Recipe

Seasonal Beef Mince and Cabbage

A cozy one-pan dinner with deeply browned, crisp-edged beef, tender cabbage, and a glossy, rich sauce that tastes like it simmered all day.

By Matt Campbell

•

4.8

A skillet filled with saucy beef mince and tender green cabbage, finished with fresh parsley on a wooden table

Jump to Recipe

When it is chilly outside and you want dinner to feel like a warm hoodie, this is the move. Beef mince and cabbage sound humble (because they are), but the trick is turning it velvety and rich with a fast pan sauce that clings to every crinkly cabbage leaf. You get crisp edges on the beef, sweet browned onions, and that savory gloss that makes you keep “just tasting” straight from the skillet.

This recipe is also very much a seasonal win. Cabbage is at its best when the weather is cool, it is cheap, it keeps for weeks in the fridge, and it happily soaks up flavor. Pair it with beef mince and you have a weeknight staple that feels way fancier than the grocery list suggests.

A close-up of beef mince browning in a skillet with onions and garlic

Why It Works

Velvety sauce without cream. A quick cornstarch slurry thickens the pan juices into a glossy coating.
Big flavor, accessible ingredients. Soy sauce, tomato paste, and a splash of vinegar build depth fast.
Seasonal texture contrast. Cabbage turns tender-sweet but still keeps a little bite, so the dish does not go mushy.
One-pan friendly. Brown, build, simmer, finish. Minimal drama, maximum cozy.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers quickly, then store in an airtight container for up to 4 days. For food safety, aim to refrigerate within 2 hours.

Reheat: Warm in a skillet over medium-low with a splash of water or broth to loosen the sauce. Microwave works too, but stir halfway so the cabbage reheats evenly.

Freeze: You can freeze it for up to 2 months. The cabbage will soften a bit more after thawing, but the flavor holds up great. Thaw overnight in the fridge, then reheat gently.

Common Questions

Can I use ground turkey or chicken instead of beef mince?

Yes. Use dark meat if you can. Add an extra teaspoon of oil for browning, and consider a little extra soy sauce or a pinch more salt to keep it deeply savory.

How do I keep cabbage from turning watery?

High heat at the start and a wide pan help. Also, do not crowd the skillet. If your cabbage releases a lot of liquid, simmer uncovered a few minutes before thickening.

What makes the sauce “velvety”?

Two things: browned fond from the beef and a small amount of thickener (cornstarch slurry) added at the end. It turns the pan juices into a glossy sauce that coats instead of pooling.

Can I thicken it without cornstarch?

Yes. Use 1 tbsp all-purpose flour instead of cornstarch: sprinkle it over the cooked beef and onions, stir for 1 minute to cook off the raw flour taste, then add the broth and simmer until glossy. (Skip the slurry step.)

Is this spicy?

Not unless you want it to be. Add red pepper flakes or a spoonful of chili crisp at the end if your evening needs a little chaos.

Can I prep anything ahead?

Definitely. Slice the cabbage and onion up to 2 days ahead and store them separately. You can also mix the sauce ingredients in a small jar and shake when ready.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet or sauté pan (wide is best)
Wooden spoon or spatula
Chef’s knife and cutting board
Small bowl for slurry
Measuring spoons and cups

I love recipes that feel like they came from a grand plan when really they came from “what is in the fridge and how hungry am I.” Cabbage is always hanging around in my crisper like it pays rent, and beef mince is my go-to for fast comfort. The first time I made this, it was tasty but a little… soupy. So I started chasing that restaurant-style clingy sauce. A bit of tomato paste for depth, a splash of vinegar for brightness, and a quick slurry later, it turned into the kind of dinner where you pause mid-bite and think, okay wow, this is actually special.

Seasonal Beef Mince and Cabbage

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

1 lb beef mince (80 to 90% lean)
1 tbsp neutral oil (optional, use if beef is very lean)
1 large yellow onion, thinly sliced
3 garlic cloves, minced
1 tbsp fresh ginger, grated (optional but excellent)
2 tbsp tomato paste
4 cups green cabbage, sliced into 1-inch ribbons (about 10 to 12 oz / 280 to 340 g, or about 1/2 medium head)
3 tbsp soy sauce (low sodium if preferred)
1 tbsp Worcestershire sauce
1 cup beef broth (or chicken broth)
1 tsp rice vinegar or apple cider vinegar
1 tsp brown sugar or honey
1/2 tsp black pepper, plus more to taste
1/2 tsp smoked paprika (optional, for deeper warmth)
1 tbsp cornstarch + 2 tbsp cold water (slurry)
2 scallions, sliced (optional)
1 tbsp chopped parsley (optional)
Red pepper flakes, to taste (optional)

Seasonal add-ins (pick one):

Fall: 1 cup thin-sliced mushrooms
Winter: 1 cup shredded carrot
Early spring: 2 cups baby spinach stirred in at the end

Instructions

Brown the beef. Heat a large skillet over medium-high. Add oil if needed. Add beef mince and press it into an even layer. Let it sit 3 to 4 minutes to get real browning, then break it up and cook until mostly browned. Season lightly with salt now if you want (especially if using low-sodium broth later), but you can also wait and adjust at the end. If there is a lot of rendered fat, spoon off a bit so the sauce stays glossy, not greasy.
Build the base. Add onion and cook 3 to 4 minutes until softened and a little golden. Add garlic and ginger and cook 30 seconds, just until fragrant.
Toast the tomato paste. Push everything to one side, add tomato paste to the bare spot, and cook 1 minute, stirring it around. This takes the raw edge off and makes it taste deeper.
Add cabbage. Toss in the sliced cabbage (and any seasonal add-in like mushrooms or carrots). Stir and cook 3 to 5 minutes until it starts to wilt but still has some structure.
Simmer the sauce. Add soy sauce, Worcestershire, broth, vinegar, brown sugar, black pepper, and smoked paprika if using. Stir well and bring to a gentle simmer. Cook 4 to 6 minutes, uncovered, until the cabbage is tender with a slight bite and the liquid reduces slightly. (If your cabbage is thicker-cut, give it another minute or two.)
Make it velvety. Stir cornstarch with cold water in a small bowl. Pour into the simmering skillet while stirring. Cook 1 to 2 minutes until glossy and thick enough to coat.
Finish and serve. Taste and adjust with more vinegar for brightness, soy sauce for salt, or red pepper flakes for heat. Top with scallions and parsley. Serve hot over rice, noodles, or with toasted bread.

A skillet of finished beef mince and cabbage with glossy sauce being stirred with a wooden spoon

Nutrition information is estimated.

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