This Ground Beef and Cabbage Stir Fry is an easy dinner that happens to be gluten free, paleo, low carb, and Whole30 compatible. Seasoned with curry, the meat cooks with onion and mushrooms, then the cabbage is added to complete this simple meal.
Ground beef is one of my family’s favorite meats to cook with. It’s relatively inexpensive and super versatile. Feeling like Italian? Make it into some homemade spaghetti sauce. Want an Asian flair? How about some ground beef and broccoli. Or maybe down home cooking is more your thing, then meatloaf muffins are for you.
Honestly, I could cook with ground beef every night – my husband would sure be happy about it.
But it’s also great in a stir fry, which is the backbone for this recipe. This stir fry is simple, tasty, and one of my family’s favorites. It’s not hard to see why: 6 ingredients. 30 minute cook time. And of course, delicious.
I first made a similar dish from Michelle Tam of Nom Nom Paleo – what she calls her garbage stir fry. While the name left something to be desired, the dish was really good! So I gave it some tweaks and made it my own and – voila! This ground beef and cabbage stir fry. Which happens to be gluten free, paleo, low carb, and Whole30 compatible. Lots of wins there.
Now let’s get to the recipe!
HOW TO MAKE GROUND BEEF CABBAGE STIR FRY
STEP 1: COOK THE GROUND BEEF
Place a large pan (non stick or cast iron) over medium heat on the stove. Put the ground beef in the pan and start to break it up with a wooden spoon. Measure out ¼ tsp of kosher salt with a measuring spoon then dump it in with the beef and cook until it’s browned, about 7 minutes, stirring frequently.
STEP 2: PREP THE MUSHROOMS AND ONION
While the beef is cooking, dice the onion using a cutting board and large sharp knife. Set aside. Next prep the mushrooms. Wash them in water and dry them off carefully with a paper towel, then remove the stems by pulling on them gently with your fingers. Chop them into roughly ½ inch pieces and set aside.
When the beef is done cooking, add in the onion and mushrooms, as well as another ¼ tsp kosher salt and the curry powder. Stir them together to fully incorporate the vegetables and let cook for about 5 minutes, stirring frequently, until the onions become translucent and the mushrooms and release some of their moisture.
STEP 3: PREP THE CABBAGE
While the mushrooms and onions cook, cut up the cabbage. Cut a small portion of the bottom off – just enough to give you a flat surface and take off any large pieces. Then slice it in half from the top to the bottom (the bottom is where the large stem is).
Take one of the halves and cut out the large stem in the middle with a large sharp knife on a cutting board. Start by making a cut at the top of the stem and angle it down, then make another cut on the same side – this will result in the stem coming out in the shape of a triangle. Toss the stem, then lay the cabbage flat on one side and slice it into thin strips.
STEP 4: COOK THE STIR FRY
Once the onions and mushrooms are done cooking, place the cut cabbage in with the ground beef mixture and add in the last ½ tsp of kosher salt. Stir everything together carefully, as the pan will be full. This will probably take you a good 2 minutes as there is a lot to incorporate!
Then cover the pan and let the mixture cook for 5 minutes, lowering the heat to medium-low and stirring a couple of times so the cabbage cooks evenly. If you like softer cabbage, you may want to cook it longer (7 to 10 minutes). Taste the dish at the end and add more salt if desired. Then serve and enjoy!
Tips for a successful cabbage stir fry
- Depending on the cut of ground beef, you may need to drain the fat off before adding in the veggies. I use a leaner cut of ground beef and let the onions and mushrooms soak up any excess as it helps them cook up. But if it feels like there’s too much fat after the beef cooks, then just drains some of it off.
- Don’t worry about cutting the onion or mushroom a certain way. I dice the onions, but they can also be sliced or in larger chunks. Same with the mushrooms – cut them up however you like to eat them!
- Be sure and taste this dish before you serve it! There is a large volume of ingredients and you may need more salt to have it seasoned to your liking.
Switch things up with these recipe variations
- Change up the meat! This recipe can also be made with ground pork, or even ground game meat.
- Try different types of cabbage! The recipe calls for green cabbage, but you can use purple, napa, or savoy cabbage instead.
- Add a little heat to the dish! Increase the amount of curry powder to 2 tablespoons and/or add in a dash of red chili pepper flakes.
Questions about cabbage?
You may have a couple of questions about this recipe, or cabbage in general. Let’s get to those now.
WHAT MEAT GOES WELL WITH CABBAGE?
This recipe calls for beef, but you could also use ground pork or another type of ground beef. Some have even made this recipe with ground game meat and had it turn out well.
HOW DO I STORE CABBAGE?
Uncut cabbage will keep for several weeks in the fridge in a sealed plastic bag. To store the half of a head once it’s cut, it needs to be tightly wrapped in plastic.
WHAT DO I DO WITH THE OTHER HALF OF THE CABBAGE?
Save it for another dinner! I suggest making a super simple coleslaw using my Whole30 Coleslaw Dressing and eating them with my Ground Pork Paleo Tacos.
PIN THIS CABBAGE AND GROUND BEEF STIR FRY FOR LATER!
IF YOU’RE LOOKING FOR MORE WHOLE30 & LOW CARB DINNER IDEAS, CHECK THESE OUT!
- Mexican Ground Beef Skillet
- Paleo Ground Beef Stroganoff
- Instant Pot Greek Chicken
- Whole30 Teriyaki Chicken
If you want a done-for-you menu plan of easy Whole30 meals, I recommend starting with my FREE download of 5 Whole30 recipes that take 30 minutes or less. You get both a meal AND a shopping list for tried and true recipe favorites that will make help you get dinner on the table quickly.
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If you make this Cabbage and Ground Beef recipe then don’t forget to rate the recipe and let me know how it went in the comments below!
Ground Beef & Cabbage Stir Fry
Equipment
- A large pan with a lid
Ingredients
- 1.33 lb ground beef
- 1 tsp kosher salt divided
- 6.5 ounces shiitake mushrooms
- ½ yellow onion about 1 cup diced
- 1 tbsp curry powder
- ½ small head of cabbage
Instructions
- Place a large pan (non stick or cast iron) over medium heat on the stove. Put the ground beef in the pan and start to break it up with a wooden spoon. Measure out ¼ tsp of kosher salt with a measuring spoon then dump it in with the beef and cook until it’s browned, about 7 minutes, stirring frequently.
- While the beef is cooking, dice the onion using a cutting board and large sharp knife. Set aside. Next prep the mushrooms. Wash them in water and dry them off carefully with a paper towel, then remove the stems by pulling on them gently with your fingers. Chop them into roughly ½ inch pieces and set aside.
- When the beef is done cooking, add in the onion and mushrooms, as well as another ¼ tsp kosher salt and the curry powder. Stir them together to fully incorporate the vegetables and let cook for about 5 minutes, stirring frequently, until the onions become translucent and the mushrooms and release some of their moisture.
- While the mushrooms and onions cook, cut up the cabbage. Cut a small portion of the bottom off – just enough to give you a flat surface and take off any large pieces. Then slice it in half from the top to the bottom (the bottom is where the large stem is). Take one of the halves and cut out the large stem in the middle with a large sharp knife on a cutting board. Start by making a cut at the top of the stem and angle it down, then make another cut on the same side – this will result in the stem coming out in the shape of a triangle. Toss the stem, then lay the cabbage flat on one side and slice it into thin strips.
- Once the onions and mushrooms are done cooking, place the cut cabbage in with the ground beef mixture and add in the last ½ tsp of kosher salt. Stir everything together carefully, as the pan will be full. This will probably take you a good 2 minutes as there is a lot to incorporate! Then cover and let cook for 5 minutes, lowering the heat to medium-low and stirring a couple of times so the cabbage cooks evenly. If you like softer cabbage, you may want to cook it longer (7 to 10 minutes). Taste the dish at the end and add more salt if desired. Then serve and enjoy!
Notes
- Depending on the cut of ground beef, you may need to drain the fat off before adding in the veggies. I use a leaner cut of ground beef and let the onions and mushrooms soak up any excess as it helps them cook up. But if it feels like there’s too much fat after the beef cooks, then just drains some of it off.
- Don’t worry about cutting the onion or mushroom a certain way. I dice the onions, but they can also be sliced or in larger chunks. Same with the mushrooms – cut them up however you like to eat them!
- Be sure and taste this dish before you serve it! There is a large volume of ingredients and you may need more salt to have it seasoned to your liking.
Matt Freund
I really like this recipe. I have been making this often
Taryn Solie
So glad to hear you’ve been liking it!
Sydney
Very tasty, I have several cabbage recipes and must say I never made one with ground beef, and it was fabulous! I’m kind of a meat a potatoes gal so added some sliced boiled potatoes:-) I’m growing baby cabbage in containers this season so I will make this often.
Taryn Solie
I’m so glad you liked it Sydney! Boiled potatoes sound like a great addition.