juices have nearly evaporated. Serve 4-6 people.
Nutrition
