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Saucy Beef & Cabbage Supper

My beef and cabbage supper began as an idea for a gluten-free Reuben sandwich. We also make this dish with smoked sausage. It’s comforting on cooler days. —Courtney Stultz, Weir, Kansas
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    6 servings


  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 large garlic cloves, minced
  • 1 small head cabbage, chopped (about 8 cups)
  • 5 medium carrots, peeled and diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 cup ketchup
  • 2 teaspoons cider vinegar


  • In a 6-qt. stockpot, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in cabbage, carrots, 2 tablespoons oil and seasonings; cook and stir until vegetables are slightly softened, 7-11 minutes.
  • Stir in ketchup, vinegar and remaining oil. Cook, uncovered, 5 minutes, stirring occasionally.
Nutrition Facts
1-1/4 cups: 260 calories, 13g fat (3g saturated fat), 47mg cholesterol, 671mg sodium, 20g carbohydrate (12g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 fat, 1/2 starch.

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Average Rating:
  • Nikki
    Feb 12, 2020

    My husband and I absolutely love this recipe. We made a few changes. Added celery and cooked the veggies a bit more before adding the meat. We usually use ground turkey. Omitted the cloves and added dijon mustard to the ketchup and vinegar.

  • WoandBeegs
    Nov 26, 2018

    I made this with a few modifications and it turned out great! The hubs and I absolutely loved it! Heres what I did: -Added chopped red pepper and celery -Sauteed the vegetables a bit first before adding the beef; added the garlic after draining off the beef fat -Seasoned the mixture with caraway seeds,paprika, salt and fresh ground pepper and omitted the cloves and allspice -Added 2 tsps. dijon mustard and 2 tsp. dill pickle relish to the ketchup/vinegar

  • lizziboo
    Jun 5, 2018

    I have made this twice now. I have modified it only slightly. My husband needs to eat a low-sodium diet. I have left out the salt (of course!) and changed the ketchup to a no-salt variety. I also cooked the veggies just a little longer than called for. I loved the caraway so much, we added a sprinkle more. My calculations make 100 mg of sodium per serving. That's great! Thanks!

  • Katie
    Apr 23, 2018

    This didn’t taste like a Ruben that’s for sure. After reading all the reviews I thought this would be a hit. We were not impressed. Was really sweet and all we could taste was the cloves. Will not make again

  • AllisonO
    Mar 4, 2017

    Warm and delicious. I made the recipe as printed but added a few extra minutes of cook time to further tenderize the veggies. The spices added some warmth to the dish while the vinegar and the ketchup really brightened it up. It is a great way to stretch ground beef. I recommend chopping the cabbage fairly small (maybe around an inch or two) so you don't have to fight it with each forkful.

  • ejshellabarger
    Jan 12, 2017

    This wasn't our favorite but it successfully used up the cabbage and carrots in our frig before they went bad. Always fun to experiment with a new and different recipe!

  • pinksuitcases
    Nov 10, 2016

    This was very different for me. I had only used these spices in sweets. It was delicious! Definitely will make again.

  • NH-rescue
    Oct 30, 2016

    Have already made this a couple of times. Love the beef and cabbage mixture with the tang of apple cider vinegar. We didn't have caraway seeds, but it didn't matter. Can't wait to try it with some good smoked sausage.

  • tothb
    Oct 4, 2016

    We throughly enjoyed this recipe and wouldn't change a thing!

  • jaaningle
    Oct 3, 2016

    I added about 3/4 cup water with the vegetables and omitted the allspice and cloves. Used vegetarian hamburger crumbles to veganize recipe. Dish was German husband loved it. Caraway seed is a wonderful, little used spice. Served with baked russet potatoes.