German Cabbage With Ground Beef and Potatoes

50 min | easy

White bowl filled with German-style cabbage skillet: tender green cabbage ribbons mixed with browned ground beef and large yellow potato cubes in a light broth, on a whitewashed wooden table.

Recipe by Eunice Published Feb 21, 2026

Prep Time	Cook Time	Total Time
20 min	30 min	50 min

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Introduction

This cozy German cabbage skillet with ground beef and potatoes is hearty, budget-friendly comfort food with warming spices and tangy flavor.

It’s perfect for an easy weeknight dinner or a simple fall and winter meal that tastes even better the next day.

White bowl of German cabbage stew with crumbled ground beef and diced potatoes, topped with a dollop of sour cream; additional bowls blurred in the background on a rustic whitewashed table.

How to Make German Cabbage With Ground Beef and Potatoes

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Prep the vegetables

Peel and dice the Yukon Gold potatoes into small bite-size cubes so they cook evenly.
Chop the green cabbage into roughly 1-inch pieces, discarding the tough core.
Dice the yellow onion and mince the garlic, then set everything aside near the stove.
Brown the ground beef

Heat the oil in a large deep skillet or Dutch oven over medium-high heat.
Add the ground beef and break it into crumbles with a spatula.
Cook until the beef is browned with no pink left, about 5 to 7 minutes.
If there is a lot of grease, spoon off most of it, leaving about 1 tablespoon in the pan.

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Soften the onion and build flavor

Add the butter and diced onion to the browned beef in the skillet.
Cook, stirring often, until the onion is soft and lightly golden, about 4 to 5 minutes.
Stir in the minced garlic, tomato paste, whole-grain mustard, sweet paprika, caraway seeds, and nutmeg.
Cook just until fragrant and the tomato paste darkens slightly, about 1 minute.
Add potatoes and cabbage

Add the diced potatoes and chopped cabbage to the skillet and toss to coat in the beef mixture.
Sprinkle in the salt and black pepper and stir again so everything is seasoned evenly.
Deglaze and simmer

Pour in the beef broth and apple cider vinegar, then add the beef bouillon.
Stir well, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a gentle simmer over medium heat.
Cover the skillet with a lid and reduce the heat to medium-low.
Simmer until the potatoes are tender and the cabbage is soft, about 20 to 25 minutes.

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Finish and adjust seasoning

Remove the lid and check the texture of the potatoes with a fork for tenderness.
If there is too much liquid, simmer uncovered for a few minutes to thicken slightly.
Taste and adjust salt, pepper, and vinegar to your liking.
Serve hot, making sure each portion has plenty of beef, cabbage, and potatoes.

White bowl of German-style cabbage, ground beef, and potato stew, topped with a dollop of sour cream; a second bowl and spoon are softly blurred in the background on a rustic wooden table with a blue-gray cloth.

Substitutions

Use ground turkey instead of ground beef: Swap the ground beef for ground turkey for a lighter skillet dinner with less richness and fat but still hearty comfort. Brown the turkey very well so it develops more flavor and does not taste bland.
Use savoy cabbage instead of green cabbage: Savoy cabbage has a softer texture and a slightly sweeter flavor, which makes the dish silkier and a bit more delicate. It also wilts faster, so start checking for tenderness a few minutes earlier.
Replace part of the beef broth with dark beer: You can use 1/2 cup dark beer and 1/4 cup beef broth for a cozy, pub-style flavor twist. The beer adds malty depth that pairs beautifully with cabbage and beef, while the small amount keeps the dish balanced.

Tips

Cut potatoes small and even: Keep the potato cubes close in size and fairly small so they cook through at the same time as the cabbage and do not stay firm in the center.
Do not rush the browning step: Let the beef sit in the pan for short stretches so it can actually brown, since that caramelization gives the whole dish deeper flavor.
Toast the tomato paste and spices: Cooking the tomato paste, paprika, and caraway briefly in fat wakes up their flavors and removes any raw, sharp taste from the paste.
Watch the liquid level while simmering: If your lid is loose, more liquid may evaporate, so keep an eye on the pan and add a splash of broth or water if it gets too dry before the potatoes are tender.
Adjust seasoning after the bouillon dissolves: Bouillon is salty and concentrated, so always wait until it is fully dissolved before adding extra salt to avoid an over-salty dish.
Make it ahead for deeper flavor: This dish tastes even better the next day, so it is a great make-ahead option for busy nights or lunches since the flavors meld in the fridge.

Nutrition Facts ^*

Energy	348	kcal
Protein	28	g
Total Fat	11	g
Carbohydrates	43	g
Dietary Fiber	9	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

My potatoes are still firm but the liquid is almost gone. What should I do?: Add 1/4 cup water or broth, stir, then cover and keep simmering on low until the potatoes are fully tender. Make sure the heat is low enough so the bottom does not scorch while the potatoes finish cooking.
The dish turned out too watery. How can I fix it?: Remove the lid and let it simmer on medium heat, stirring often, until some liquid evaporates and the sauce thickens. You can mash a few potato pieces into the broth to help it thicken naturally.
Can I make this without a lid for my skillet?: Yes, but the liquid will evaporate faster, so you may need to add extra broth or water during cooking. Check the pan often and stir so the bottom does not dry out and burn.
How can I add more vegetables without changing the dish too much?: You can stir in sliced carrots or celery with the onion, or add frozen peas during the last few minutes. These keep the German-style feel while sneaking in extra color and nutrition.
Does this recipe freeze well?: Yes, it freezes surprisingly well, though the potatoes soften more after thawing, which is still pleasant and cozy. Cool completely, pack into airtight containers, and freeze for up to three months.
Can I use red potatoes instead of Yukon Gold?: Yes, red potatoes hold their shape nicely and stay slightly firmer than Yukon Golds, which many people enjoy in stews. Just keep the dice size the same so the timing stays accurate.

Serving Suggestions

This hearty German-style skillet is wonderful with a simple green salad, crusty bread, or even a cold dill pickle on the side for contrast.

For a bistro-style twist, finish each bowl with a spoonful of sour cream or a sprinkle of chopped fresh parsley, which adds creaminess and a bright fresh pop.