Healthy Crockpot Cabbage and Ground Beef Stew 5 ★

6 h 20 min | easy | Mediterranean diet, paleo-friendly

Overhead view of a slow cooker insert filled with cabbage and ground beef stew, showing crumbled beef, chopped green cabbage, carrot chunks, and diced tomatoes in a reddish broth on a marble countertop.

Published Sep 29, 2025

Prep Time	Cook Time	Total Time
20 min	6 h	6 h 20 min

Rate/Review

Introduction

This healthy crockpot cabbage and ground beef stew is cozy, filling, and packed with lean protein and veggies.

Everything simmers low and slow in the slow cooker, so you get big, hearty flavor with almost no hands-on time.

It is perfect for busy weeknights, meal prep lunches, or any chilly day when you want true comfort food.

Overhead view of a black slow cooker filled with cabbage and ground beef stew in a tomato-beef broth, with visible cabbage pieces, sliced carrots, and crumbled beef on a light marble countertop.

How to Make Healthy Crockpot Cabbage and Ground Beef Stew

Handsfree mode (keeps screen awake)

Prep the vegetables

Chop the cabbage, slice the carrots, and dice the onion so everything is ready before you start cooking.
Brown the beef with aromatics

Heat the olive oil in a large skillet over medium heat, then add the ground beef and break it into crumbles. Cook until the beef is mostly browned, then stir in the onion and garlic and cook until they smell sweet.

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Load the slow cooker

Transfer the beef mixture to your slow cooker, then add the cabbage, carrots, diced tomatoes, beef broth, and tomato paste. Stir in the bouillon, smoked paprika, thyme, salt, black pepper, and tuck in the bay leaf in the center.
Cook the stew low and slow

Cover and cook on Low for 7 hours or on High for about 4 hours, until the cabbage is tender. Stir once or twice during cooking if your slow cooker tends to run hot around the edges.
Adjust seasoning and thickness

Remove the bay leaf, then taste the broth and add a little extra salt or pepper if you like bolder flavor. If you prefer a thicker stew, leave the lid off for the last 20 to 30 minutes on High.

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Serve and store

Ladle the stew into bowls and serve it hot on its own, or over brown rice or cauliflower rice. Cool leftovers completely, then refrigerate for up to 4 days or freeze in portions for easy future meals.

White bowl of cabbage and ground beef stew with carrots and tomatoes in a reddish broth, with a spoon resting in the bowl on a gray cloth.

Substitutions

Use lean ground turkey instead of ground beef: Ground turkey keeps the stew lean and light while still giving you plenty of satisfying protein. The flavor is slightly milder, so the smoked paprika and thyme stand out a bit more.
Use vegetable broth and lentils instead of beef broth and ground beef: For a hearty vegetarian version, skip the beef and stir in cooked brown lentils with vegetable broth instead. You still get a comforting, protein-rich stew with a gentle earthy flavor from the lentils.
Use fire-roasted diced tomatoes instead of regular diced tomatoes: Fire-roasted tomatoes add a gentle smoky flavor and a little sweetness without extra ingredients or effort. They make the broth taste deeper and more complex, almost like it simmered on the stove all day.

Tips

Brown deeply for richer flavor: Let the beef sit undisturbed in the pan for a minute so it develops browned, flavorful bits on the bottom. Scrape those into the slow cooker; they act like concentrated, built-in beefy seasoning.
Use the right cabbage cut: Chop the cabbage into roughly bite-size pieces so it softens but still keeps a little texture after long cooking. Very thin shreds can turn mushy in the slow cooker and disappear into the broth.
Balance the acidity: If the tomatoes taste a bit sharp, stir in a half teaspoon of sugar or honey at the end. This rounds out the flavors without making the stew taste sweet.
Skim fat for a lighter bowl: For an extra-lean stew, chill the cooked pot, then lift off the firm fat layer before reheating. This trick works especially well if you plan to serve the stew the next day.
Add greens at the end: For bonus veggies, stir in a few handfuls of chopped kale or spinach during the last 10 minutes. They wilt quickly and bring fresh color without changing the stew's cozy feel.

Nutrition Facts ^*

Energy	229	kcal
Protein	21	g
Total Fat	7	g
Carbohydrates	21	g
Dietary Fiber	7	g

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

FAQ

Can I skip browning the beef and add it raw to the slow cooker?: You can, but the stew will have less depth of flavor and a bit more fat floating on top. Browning adds caramelized notes and lets you drain extra fat before everything goes into the crock.
How can I make this stew gluten-free?: The main ingredients are naturally gluten-free, but some beef bouillon brands contain wheat as a thickener. Use a clearly labeled gluten-free bouillon or skip it and season with extra salt and smoked paprika instead.
What can I do if the stew is too thin?: Leave the lid off and cook on High for 20 to 30 minutes so some liquid can evaporate. You can also mash a few of the carrots and cabbage pieces into the broth to thicken it naturally.
Can I make this stew on the stovetop instead of in a crockpot?: Yes, use a large heavy pot, brown the beef and aromatics, then add everything and bring it to a simmer. Cover and cook on low heat for about 60 to 75 minutes, stirring occasionally, until the cabbage is very tender.

Serving Suggestions

This cozy crockpot cabbage and ground beef stew loves simple sides like crusty whole-grain bread or a crisp green salad.

For a fun twist, top each bowl with Greek yogurt, chopped herbs, or a small sprinkle of sharp cheddar.

Leftovers also make an easy next-day lunch, especially served with hot sauce or extra smoked paprika for a little kick.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 6 reviews.

Post your review and pictures below! ⬇︎

Theodore, St. Petersburg: Excellent well rounded, full flavored stew. Nice balance between the cabbage and ground beef. Will definitely make again. Home run. — 5 ★

Eunice: Glad you enjoyed the balance, Theodore!
Deborah, Indianapolis, IN: Changed it up a bit myself. Added celery and used fire roasted tomatoes instead of regular. Added extra garlic and a little more broth. Was delicious!! — 5 ★

Eunice: Those swaps sound delicious, Deborah!
its.janice, Louisville: I have made this over and over. I absolutely love it and follow the recipe or double. It's amazingly good ! I do use ground turkey sometimes when I dont have the beef, either way it is DELISH and always a hit. — 5 ★

Eunice: So glad it’s become a repeat in your kitchen, Janice! Ground turkey works really well here too.
Samantha, Brisbane, Australia: I made this in the crockpot for dinner tonight and it was a hit. It goes really well with some crusty bread on the side. Super easy. I also used a little extra garlic and left out the bouillon since I didnt have any. I will be keeping this recipe for sure. — 5 ★

Eunice: Glad it was a hit, Samantha!
Pamela, Denver: I have made this a couple times now and really like it. 🥣 So simple to get going early in the day. 🧄 I don't seem to use the full amount of cabbage but it still turns out tasty. — 5 ★

Eunice: So glad it’s been a keeper for you, Pamela! Using less cabbage is totally fine.
Ruby, Chandler, AZ: Made this in the crockpot and it turned out so cozy and flavorful, even my family went back for seconds! — 5 ★

Eunice: Happy it turned out so well, Ruby!