We are back with another one-pan recipe – ground beef and cabbage stir fry!

This stir fry recipe is actually a fridge-foraging meal I make somewhat often when we want something easy for dinner. I never really measure and just use lots of cabbage and whatever protein and veggies we have on hand. It always comes out so good!

Cabbage might not be the first thing you think about in a stir-fry but it works so well. Sautéing cabbage is one of my favorite ways to enjoy it (behind coleslaw) as it takes on whatever flavor you are cooking it with. It’s also an easy way to pack in some veggies as it cooks down a lot.

We love serving this ground beef and cabbage over some white rice to absorb the sweet and spicy sauce, but you can totally eat it as is. Quick tip – be careful not to overcook the cabbage though. You don’t want super limp leaves – you still want a little bite and crunch to them!

What are the benefits of eating cabbage?

Cabbage is a great healthy addition to any diet. Cabbage is a low-calorie and low-carb vegetable containing vitamin C, vitamin K, manganese, and potassium. 100 grams is just 25 calories with 2 grams of fiber, making it a high-volume food that you are able to eat a lot of it for not a lot of calories.

Ingredients

• olive oil
• garlic
• ginger
• ground beef – I used 90/10
• onion
• cabbage
• bell pepper
• carrots
• coconut aminos – a gluten-free alternative to soy sauce
• lime juice
• honey – adds just a touch a sweetness
• sriracha – for a little spice, but you can leave it out if desired
• sesame oil
• fish sauce
• salt and pepper
• for servings – green onion, sesame seeds, red pepper flakes, cilantro…

How to make ground beef and cabbage stir fry

1. Make the stir-fry sauce. Combine the coconut aminos, lime juice, honey, sriracha, sesame oil, fish sauce, and a pinch of pepper in a small bowl or jar. Adjust according to taste. Set aside.
2. Cook the beef. Heat a large skillet or large cast-iron skillet over medium to medium-low heat, add oil, and let it get hot. Add the ginger and garlic and saute, constantly stirring, for 30 seconds until fragrant. Be careful it doesn’t burn. Then add your beef, breaking it up with a spatula or meat chopper. Season with salt and pepper. Cook for 5-6 minutes until browned on the outside and cooked through. Remove from the pan and set aside.
3. Saute your veggies. Leaving the beef juices in the pan, add the onion and a pinch of salt and pepper and saute for 2-3 minutes, stirring occasionally. Add the cabbage and mix well to combine. Saute for another 1-2 minutes. Next, add your bell peppers with a little more salt and pepper and saute for 3-4 minutes, stirring occasionally. Finally, add your carrots and saute for a final 1-2 minutes.
4. Bring it all together. Add back your beef (along with its juices) and your stir-fry sauce. Mix well to combine and let warm through, about 1-2 minutes.
5. Enjoy! Top with optional toppings and serve with sides of choice.

How do you cut cabbage for stir fry?

The key to making this cabbage stir fry recipe is cutting the cabbage so it comes together quickly. You want thin strips – not shredded so it disappears in your stir fry, but not too thick.

To cut cabbage for stir fry, first, cut the cabbage in half. Remove the core if you like, but I find you don’t need to. Place the cabbage cut side down so the half-circle side is facing up. Then, taking a sharp knife, start on one side and cut about 1/4-1/2 inch thick strips, moving your knife closer to the middle as you cut.

Once you get close to the core (if you didn’t remove it), you can rotate the cabbage and start on the other side. If some strips are too long, you can cut them in half.

What to serve with beef and cabbage

This is meal is on the low-carb end for some, I like to serve it with some carbs to balance it out. Here are a few suggestions:

• any kind of grains – white rice, brown rice, and quinoa are all great for soaking up some of the sauce
• cauliflower rice – a good option to keep it low carb
• roasted potatoes

Meal prep

• partial prep #1 – make the sauce and prep your veggies by slicing them. Store in separate containers in the fridge. When you are ready, make your beef. Continue with the directions as written. Making the sauce and slicing veggies in advance will save you 5 or so minutes when fully assembling.
• partial prep #2 – cook the beef, cut up your veggies, and make the sauce. Store them in separate containers in the fridge. When you are ready to assemble, saute your veggies and then add your beef and sauce. Making the sauce and the beef mixture and slicing the veggies in advance will save you 10-15 minutes when fully assembling.

Storage and reheating

• fridge – store leftovers in a tightly sealed airtight container for up to 4-5 days in the refrigerator.
• freezer – I haven’t tried freezing this recipe, but it should work. The veggies just won’t be as fresh though. You can freeze the whole recipe in a large container or in individual servings. It should last up to 3 months in the freezer.
• reheating – to heat it up, pop it in the microwave for a couple of minutes until warmed through. You can also reheat it on the stovetop.

More healthy ground beef recipes

• beef taco casserole
• cheeseburger fries
• beef stuffed butternut squash
• taco pasta
• burger salad
• chili spaghetti squash casserole

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!