19 Delicious Hamburger and Cabbage Recipes Amazing

Hungry for something hearty and wholesome? Look no further! Our roundup of 19 Delicious Hamburger and Cabbage Recipes is packed with comfort food classics and creative twists that’ll satisfy any craving. Perfect for busy weeknights or cozy weekends, these dishes are sure to become favorites in your home kitchen. Dive in and discover your next go-to meal!

Classic Hamburger and Cabbage Stir Fry

After a long day, there’s nothing more comforting than whipping up a quick and hearty meal that reminds me of home. This Classic Hamburger and Cabbage Stir Fry is my go-to for those busy evenings when I crave something delicious without the fuss.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 4 cups shredded cabbage (the crunchier, the better!)
• 1 large onion, thinly sliced (yellow onions are my favorite for sweetness)
• 2 tbsp soy sauce (I always reach for the low-sodium version)
• 1 tbsp vegetable oil (extra virgin olive oil is my go-to, but any neutral oil works)
• 1 tsp garlic powder (for that quick flavor boost)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until no longer pink, about 5 minutes. Tip: Don’t stir too often to get a nice sear.
3. Add the sliced onions to the skillet with the beef. Cook, stirring occasionally, until the onions are translucent, about 3 minutes.
4. Sprinkle the garlic powder and black pepper over the beef and onions, stirring to combine.
5. Add the shredded cabbage to the skillet. Pour the soy sauce over the top. Stir everything together to combine.
6. Cook, stirring occasionally, until the cabbage is wilted but still crisp, about 5 minutes. Tip: Keep the heat high to avoid steaming the cabbage.
7. Remove from heat and let it sit for 2 minutes before serving. Tip: This allows the flavors to meld beautifully.

Ready to serve, this stir fry boasts a delightful contrast between the savory beef and the crisp, slightly sweet cabbage. I love topping mine with a fried egg for an extra layer of richness, or serving it over a bed of steamed rice to soak up all the delicious juices.

Savory Hamburger and Cabbage Soup

Just last week, I found myself staring into my fridge, wondering what to make with the leftover ground beef and half a head of cabbage. That’s when this hearty, savory hamburger and cabbage soup was born—a perfect blend of simplicity and comfort.

Ingredients

• 1 lb ground beef (I like 80/20 for flavor)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 medium onion, diced (yellow onions are my preference here)
• 2 cloves garlic, minced (fresh is best, but I won’t judge)
• 4 cups cabbage, chopped (about half a medium head)
• 2 carrots, sliced (I peel them, but you do you)
• 4 cups beef broth (homemade if you have it)
• 1 can (14.5 oz) diced tomatoes (I prefer the ones with basil and oregano)
• 1 tsp dried thyme (rubbed between my fingers to wake it up)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t rush the browning—it adds depth.
3. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes. Tip: Keep the garlic moving to avoid bitterness.
4. Add the cabbage and carrots, stirring to combine, and cook for another 5 minutes until slightly softened.
5. Pour in the beef broth and diced tomatoes, then sprinkle in the thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Tip: A gentle simmer is key—too vigorous and the veggies will mush.
6. Season with salt and pepper, then taste and adjust as needed.

This soup is wonderfully hearty with a slight crunch from the cabbage, and the thyme adds a subtle earthiness. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of Parmesan for an extra layer of flavor.

Hearty Hamburger and Cabbage Casserole

Nothing beats the comfort of a warm, hearty casserole after a long day, and this Hamburger and Cabbage Casserole is my go-to for those evenings when I crave something satisfying yet simple. It’s a dish that reminds me of my grandma’s kitchen, where the aroma of cooking cabbage filled the air, promising a delicious meal ahead.

Ingredients

• 1 lb ground beef (I like to use 80/20 for that perfect fat ratio)
• 4 cups shredded cabbage (trust me, it shrinks down a lot!)
• 1 cup diced onions (yellow onions are my favorite for their sweetness)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 can (10.5 oz) condensed tomato soup (it’s the secret to the rich sauce)
• 1/2 cup water (to thin the soup just a bit)
• 1 tsp salt (I always use sea salt for its cleaner taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 cup shredded cheddar cheese (because everything’s better with cheese)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, brown the ground beef, breaking it into crumbles as it cooks, about 5-7 minutes.
3. Add the diced onions and minced garlic to the skillet with the beef, cooking until the onions are translucent, about 3-4 minutes.
4. Stir in the shredded cabbage, condensed tomato soup, water, salt, and pepper. Cook for another 5 minutes, until the cabbage starts to soften.
5. Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
6. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and slightly golden.

Cheesy, comforting, and packed with flavor, this casserole is a hit every time I serve it. The cabbage adds a wonderful texture, staying just crisp enough to contrast the creamy cheese and rich beef. Try serving it with a side of crusty bread to soak up all the delicious sauce!

Spicy Hamburger and Cabbage Rolls

Now, let me tell you about a dish that’s been a game-changer in my kitchen—Spicy Hamburger and Cabbage Rolls. It’s the perfect blend of hearty and healthy, with a kick that’ll wake up your taste buds. I stumbled upon this recipe during a chilly evening when I was craving something comforting yet bold, and it’s been a staple ever since.

Ingredients

• 1 lb ground beef (I go for 80/20 for that perfect juiciness)
• 1 large head of cabbage (the outer leaves are the best for rolling)
• 1 cup cooked rice (leftover rice works wonders here)
• 1/2 cup diced onions (I like them sautéed until just translucent)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp red pepper flakes (adjust based on how brave you’re feeling)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if you please)
• 1 cup tomato sauce (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and boil the whole head for about 3 minutes, just until the leaves are pliable. Tip: Use tongs to peel off the leaves gently to avoid tearing.
3. In a skillet over medium heat, heat the olive oil and sauté the onions and garlic until fragrant, about 2 minutes.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter dish.
5. Stir in the cooked rice, red pepper flakes, salt, and black pepper. Mix well and remove from heat.
6. Place a spoonful of the beef mixture onto each cabbage leaf, fold in the sides, and roll up tightly. Tip: Secure with toothpicks if they’re being stubborn.
7. Arrange the rolls seam-side down in a baking dish, pour the tomato sauce over the top, and cover with foil.
8. Bake for 25 minutes, then uncover and bake for an additional 10 minutes to let the sauce thicken slightly.

What you’ll love about these rolls is the contrast between the tender cabbage and the spicy, savory filling. Serve them with a dollop of sour cream to balance the heat, or alongside a crisp green salad for a complete meal.

Comforting Hamburger and Cabbage Stew

Believe it or not, this Hamburger and Cabbage Stew was a happy accident in my kitchen last winter when I was craving something hearty but didn’t want to spend hours cooking. It’s become a staple in my home, especially on those chilly evenings when comfort food is a must.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 medium onion, diced (yellow onions are my go-to for their sweetness)
• 3 cloves garlic, minced (fresh is best, but I’ve used jarred in a pinch)
• 4 cups green cabbage, chopped (don’t skip the core, it adds a nice crunch)
• 2 cups potatoes, diced (I prefer Yukon Gold for their buttery texture)
• 4 cups beef broth (homemade if you have it, but store-bought works fine)
• 1 tbsp olive oil (extra virgin is my favorite for its flavor)
• 1 tsp salt (I always use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 tsp paprika (smoked paprika adds a nice depth)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
5. Stir in the salt, black pepper, and paprika, ensuring the beef is well coated.
6. Add the chopped cabbage and diced potatoes to the pot, stirring to combine with the beef mixture.
7. Pour in the beef broth, bringing the mixture to a boil. Then, reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
8. Tip: For a thicker stew, mash a few potatoes against the side of the pot before serving.
9. Tip: If you like a bit of heat, a dash of red pepper flakes adds a nice kick.
10. Tip: Letting the stew sit for 10 minutes off the heat before serving allows the flavors to meld beautifully.

Ladling this stew into bowls, the aroma alone is enough to make your mouth water. The cabbage softens just enough while retaining a slight bite, and the potatoes soak up all the savory flavors of the broth. Serve it with a slice of crusty bread for dipping, and you’ve got yourself a meal that feels like a warm hug.

Easy Hamburger and Cabbage Skillet

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially on busy weeknights. This Easy Hamburger and Cabbage Skillet is a testament to that—quick to whip up, packed with flavor, and surprisingly satisfying. It’s become a go-to in my household, especially when the fridge is looking a bit sparse but I still want something hearty.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 1 small head of cabbage, chopped (about 4 cups—don’t stress over exact measurements here)
• 1 medium onion, diced (yellow onions are my favorite for their sweetness)
• 2 cloves garlic, minced (because what’s a skillet without garlic?)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp salt (I swear by sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/2 tsp paprika (for a subtle smokiness)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering—about 2 minutes. Tip: If the oil smokes, it’s too hot; reduce the heat and let it cool slightly.
2. Add the diced onion to the skillet, stirring occasionally, until translucent—about 5 minutes. This is when your kitchen starts smelling amazing.
3. Push the onions to one side of the skillet and add the ground beef. Break it apart with a spatula and cook until no longer pink—about 6 minutes. Tip: Resist the urge to stir too much; letting the beef sit for a bit helps it brown.
4. Stir in the minced garlic, salt, pepper, and paprika, cooking for another minute until fragrant. Garlic burns easily, so keep an eye on it.
5. Add the chopped cabbage to the skillet, stirring to combine with the beef mixture. Cover and cook for 10 minutes, stirring halfway through. Tip: The cabbage should be tender but still have a bit of crunch—it’s all about texture.

Every bite of this skillet is a delightful mix of savory beef and sweet, slightly crisp cabbage. I love serving it straight from the pan with a side of crusty bread to soak up any juices. It’s also fantastic topped with a fried egg for breakfast the next day—trust me on this.

Flavorful Hamburger and Cabbage Salad

Perfect for those busy weeknights when you’re craving something hearty yet fresh, this Flavorful Hamburger and Cabbage Salad has become my go-to. It’s a dish that reminds me of summer picnics and the joy of mixing textures and flavors in one bowl.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 4 cups shredded cabbage (the crunchier, the better!)
• 1/2 cup mayonnaise (extra creamy is my preference)
• 2 tbsp apple cider vinegar (for that tangy kick)
• 1 tbsp sugar (just a touch to balance the acidity)
• 1 tsp salt (I always go for sea salt)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup diced onions (red onions add a nice color and bite)

Instructions

1. Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a spatula as it cooks.
2. Cook the beef for about 5-7 minutes, until no pink remains. Tip: Don’t stir too often to get a nice sear on the meat.
3. While the beef cooks, in a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Tip: Taste the dressing now and adjust the seasoning if needed.
4. Add the shredded cabbage and diced onions to the bowl with the dressing. Toss well to coat everything evenly.
5. Once the beef is cooked, drain any excess fat and let it cool slightly before adding it to the cabbage mixture. Tip: Letting the beef cool a bit prevents the cabbage from wilting too much.
6. Gently mix the beef into the salad until everything is well combined.

The result is a delightful mix of warm, savory beef and crisp, tangy cabbage that’s incredibly satisfying. Serve it with a side of crusty bread or over a bed of greens for an extra fresh take.

Quick Hamburger and Cabbage Hash

Perfect for those busy weeknights when you’re craving something hearty yet easy to whip up, this Quick Hamburger and Cabbage Hash has become my go-to. It’s a dish that reminds me of my grandma’s kitchen, where simplicity and flavor always went hand in hand.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 4 cups shredded cabbage (trust me, pre-shredded saves so much time)
• 1 large onion, diced (yellow onions are my favorite for their sweetness)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tsp garlic powder (because fresh garlic is great, but sometimes convenience wins)
• Salt and pepper to taste (I’m generous with the pepper for that extra kick)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the diced onion to the skillet, stirring occasionally, until they become translucent, roughly 3 minutes.
3. Crumble the ground beef into the skillet with the onions, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t stir too often to let the beef get a nice sear.
4. Sprinkle the garlic powder, salt, and pepper over the beef, stirring to combine.
5. Add the shredded cabbage to the skillet, mixing it well with the beef. Cook for another 5 minutes, or until the cabbage is tender but still has a bit of crunch. Tip: If you like your cabbage softer, cover the skillet for the last 2 minutes of cooking.
6. Give everything a final stir, taste, and adjust seasoning if needed. Tip: A splash of soy sauce can add a nice umami depth if you’re feeling adventurous.

Craving something comforting yet light? This hash delivers with its juicy beef and crisp-tender cabbage. Serve it straight from the skillet for a rustic touch, or top with a fried egg for an extra layer of deliciousness.

Delicious Hamburger and Cabbage Pie

Remember those chilly evenings when all you crave is something hearty and comforting? That’s exactly how I felt when I first stumbled upon this hamburger and cabbage pie recipe. It’s become a staple in my kitchen, especially when I need a dish that’s both satisfying and surprisingly easy to whip up.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 medium cabbage, chopped (about 4 cups – it shrinks down, don’t worry!)
• 1 onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice kick)
• 1/2 cup milk (whole milk makes it creamier)
• 2 eggs (room temp eggs blend better, in my experience)
• 1 pie crust (homemade or store-bought, no judgment here)
• 1 tbsp olive oil (extra virgin olive oil is my kitchen staple)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven ensures even cooking.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes. This builds a flavor base.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a less greasy pie.
4. Stir in the chopped cabbage, cooking until it’s wilted and tender, about 5 more minutes. Season with salt and pepper.
5. In a bowl, whisk together the eggs and milk. This mixture will bind the pie together.
6. Place the pie crust in a 9-inch pie dish. Spoon the beef and cabbage mixture into the crust, then pour the egg mixture over the top.
7. Sprinkle the shredded cheddar cheese evenly over the top. Cheese adds a lovely golden crust when baked.
8. Bake in the preheated oven for 25-30 minutes, or until the center is set and the top is golden brown. Tip: Let it rest for 5 minutes before slicing for cleaner cuts.

How this pie turns out is nothing short of magical – the crust is flaky, the filling is savory with a slight crunch from the cabbage, and the cheese… well, cheese makes everything better. Serve it with a simple green salad to balance the richness, or enjoy a slice as is for the ultimate comfort food experience.

Traditional Hamburger and Cabbage Borscht

Every time I think of comfort food, my mind immediately goes to the hearty and vibrant Traditional Hamburger and Cabbage Borscht. It’s a dish that reminds me of chilly evenings when all I wanted was something warm and satisfying to hug me from the inside out.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 carrots, peeled and grated (don’t skip the grating; it makes all the difference)
• 3 cups shredded cabbage (the more, the merrier, I say)
• 4 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 2 tbsp tomato paste (this is where the depth of flavor comes from)
• 1 tbsp olive oil (extra virgin, always)
• 1 tsp salt (adjust as needed, but start here)
• 1/2 tsp black pepper (freshly ground, please)
• 2 bay leaves (they’re the secret weapon)
• 1 tbsp vinegar (a splash at the end brightens everything up)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
4. Stir in the grated carrots and shredded cabbage, cooking until the cabbage begins to wilt, about 5 minutes.
5. Pour in the beef broth and add the tomato paste, salt, pepper, and bay leaves. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, uncovered.
7. Remove the bay leaves and stir in the vinegar just before serving.

The borscht should be rich and slightly tangy, with the cabbage offering a pleasant crunch. Serve it with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor that’ll make your taste buds sing.

Healthy Hamburger and Cabbage Wraps

Unbelievably, I stumbled upon this recipe during one of those late-night fridge raids, where cabbage and ground beef were the only contenders. It’s since become a staple in my kitchen for its simplicity and health twist on a classic.

Ingredients

• 1 lb lean ground beef (I find 93% lean keeps it juicy without too much grease)
• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 medium head of cabbage, leaves carefully peeled (room temp makes them more pliable)
• 1 tsp garlic powder (because fresh is great, but convenience wins sometimes)
• 1/2 tsp salt (I like to use Himalayan pink salt for its minerals)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 cup shredded carrots (for a sweet crunch and color pop)
• 1/2 cup diced onions (yellow onions are my preference for their balance of sweet and sharp)

Instructions

1. Heat the olive oil in a large skillet over medium heat (about 350°F) until shimmering.
2. Add the diced onions to the skillet, sautéing until translucent, about 3 minutes. Tip: Don’t rush this step; caramelized onions add depth.
3. Increase heat to medium-high, add the ground beef, breaking it apart with a spatula. Cook until no pink remains, roughly 5 minutes. Tip: Draining excess fat here keeps the wraps from being soggy.
4. Stir in garlic powder, salt, and black pepper, mixing well to evenly distribute the spices.
5. Add shredded carrots to the skillet, cooking for an additional 2 minutes just to soften slightly. Tip: Keeping them slightly crunchy adds texture.
6. Remove from heat and let the mixture cool slightly, about 5 minutes, to make handling easier.
7. Lay out cabbage leaves on a clean surface, spooning the beef mixture onto the center of each leaf.
8. Fold the sides of the cabbage leaf over the filling, then roll from the bottom up, tucking in the sides as you go to secure the wrap.

These wraps are a delightful mix of crunchy, savory, and slightly sweet, with the cabbage adding a fresh contrast to the rich beef. Try serving them with a side of spicy mayo for an extra kick or pack them for a picnic—they hold up surprisingly well!

Tasty Hamburger and Cabbage Lo Mein

After a long day of experimenting in the kitchen, I stumbled upon a dish that’s become a weeknight hero in my household—Tasty Hamburger and Cabbage Lo Mein. It’s the perfect blend of savory, sweet, and a little bit spicy, all tossed together in less time than it takes to order takeout.

Ingredients

• 1 lb ground beef (I like to use 80/20 for that perfect fat ratio)
• 2 cups shredded cabbage (the pre-shredded bagged kind saves so much time)
• 8 oz lo mein noodles (found in the Asian aisle, but spaghetti works in a pinch)
• 3 tbsp soy sauce (I swear by the low-sodium version to control the saltiness)
• 1 tbsp sesame oil (this is where the magic happens, don’t skip it)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tsp ginger paste (or freshly grated if you’re feeling fancy)
• 1 tbsp brown sugar (for that hint of sweetness)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 2 tbsp vegetable oil (for frying, canola works too)

Instructions

1. Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions, usually about 4 minutes. Drain and set aside.
2. While the noodles cook, heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure the beef browns nicely.
3. Push the beef to one side of the skillet and add the remaining 1 tbsp of vegetable oil to the other side. Toss in the garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the shredded cabbage to the skillet, stirring to combine with the beef and aromatics. Cook for another 3 minutes until the cabbage starts to soften.
5. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, and red pepper flakes. Pour this sauce over the beef and cabbage mixture, stirring well to coat everything evenly.
6. Add the cooked noodles to the skillet, tossing gently to combine with the beef and cabbage. Cook for an additional 2 minutes to let the flavors meld together. Tip: Use tongs for easier mixing and to prevent the noodles from breaking.
7. Serve hot, garnished with a sprinkle of sesame seeds or sliced green onions if you’re feeling extra. Just like that, you’ve got a dish that’s bursting with flavor, with the perfect balance of crunch from the cabbage and chew from the noodles. It’s a versatile recipe, so don’t hesitate to throw in whatever veggies you have on hand.

Simple Hamburger and Cabbage Tacos

Remember those nights when you’re craving something hearty but don’t want to spend hours in the kitchen? That’s exactly how these Simple Hamburger and Cabbage Tacos came to be in my recipe rotation. They’re a quick, delicious solution that doesn’t skimp on flavor or satisfaction.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 small cabbage, thinly sliced (about 4 cups)
• 1 onion, diced (yellow onions are my go-to for sweetness)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tsp cumin (toasted and ground at home if you’re feeling fancy)
• 1 tsp chili powder (adjust based on your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• 8 small flour tortillas (warmed up, they’re just better that way)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion to the skillet, cooking until translucent, roughly 3 minutes. Tip: Stir occasionally to prevent burning.
3. Mix in the minced garlic, cooking for another 30 seconds until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
5. Stir in the cumin, chili powder, and salt, ensuring the beef is evenly coated with the spices.
6. Add the thinly sliced cabbage to the skillet, stirring to combine. Cook for 3-4 minutes until the cabbage is just wilted but still crisp. Tip: Don’t overcook the cabbage to keep some crunch.
7. Warm the flour tortillas according to package instructions, usually about 30 seconds per side in a dry skillet.
8. Divide the beef and cabbage mixture evenly among the tortillas, serving immediately.

Serve these tacos with a squeeze of lime or a dollop of sour cream for extra zing. The combination of savory beef with the crisp, slightly sweet cabbage makes for a taco that’s both satisfying and light. Perfect for a weeknight dinner that feels anything but ordinary.

Rich Hamburger and Cabbage Lasagna

This morning, as I was rummaging through my fridge, I realized I had all the ingredients for a lasagna but wanted to twist it up a bit. That’s how this Rich Hamburger and Cabbage Lasagna came to life—a hearty, comforting dish that’s perfect for those who love a meaty, cheesy pasta but are looking for something a tad different.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 medium cabbage, thinly sliced (trust me, it adds a wonderful texture)
• 2 cups marinara sauce (homemade if you have it, but store-bought works in a pinch)
• 9 lasagna noodles (no-boil ones are my secret for saving time)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 tsp garlic powder (for that extra kick)
• Salt and pepper to taste (I’m generous with both)

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven is key to a perfectly baked lasagna.
2. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add the thinly sliced cabbage to the skillet with the beef. Cook for another 5 minutes, until the cabbage starts to soften. Tip: Stir occasionally to prevent sticking.
4. Stir in the marinara sauce, garlic powder, salt, and pepper. Let the mixture simmer for 2 minutes to blend the flavors.
5. In a 9×13 inch baking dish, spread a thin layer of the beef and cabbage mixture. Arrange 3 lasagna noodles over the top. Repeat the layers twice, finishing with a layer of the beef and cabbage mixture.
6. Sprinkle the top with mozzarella and Parmesan cheeses. Tip: Covering the dish with foil for the first 25 minutes prevents the cheese from burning.
7. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Out of the oven, this lasagna is a beautiful mess of gooey cheese, tender cabbage, and savory beef. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Zesty Hamburger and Cabbage Slaw

Every now and then, I stumble upon a recipe that’s not just a meal but a vibrant experience. That’s exactly what happened with this Zesty Hamburger and Cabbage Slaw—a dish that’s as fun to make as it is to eat. It’s my go-to when I need something quick, flavorful, and a little bit crunchy.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect juiciness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 small cabbage, thinly sliced (about 4 cups for that crisp texture)
• 1/2 cup mayonnaise (I swear by the full-fat version for creaminess)
• 2 tbsp apple cider vinegar (for that tangy kick)
• 1 tbsp honey (just a touch of sweetness to balance the flavors)
• 1 tsp mustard (I prefer Dijon for its sharpness)
• Salt and pepper (to season, but measure with your heart)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a spatula, and cook until no pink remains, about 5-7 minutes. Tip: Don’t stir too often to get a nice sear.
3. While the beef cooks, whisk together mayonnaise, apple cider vinegar, honey, and mustard in a large bowl. Tip: Adjust honey to your liking for more or less sweetness.
4. Add the thinly sliced cabbage to the bowl with the dressing and toss until evenly coated. Tip: Let it sit for 5 minutes to slightly soften the cabbage.
5. Once the beef is cooked, season with salt and pepper to taste.
6. Serve the warm beef over the cabbage slaw for a contrast of temperatures and textures.

Out of the ordinary, this dish brings a delightful crunch from the slaw against the savory beef, with a dressing that ties everything together. Try serving it in lettuce wraps for an extra fresh twist!

Baked Hamburger and Cabbage Dumplings

Goodness, have I got a treat for you today! Ever since I stumbled upon this recipe during a chilly evening, it’s been a staple in my kitchen. There’s something incredibly comforting about these baked hamburger and cabbage dumplings that just hits the spot.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 2 cups finely chopped cabbage (trust me, it’s worth the effort)
• 1/2 cup breadcrumbs (I always have panko on hand for that extra crunch)
• 1 large egg (room temperature eggs blend better, in my experience)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp sesame oil (this is my secret flavor booster)
• 1/2 tsp garlic powder (because fresh is great, but convenience wins sometimes)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the ground beef, chopped cabbage, breadcrumbs, egg, soy sauce, sesame oil, garlic powder, and black pepper. Mix until just combined; overmixing can make the dumplings tough.
3. Shape the mixture into 12 equal-sized balls and place them on the prepared baking sheet. Tip: Wetting your hands slightly prevents the mixture from sticking.
4. Bake for 25 minutes, or until the dumplings are golden brown and cooked through. A meat thermometer should read 160°F (71°C) when inserted into the center of a dumpling.
5. Let the dumplings rest for 5 minutes before serving. This allows the juices to redistribute, ensuring they’re moist and flavorful.

Here’s how these dumplings turn out: juicy on the inside with a slightly crispy exterior, packed with umami flavors from the soy sauce and sesame oil. Serve them over a bed of steamed rice or with a side of spicy mayo for an extra kick!

Grilled Hamburger and Cabbage Kebabs

Every summer, I find myself craving meals that are not only delicious but also easy to make and serve outdoors. That’s how these Grilled Hamburger and Cabbage Kebabs became a staple in my backyard BBQ menu. They’re a fun twist on the classic burger, and the cabbage adds a refreshing crunch that’s just perfect for those hot July evenings.

Ingredients

• 1 lb ground beef (I like using 80/20 for that juicy fat content)
• 1 small head of cabbage, cut into 1-inch pieces (trust me, the crispness is worth it)
• 1/4 cup breadcrumbs (my secret for keeping the burgers tender)
• 1 egg, beaten (room temp eggs blend better, in my experience)
• 2 tbsp Worcestershire sauce (for that umami kick)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with both)
• Skewers, soaked in water for 30 minutes if wooden (to prevent any BBQ disasters)

Instructions

1. Preheat your grill to medium-high heat, about 375°F. This ensures a nice sear without burning.
2. In a large bowl, mix the ground beef, breadcrumbs, beaten egg, Worcestershire sauce, garlic powder, salt, and pepper until just combined. Overmixing can make the burgers tough.
3. Divide the mixture into 8 equal portions and shape each into a ball. Flatten slightly to form mini patties.
4. Thread a piece of cabbage onto a skewer, followed by a beef patty, repeating the pattern until the skewer is full, leaving a little space between each for even cooking.
5. Place the kebabs on the grill. Cook for about 4 minutes per side, or until the beef is no longer pink inside and the cabbage is slightly charred.
6. Let the kebabs rest for a couple of minutes off the grill. This lets the juices redistribute, making every bite succulent.

Unbelievably juicy and packed with flavor, these kebabs are a hit every time. Serve them with a side of your favorite dipping sauce or over a bed of rice for a more substantial meal. The contrast between the smoky beef and the fresh cabbage is simply irresistible.

Sweet and Sour Hamburger and Cabbage

Craving something that hits both sweet and sour notes while being hearty enough to satisfy? I stumbled upon this Sweet and Sour Hamburger and Cabbage recipe during a late-night fridge raid, and it’s been a weeknight savior ever since. It’s the perfect blend of tangy and sweet, with a comforting texture that makes it a hit with both kids and adults.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 4 cups shredded cabbage (the pre-shredded bagged kind saves so much time)
• 1/2 cup ketchup (trust me, the brand matters here—I swear by Heinz)
• 1/4 cup apple cider vinegar (this adds the perfect tang)
• 1/4 cup brown sugar (packed, because we’re not skimping on sweetness)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp garlic powder (because fresh garlic is great, but convenience wins sometimes)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Tip: Don’t stir too often to get a nice sear.
3. Stir in the shredded cabbage, mixing well with the beef. Cook for another 5 minutes until the cabbage starts to soften.
4. In a small bowl, whisk together the ketchup, apple cider vinegar, brown sugar, soy sauce, garlic powder, and black pepper. Tip: Make sure the brown sugar is fully dissolved for a smooth sauce.
5. Pour the sauce over the beef and cabbage mixture, stirring to coat everything evenly. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
6. Remove from heat and let sit for 2 minutes before serving. This allows the flavors to meld beautifully.

The result is a dish where the cabbage retains just enough crunch, contrasting wonderfully with the tender beef and sticky-sweet sauce. Serve it over a bed of rice or scoop it up with some crusty bread for a meal that’s as versatile as it is delicious.

Cheesy Hamburger and Cabbage Bake

Perfect for those busy weeknights when you’re craving something hearty yet easy to whip up, this Cheesy Hamburger and Cabbage Bake has become a staple in my kitchen. It’s a dish that brings back memories of my grandma’s cooking, with a cheesy twist that my kids absolutely adore.

Ingredients

• 1 lb ground beef (I like to use 80/20 for that perfect fat ratio)
• 4 cups shredded cabbage (I find pre-shredded saves so much time)
• 1 cup diced onions (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 can (10.5 oz) condensed cream of mushroom soup (it’s the secret to creaminess)
• 1/2 cup milk (whole milk gives it richness)
• 1 cup shredded cheddar cheese (sharp cheddar for that bold flavor)
• 1 tbsp olive oil (extra virgin is my preference for sautéing)
• 1 tsp salt (I always adjust to taste after mixing)
• 1/2 tsp black pepper (freshly ground for the best aroma)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes.
3. Add ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter dish.
4. Stir in shredded cabbage, cooking until slightly softened, about 4 minutes. Tip: Don’t overcook; cabbage should retain some crunch.
5. Mix in condensed cream of mushroom soup and milk, stirring until well combined. Simmer for 2 minutes to meld flavors.
6. Transfer the mixture to a greased baking dish, spreading evenly. Sprinkle shredded cheddar cheese on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for an extra crispy top.

Cheesy, comforting, and with just the right amount of crunch from the cabbage, this bake is a crowd-pleaser. Serve it straight from the oven with a side of crusty bread to soak up all the cheesy goodness.

Conclusion

Ready to transform your meals with these 19 delicious hamburger and cabbage recipes? Whether you’re craving comfort food or something new, this roundup has something for everyone. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and spread the joy by pinning this article on Pinterest. Happy cooking!