Simply seasoned with spice rack staples, this budget-friendly Ground Beef And Cabbage recipe makes an easy weekday meal!
I love corned beef brisket. Who doesn’t? Especially when it’s paired with cabbage and a slice of my wife’s homemade soda bread. Only thing is, corned beef runs a bit rich for my family of five, so I save this meal for St. Paddy’s Day. The rest of the year, ground beef is my reliable substitute. Heck, I’ll even go with turkey or pork—whatever’s the cheapest.
For this recipe, I like to keep things simple. It requires one skillet and some chopping; nothing fancy. I sauté onions and garlic, brown the beef, toss in cabbage, tomatoes, and a few seasonings, and let it all simmer. Meanwhile, I get 45 minutes to clear the counters, load the dishwasher, and debate with my three little lawyers about whose turn it is to set the table.
But here’s the real question: Will your kids eat ground beef and cabbage? Well, all I can say is my kids enjoy it, and that includes my third and pickiest child. She once refused my macaroni and cheese because she found it too cheesy—that’s what I’m dealing with.
The ground beef gives the recipe a natural richness, particularly if you opt for locally sourced ground beef. It’s more expensive, but you’ll definitely notice a taste difference between grass-fed beef and industrial farm beef. Besides, it’s still cheaper than whole corned beef. But no worries either way, because the tomatoes, along with the thyme, oregano, and smoked paprika, bring plenty of flavor.
Overall, beef and cabbage is a hearty, filling dish that’ll warm you up on a cold night—bonus points if you serve it with a pint of Guinness.
Corned beef flavor on a budget
Even if I had a brisket in the fridge, there’s no way I’m slow-cooking something for six hours on a Thursday night. Luckily, there’s a way to fake that classic corned beef flavor.
I usually start with a teaspoon or two of apple cider vinegar. Dijon mustard also gives you a similar briny bite, though I think the vinegar comes closer flavor-wise. I’ll also add a bay leaf and just a pinch of clove (allspice works, too). And when I say pinch, I mean pinch; no more than 1/8 teaspoon. Once, I accidentally spilled about a half-teaspoon of cloves in the pan—my beef and cabbage tasted like a Christmas tree. Also, keep all the other ingredients the same because they work in conjunction with your additions.
Will this taste exactly like corned beef? No, but it’s close enough to satisfy my craving. Give it a try!
How do I store leftovers?
Refrigerate your leftovers in an airtight container for up to 4 days. Reheat the ground beef and cabbage on the stovetop. Between the meat and cabbage, there should be enough moisture. However, add a splash of broth (or water) if it’s looking dry. Set the stovetop to medium heat and cook for 5-8 minutes or until warmed through.
Serving suggestions
I always serve my ground beef and cabbage with a crusty Artisan Bread. Slather it with some softened Garlic Butter and go to town. And this may sound weird, but I like to top this dish with a Perfect Sunny-Side-Up Egg. The creamy yolk pairs deliciously well with the beef and cabbage!
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Ingredients
- 1 1/2 tablespoons olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 pound lean ground beef
- Salt and ground black pepper to taste
- 1 can diced tomatoes with juice (14 1/2 ounces)
- 1 medium head cabbage finely chopped
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Instructions
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Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and cook until soft, about 3-4 minutes.
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Add the lean ground beef to the skillet. Break it apart as it cooks until browned, about 5-6 minutes. Season with salt and pepper.
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Stir in the diced tomatoes with juice, chopped cabbage, and seasonings. Bring to a simmer, cover the skillet, and cook for 35-45 minutes until the cabbage is tender.
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Taste and adjust seasoning if needed. Serve hot.
Nutrition Info:
Calories: 221kcal (11%) Carbohydrates: 14g (5%) Protein: 22g (44%) Fat: 9g (14%) Saturated Fat: 3g (19%) Sodium: 95mg (4%) Fiber: 5g (21%) Sugar: 7g (8%)
Recipes written and produced on Food Faith Fitness are for informational
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