Cabbage and Ground Beef Recipes Easy
Cabbage and ground beef, the easy way — Cabbage Casserole, unstuffed cabbage rolls bowl, Cabbage Roll Soup, and beef and cabbage stir-fry for busy weeknights.
★ dinner
dinnerJapanese-Style Ground Beef and Cabbage Stir-Fry
A flavorful stir-fry combining ground beef, cabbage, carrots, and a sweet Japanese barbecue sauce, served over rice.
Ingredients
- 2 lbs Ground beef
- 1 head Cabbage
- 1 Carrot
- 1 Onion
- 2 tbsp Garlic (jar)
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Salt
- 2 tsp Black Pepper
- ¾ cup Bachan's Japanese Barbecue Sauce
- to taste Sesame oil
- to garnish Sesame seeds
- 1 tbsp Olive Oil
Instructions
- 1Brown the ground beef with salt and pepper in a skillet, then drain and set aside.
- 2In the same pan, heat sesame oil and olive oil over medium heat. Add chopped onion, carrots, garlic, and onion powder. Cook until the cabbage is wilted and carrots start to soften.
- 3Add the cooked ground beef back into the pan. Pour in Japanese barbecue sauce and stir to combine. Add more sauce if needed. Sprinkle sesame seeds on top and give another stir.
- 4Serve the stir-fry over buttered rice.
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Open in Pepper →A Head Of Cabbage And A Pound Of Beef
A head of cabbage costs next to nothing, keeps for weeks in the fridge, and turns soft and a little sweet once it hits the pan with browned ground beef. That's dinner, and most nights it's all one skillet or one pot.
Cooks on Pepper reach for these when the meat drawer has one pound of ground chuck in it and nobody wants to run to the store. They're the recipes that stretch, feed a crowd, and reheat well the next day.
Every recipe here leans on those same two things. There's Cabbage Casserole with onion soup mix, an unstuffed cabbage rolls bowl for nights you don't want to roll anything, Cabbage Roll Soup and Beef and Cabbage Soup, a Japanese-style stir-fry with carrot, a slow cooker stew, and Old-Fashioned Cabbage Rolls when you've got the time.
Quick Tips
- 1
Brown the beef first
Cook the ground beef over medium-high for 6 to 8 minutes until it's got real browned bits, then drain off all but a tablespoon of fat.
- 2
Cut cabbage in wedges
Quarter the head, cut out the core, then slice into 1-inch ribbons so it wilts evenly instead of turning to mush in spots.
- 3
Salt the cabbage early
A teaspoon of salt tossed on the raw cabbage pulls out water in about 10 minutes, so it browns in the skillet instead of steaming.
- 4
Soften leaves for rolling
Boil the whole cored head 3 to 4 minutes and peel off leaves as they loosen — they'll bend without cracking.
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