American
One-Pot Beef and Cabbage Stew
Ground beef, cabbage, and potatoes simmer in a tomato broth until the cabbage is sweet and the potatoes are soft. It is a full pot for a cold night.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
Photo: Helga's Lobster Stew (CC BY). Source
Why you’ll love it
- Ground beef keeps the cook shorter than stew meat.
- Cabbage melts into the broth and sweetens it.
- Potatoes make it a meal.
- One pot, one lid.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oil in a Dutch oven over medium-high. Brown the beef, breaking it up, about 6 minutes.
- 2
Add the onion, garlic, salt, and pepper. Cook 3 minutes.
- 3
Stir in the cabbage, potatoes, tomatoes, and broth.
- 4
Bring to a simmer, cover, and cook 25 minutes, until the potatoes are tender.
- 5
Taste for salt. Ladle into bowls.
Pro tips
- Brown the beef before the vegetables or the pot tastes boiled.
- Cut the potatoes small so they match the cabbage.
- A splash of vinegar at the end brightens a long simmer.
Easy substitutions
- Ground beef
- Ground turkey
- Beef broth
- Chicken broth
- Potatoes
- A drained can of white beans
Storage and reheating
Storage
Refrigerate up to 4 days or freeze up to 2 months.
Reheating
Reheat on the stove until bubbling.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 22 g
- Carbs
- 24 g
- Fat
- 16 g
- Fiber
- 4 g
Budget friendly · One Pan · Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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