Name: Cabbage Roll Skillet (Easy Keto Ground Beef Dinner)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb ground beef; 1 yellow onion, chopped; 1 bell pepper, chopped; 1 small head of cabbage, cored & chopped; 1 (14 oz) can diced tomatoes; 2 tsp Tony Chachere’s Creole seasoning (*or your favorite Cajun/Creole blend); 2 tsp garlic powder; 2 tsp smoked paprika; 1 tsp black pepper; 2 cups shredded cheddar cheese

Hey Y’all, Let’s Skip the Rolling and Get Straight to the Good Stuff!

Picture this: It’s 6 PM on a Wednesday. Your stomach’s rumbling, the family’s hangry, and that head of cabbage in the fridge is side-eyeing you like it knows it’s about to become tonight’s dinner hero. But who’s got time to fuss with delicate cabbage rolls when chaos reigns supreme? Not me, and probably not you either. That’s why this Cabbage Roll Skillet is my weeknight lifeline—it’s got all the soul-warming, belly-filling magic of Grandma’s stuffed cabbage, minus the tedious rolling and two-hour simmer. We’re talking juicy ground beef, tender sweet cabbage, fire-kissed Creole spices, and a blanket of melty cheddar cheese… all in one pan, ready in 35 minutes flat. Oh, and did I mention it’s gloriously keto-friendly? No flour, no sugar, no guilt—just pure, unapologetic flavor. Whether you’re carb-conscious, crazy-busy, or just craving something hearty without the hassle, this skillet’s your golden ticket. So grab your favorite cast-iron pan (or any deep skillet, really), and let’s turn that cabbage into a standing ovation. Trust me—this ain’t your average “diet food.” This is comfort food with a rebel streak!

That Time I Turned a Kitchen Disaster Into a Family Obsession

Cabbage Roll Skillet (Easy Keto Ground Beef Dinner)

Print Recipe

All the comfort of classic cabbage rolls—minus the rolling! This one-skillet keto-friendly dinner brings together seasoned beef, tender cabbage, melty cheese, and bold Creole spices for a hearty, low-carb meal that’s both filling and fast.

Author: Wyatt Porter
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4–6 1x

Ingredients

Scale

1 lb ground beef

1 yellow onion, chopped

1 bell pepper, chopped

1 small head of cabbage, cored & chopped

1 (14 oz) can diced tomatoes

2 tsp Tony Chachere’s Creole seasoning (*or your favorite Cajun/Creole blend)

2 tsp garlic powder

2 tsp smoked paprika

1 tsp black pepper

2 cups shredded cheddar cheese

Instructions

Brown the beef: In a large skillet over medium heat, cook ground beef with onion and bell pepper until meat is no longer pink and veggies are soft.

Add the flavor: Stir in cabbage, diced tomatoes, garlic powder, paprika, Creole seasoning, and black pepper.

Cook until tender: Cover and simmer for 15–20 minutes, stirring occasionally, until cabbage is soft.

Add cheese: Sprinkle shredded cheddar over the top, cover until melted.

Serve hot: Enjoy as-is or pair with a dollop of sour cream.

Nutrition

Calories: 350–400 ca
Fat: 25g
Carbohydrates: 8g
Protein: 24g

Okay, confession time: This recipe was born from pure desperation. Last Thanksgiving, I volunteered to make Aunt Mildred’s famous cabbage rolls for 20 people. Big mistake. Two hours in, I was elbow-deep in torn cabbage leaves, leaking filling, and a kitchen that looked like a veggie tornado hit it. My cousin’s toddler started using escaped rice grains as confetti. Total chaos. In a panic, I dumped everything into my biggest skillet—cabbage, filling, spices, the lot—shoved on the lid, and prayed. Twenty minutes later? Magic. The flavors melted together like old friends at a reunion. The cabbage turned silky, the beef soaked up all those Creole spices, and that cheese… oh, that cheese! My chaotic “failure” got more raves than the actual turkey. Now, this deconstructed version is our go-to for potlucks, snow days, or when life feels extra “Monday.” Moral of the story? Sometimes the best recipes aren’t planned—they’re rescued!

Your Flavor Squad (And How to Swap ‘Em Like a Pro)

1 lb ground beef (80/20 blend) – Fat = flavor, friends! Leaner beef dries out. Swap: Ground turkey or pork for a twist.
1 yellow onion, chopped – The sweet backbone. Chef hack: Freeze for 10 mins before chopping to avoid tears!
1 bell pepper, chopped – Color matters! Red or orange add sweetness. Swap: Poblano for smoky heat.
1 small head cabbage (about 6 cups chopped) – Core it like an apple first! Use green for crunch or Savoy for tenderness.
1 (14 oz) can diced tomatoes, UNDRAINED – Juices = built-in sauce. Swap: Fire-roasted tomatoes for extra depth.
2 tsp Tony Chachere’s Creole seasoning – My salty, spicy MVP. Swap: 1 tsp cayenne + 1 tsp garlic powder + 1 tsp onion powder if you’re out.
2 tsp garlic powder – Trust me, powder > fresh here. It distributes evenly without burning.
2 tsp smoked paprika – The “campfire hug” in spice form. Sweet or hot—your call!
1 tsp black pepper – Freshly cracked if you’re fancy, pre-ground if you’re human.
2 cups shredded cheddar – Pre-shredded works, but block cheese melts creamier. Swap: Pepper Jack for a kick!

Chef insight: Don’t salt the beef until after browning—Creole seasoning’s salty enough! Taste before adding cheese.

Let’s Build Some Flavor Layers (No PhD Required!)

Step 1: Brown the beef (and friends!)
Heat a 12-inch deep skillet over medium-high. Crumble in the beef, onion, and bell pepper. No oil needed—that beef fat’s gold! Cook 5-7 mins until beef’s no longer pink and onions are glassy. Chef hack: Use your spatula to chop beef into small bits as it cooks—more surface area = more flavor!

Step 2: Spice up your life
Dump in the chopped cabbage, canned tomatoes (juice and all!), garlic powder, smoked paprika, Creole seasoning, and black pepper. Stir like you mean it—get every leaf coated in that tomatoey-spicy goodness. Pro tip: Pile the cabbage high—it wilts like magic!

Step 3: Simmer to tender perfection
Cover that skillet tight! Reduce heat to medium-low. Let it bubble happily for 15-20 mins, stirring every 5 mins. Don’t peek too much—steam is your tenderizing BFF! Cook until cabbage is soft but not mushy—think “al dente with benefits.” Too watery? Remove lid last 5 mins. Too dry? Splash in broth.

Step 4: Cheese it to please it
Kill the heat. Sprinkle cheese evenly over the top like snowfall. Cover for 2-3 mins—NO STIRRING. Let residual heat melt it into gooey perfection. Want a browned top? Broil 1 min (watch closely!).

Step 5: Serve it sizzlin’
Grab a big spoon and dig in! The skillet’s your serving dish—rustic charm, zero extra dishes. Bonus hack: Wipe the skillet rim with a towel before serving. Looks pro, prevents cheese accidents!

How to Plate It Like You’re on Food Network (Minus the Fuss)

Scoop generous portions into shallow bowls—juices included! Top with a dollop of cool sour cream or tangy Greek yogurt to cut the richness. Fresh chopped parsley or green onions add color pop. For crunch? Sprinkle with crispy bacon bits or toasted almond slivers. Pair with a simple side salad dressed in lemon vinaigrette to balance the hearty vibes. And hey, if it’s just you and Netflix? Eat it straight from the skillet. I won’t judge.

Shake It Up! 5 Tasty Twists

Pizza Lover’s: Swap Cajun spice for Italian seasoning. Top with pepperoni & mozzarella. Serve with marinara for dunking!
Tex-Mex Fiesta: Use taco seasoning instead of Creole. Stir in black beans (drained!) and top with avocado & jalapeños.
Seafood Swap: Replace beef with shrimp or lump crab in the last 5 mins of cooking. Lemon zest + Old Bay = heaven.
Vegetarian Powerhouse: Use lentils or crumbled tofu instead of beef. Add mushrooms for umami punch!
Cheeseburger Style: Skip tomatoes. Add ¼ cup sugar-free ketchup + 2 tsp mustard with the spices. Pickles on top!

Wyatt’s Real-Talk Kitchen Wisdom

This recipe’s evolved more than my hairline since that fateful Thanksgiving. I’ve learned a few things: First, cabbage size matters! A “small” head should fit snugly in two hands—too big? Use ¾. Second, Creole seasoning brands vary WILDLY in salt. Start with 1 tsp, taste, then add more. Third, leftovers? They’re BETTER day two! The flavors mingle like party guests. Once, I added too much paprika (don’t ask), so I dumped in cream cheese to mellow it—accidental win! Now my kids call it “pink skillet surprise.” Moral? Own your kitchen oopsies. They’re just recipe remixes waiting to happen!

Your Burning Questions, Answered

Q: Can I use pre-shredded coleslaw mix instead of chopping cabbage?
A: Absolutely! Grab a 14oz bag. Add it later—step 2—since it’s thinner. Cook time drops to 10 mins max.

Q: Help! My skillet’s swimming in liquid. Did I mess up?
A: No sweat! Cabbages vary in water content. Remove lid last 10 mins and crank heat to medium. Stir often to evaporate excess. Too thick? Splash in broth or water.

Q: Is this freezer-friendly?
A: Yes, but freeze BEFORE adding cheese. Thaw overnight, reheat in skillet, then add fresh cheese. Texture stays perfect!

Q: My cheese vanished into the abyss! How do I get that pretty melt?
A: Two tricks: 1) Let the skillet cool 2 mins off-heat before topping. 2) Pat the cabbage layer flat with your spoon so cheese sits evenly.

Fuel Facts (For My Keto Warriors!)

Final Thoughts
This Cabbage Roll Skillet isn’t just a time-saver—it’s a flavor-packed powerhouse that brings all the comfort of traditional cabbage rolls without the stress, mess, or mountain of dishes. It’s a weeknight warrior, a leftover legend, and a shining example of how a humble head of cabbage can totally steal the show. Whether you’re feeding the fam, impressing the in-laws, or just craving something cozy and hearty, this skillet’s got your back. One bite and you’ll be wondering why you ever rolled cabbage in the first place.