Ground Beef and Cabbage Stir Fry
08/09/2025
There I was, standing in my kitchen at 5:30 PM on a Wednesday, staring at a head of cabbage that had been sitting in my fridge for over a week. I’d bought it with good intentions for some recipe I couldn’t even remember anymore, and now it was taking up valuable real estate in my crisper drawer.
I had ground beef thawing on the counter and exactly thirty minutes before my kids would start their “we’re starving” chorus. Cabbage and ground beef – not exactly the most inspiring combination, but I was determined not to let that vegetable go to waste.
I started browning the beef while quickly chopping the cabbage, and something about the fresh, crisp smell made me think this might actually work. I threw in some onions, garlic, and whatever seasonings I could grab from my spice cabinet – soy sauce, a pinch of red pepper flakes, and some sesame oil I’d been saving for “special occasions.”
What happened next surprised me completely. As the cabbage cooked down and mixed with the savory beef, my kitchen filled with the most incredible aroma. The cabbage transformed from this intimidating vegetable into something tender and slightly sweet that perfectly complemented the seasoned meat.
When I called my kids for dinner, they came running – not because they were excited about cabbage, but because whatever I was making smelled amazing. My youngest, who usually picks apart everything I cook, actually cleaned her entire plate and asked for seconds.
“This is really good, Mom,” my teenage son said, which in teenager speak is equivalent to a five-star review. Even I was shocked at how delicious this simple combination had turned out.
| COOK TIME | TOTLA TIME |
|---|---|
| 15 minutes | 25 minutes |
What Is Ground Beef and Cabbage Stir Fry?
There was a night when I opened my fridge and saw a lonely head of cabbage sitting next to ground beef I had thawed earlier. I wasn’t sure what to do with them, but I decided to toss everything into a skillet and hope for the best. What came together was a simple ground beef and cabbage stir fry that surprised me in the best way. It’s quick to make, uses just a handful of ingredients, and turns into a meal that works for busy weeknights. Pair it with rice or keep it low-carb—either way, it’s always satisfying.
Key Ingredients in This Ground Beef and Cabbage Stir Fry
- Ground beef – the main protein that gives the dish substance.
- Green cabbage – shredded and cooked until tender but still a little crisp.
- Onion – adds sweetness and depth as it cooks with the beef.
- Garlic – for a fragrant boost of flavor.
- Fresh ginger – brightens the dish with a little zing.
- Tamari or soy sauce – brings a savory, salty base to the stir fry.
- Red pepper flakes – a touch of heat that can be adjusted to taste.
- Sesame oil – added at the end for a rich, nutty finish.
- Green onions – optional garnish for color and freshness.
Kitchen Equipment Needed
- Large skillet or wok – wide enough to cook the beef and cabbage evenly.
- Sharp knife – for chopping the cabbage, onion, garlic, and ginger.
- Cutting board – sturdy and roomy for prepping vegetables.
- Wooden spoon or spatula – to stir and break up the ground beef as it cooks.
- Measuring spoons – for soy sauce, sesame oil, and spices.
- Mixing bowls – to hold prepped vegetables before adding them to the pan.
- Rice cooker or saucepan with lid – if you plan to make rice on the side.
Frequently Asked Questions
Can I use a different type of meat instead of ground beef?
Yes, ground turkey, chicken, or even pork work just as well. Just adjust the cooking time slightly since leaner meats cook faster.
Do I need to use fresh cabbage?
Fresh cabbage is best for the crisp texture, but bagged coleslaw mix is a great shortcut if you’re short on time.
What can I serve with this stir fry?
It’s delicious on its own, but you can spoon it over rice, noodles, or even mashed potatoes for a fuller meal.
How do I keep the cabbage from getting soggy?
Cook it just until tender-crisp. Stir frying quickly over medium-high heat helps the cabbage stay fresh and a little crunchy.
Can I make this dish ahead of time?
Yes, it reheats well. Store leftovers in the fridge for up to 3 days and warm them in a skillet or microwave before serving.
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Ingredients
Adjust Servings
| 1 pound grass-fed ground beef like Moink | |
| ¼ teaspoon salt | |
| ½ medium onion diced | |
| 3 cloves garlic minced | |
| 3 tablespoons freshly minced ginger | |
| 1 head green cabbage about 10-12 cups shredded | |
| 2 tablespoons tamari or gluten-free soy sauce | |
| ¼ teaspoon red pepper flakes | |
| 1 teaspoon sesame oil |
Optional
| green onion for garnish | |
| 1 cup brown rice + 2 cups water |
Nutritional Information
Directions
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