This low carb 4-ingredient cabbage skillet is pure Midwest comfort food and one of those recipes that feels like home. My dad made a version of this every weekend when we were growing up, usually on Sunday nights when everyone was tired and hungry and he wanted something hearty on the table fast. It’s just cabbage, ground beef, onion, and cheese, all cooked in one skillet until the cabbage is tender with a few crispy edges, the beef is browned, and the cheese melts into a golden blanket on top. It’s budget-friendly, filling, and exactly the kind of savory, cozy meal that somehow disappears from the pan faster than you’d expect.
This skillet is a full meal on its own, but I like to round it out with something fresh and something crunchy. A simple green salad with a tangy vinaigrette balances the richness, or you can do sliced cucumbers and cherry tomatoes with a little salt and pepper. If you’re not strictly low carb, it’s great with a slice of buttered crusty bread on the side to soak up the juices. For a bigger spread, add a bowl of pickles or a quick coleslaw and some sparkling water or iced tea with lemon to cut through the cheesy, beefy goodness.
4-Ingredient Cabbage Skillet
Servings: 4
Ingredients
1 1/2 pounds ground beef (80–90% lean)
1 medium green cabbage (about 2 to 2 1/2 pounds), cored and thinly sliced or shredded
1 large yellow onion, thinly sliced
2 cups shredded cheese (cheddar, Colby Jack, or mozzarella), divided
Directions
Prep the vegetables: Core the cabbage and thinly slice or shred it. Peel the onion and slice it into thin half-moons. Set aside so everything is ready to go before you start cooking.
Brown the beef: In a large, deep skillet or wide sauté pan, add the ground beef and set the heat to medium-high. Cook, breaking it up with a spoon, until fully browned and no pink remains, about 6–8 minutes. If there is a lot of grease in the pan, spoon off most of it, leaving about 1–2 tablespoons for flavor.
Soften the onion: Add the sliced onion to the skillet with the browned beef. Stir and cook over medium heat until the onion softens and starts to turn golden around the edges, 4–6 minutes. Season lightly with salt and pepper if you like, keeping in mind the cheese will add some saltiness later.
