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Unstuffed Cabbage

User Rating 5 Star Rating (1 Review)


Unstuffed Cabbage

Unstuffed Cabbage

Diana Rattray
This flavorful ground beef and cabbage skillet is made with lean ground beef, tomatoes, and cabbage. Serve this tasty skillet meal with rice or a tossed salad for a great tasting meal.

Cook Time: 45 minutes

Total Time: 45 minutes

Yield: Serves 6 to 8


  • 1 tablespoon olive oil
  • 1 1/2 to 2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 small cabbage, chopped
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon cider vinegar or wine vinegar
  • 1/2 teaspoon ground cinnamon
  • dash nutmeg
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sea salt


In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Serves 6.

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User Reviews

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 5 out of 5
Cabbage Soup, Member dtl42

With the exception of the spices, this is how I make Cabbage Soup instead of this recipe. After everything is browned (including the cabbage and onions), I add 1-2 lg. containers of beef bouillon and simmer the soup until the cabbage is very tender. It's delicious and even better the next day. I also freeze several containers.

7 out of 8 people found this helpful.

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