FoodLink - Purdue Extension

Beef and Cabbage for Dinner Tonight

The cabbage in this simple skillet dinner loads the recipe with Vitamin C and fiber.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website and University of Maryland Extension Food Supplement Nutrition Education Program.

20 min
20 min
Total Time
40 min
Servings: 4


1 cabbage head (washed and cut into bite-size pieces)
1 medium onion (chopped)
1 pound lean ground beef (15% fat)
non-stick cooking spray
1 teaspoon garlic powder
1/4 teaspoon black pepper
salt to taste (optional)
red pepper flakes to taste (optional)


  1. Chop cabbage and onions, then set aside.
  2. In a large skillet, cook the ground beef on medium heat until browned. Drain the fat and set the beef aside.
  3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft.
  4. Add cabbage to the onions and cook until cabbage starts to brown.
  5. Stir the beef into the cabbage and onion mixture.
  6. Season with garlic powder, salt (optional), and  black pepper. Add red pepper flakes (optional) to the cabbage if you like it spicy.