BBQ Beef and Cabbage

December 16, 2018

Hi, my name is Beth and sometimes I eat weird things. But if ten years of blogging has taught me anything it’s that a surprising number of you also like to eat weird things. After all, getting experimental in the kitchen leads to some of the most amazing flavor discoveries! So this slightly unusual BBQ Beef and Cabbage concoction is for all of you recipe risk takers out there. I hope you find it as uniquely satisfying as I did!

This simple skillet meal starts with one of my favorite combos, beef and cabbage, adds a sweet and tangy homemade BBQ-like sauce, and ends with creamy cheddar and fresh green onion. It’s kind of like a cross between Beef and Cabbage Stir Fry, Sloppy Joes, and my Monterey Chicken Skillet. It’s not a “pretty” dish, but it’s flavorful, very filling, and gets you a good dose of vegetables. And, if you want to stretch this meal even further, you can always serve it over cooked rice.

BBQ Beef and Cabbage

P.S. While I was editing these photos the green onion started to look like jalapeño and I had to kick myself for not thinking of adding jalapeño while I was making it. Super thinly sliced jalapeño would be absolutely KILLER on this dish! Also, this recipe is very flexible. If you want to use a whole pound of beef there should be plenty of sauce to accommodate.

BBQ Beef and Cabbage

This quick BBQ Beef and Cabbage comes together in one skillet and uses inexpensive cabbage to bulk out the meal instead of relying on pasta or rice.

1 Tbsp olive oil ($0.16)
1/2 lb. lean ground beef ($2.65)
1 small onion ($0.32)
1 tsp smoked paprika ($0.10)
1/4 tsp garlic powder ($0.02)
3/4 tsp salt, divided ($0.04)
4-6 cups shredded cabbage (about one pound) ($0.60)
8 oz. tomato sauce ($0.47)
2 Tbsp apple cider vinegar ($0.06)
2 Tbsp brown sugar ($0.08)
1 Tbsp Worcestershire sauce ($0.06)
1 tsp Dijon mustard ($0.03)
2 oz. shredded cheddar ($0.50)
1 green onion, sliced ($0.10)

Add the olive oil and ground beef to a large skillet and cook over medium heat. Begin to break up the beef as it browns.
While the beef is browning, finely dice the onion. Add the onion, paprika, garlic powder, and salt to the skillet with the ground beef and continue to cook over medium heat until the onions are soft.
While the onions and beef are cooking, finely shred the cabbage. Once the onions are soft, add 1/4 cup water to the skillet and stir to dissolve any browned bits off the bottom of the skillet. Add the shredded cabbage and stir to combine. Place a lid on the skillet and let simmer for about 5 minutes, stirring occasionally, until the cabbage has wilted.
Add the tomato sauce, vinegar, brown sugar, Worcestershire sauce, and Dijon to the skillet. Stir to combine and let simmer a few more minutes without the lid, or until the liquid in the skillet has reduced slightly. Taste the sauce and add more salt if needed (I added 1/4 tsp).
Finally, top the beef and cabbage with the shredded cheddar, place the lid back on the skillet for 1-2 minutes, or until the cheese has melted. Top with sliced green onions then serve.

Step by Step Photos

Start by browning 1/2 lb. lean ground beef in a large skillet with 1 Tbsp olive oil over medium heat. While the beef is browning, finely dice an onion. Add the onion to the skillet along with 1 tsp smoked paprika, 1/4 tsp garlic powder, and 1/2 tsp salt. Continue to cook over medium until the onions are soft.

While the onions are cooking with the beef, shred the cabbage. You’ll need about 4-6 cups shredded, or about 1 lb. (this was 1/2 head of cabbage for me). Before adding the cabbage, add 1/4 cup water to the skillet and stir to dissolve any browned bits from the bottom, then add the cabbage and stir to combine.

Place a lid on the skillet and let it simmer for about five minutes, stirring occasionally, or until the cabbage is wilted. The lid is important because it holds in the steam and helps wilt the cabbage faster.

Finally, add 8oz. tomato sauce, 2 Tbsp brown sugar, 2 Tbsp apple cider vinegar, 1 Tbsp Worcestershire sauce, and 1 tsp Dijon mustard. Stir to combine and let the sauce simmer for a few minutes without the lid, or until it’s not so liquidy in the bottom of the skillet.

Taste the sauce and add more salt if needed (I added an additional 1/4 tsp). Top the skillet with 2 oz. shredded cheddar cheese, place the lid back on top, and let it heat until the cheese is melted.