Mediterranean Beef and Cabbage Stir-fry

I love a quick and easy weeknight meal and today’s Mediterranean Beef and Cabbage Stir-fry is just that. This one-pan meal comes together in under 30 minutes and uses simple ingredients.

My favorite part of this recipe is the spice blend and the warm flavor it adds. You can actually find a similar spice mix in this Mediterranean Beef Stir-Fry and this Ground Beef Zucchini Skillet.

The cabbage in this one-pot meal is the star and adds bulk and texture. I used a bagged cabbage mix for a short-cut but you can buy a head of cabbage and shred it yourself. Cabbage is inexpensive and makes a great addition to stir-frys. You can use the other half of the head of cabbage in this Easy Mango Cabbage Coleslaw, Vinegar Coleslaw Recipe (No Mayo Coleslaw) or this Jalapeno Coleslaw Recipe.

Recipe Ingredients

See full list of ingredients below in recipe card with exact measurements.

• beef: this recipe uses ground beef which works nicely with the cabbage. I like to use 80/20 so I get a little extra flavor from the fat.
• vegetables: the vegetables in this stir-fry are red onion and red bell pepper. These add a lot of great flavor and color to the dish.
• spices: the spice mixture is my favorite in savory dishes. It mixes warm spices and creates such a rich flavor. The spice mixture is oregano, coriander, cinnamon, cumin, allspice, clove, crushed red pepper and cayenne red pepper.
• tomato sauce & diced tomatoes: in this dish I added tomato sauce and diced tomatoes. Make sure to drain the diced tomatoes so the stir-fry doesn’t become too watery. You can use fire roasted diced tomatoes if you want. Another option is to replace diced tomatoes with fresh cherry tomatoes that are chopped.
• cabbage: one of the stars of this recipe is the cabbage. I love cabbage because it is inexpensive but adds texture and bulks up the dish. I bought a bagged cabbage mix that included shredded carrots, shredded red cabbage and shredded green cabbage. You also can buy a head of cabbage and shred half using a food processor or a grater.

Recipe Variations

• Protein: You can use different meat other than beef like ground turkey, ground chicken or ground pork.
• Vegetables: Add extra vegetables like broccoli, green pepper, green beans, green peas, mushrooms, eggplant, or zucchini.
• Spice: This mix of spices is a Mediterranean spice blend. If you aren’t a fan of some of the spice you can swap them or leave them out. I like to add za’atar if I have it on hand or sweet paprika. 
• Cheese: I like to crumble over some feta cheese before serving. You can swap the feta for other cheese, try some grated Parmesan or crumbly goats cheese.
• Potatoes: Adding diced russet potatoes, sweet potatoes would be a nice addition to this skillet. 

Step 3: Add the oregano, coriander, cinnamon, cumin, allspice, clove, crushed red pepper, cayenne pepper, salt and pepper and stir well.

Step 4: Add the tomato sauce, diced tomatoes and cabbage and mix well. Simmer for 5 minutes or until the cabbage is wilted. Serve with fresh parsley, green onion over rice.

Recipe Tip: This cabbage stir fry recipe is a great make-ahead meal! I actually think the leftovers are even better because the flavors and spices all soak into the beef and vegetables. You can store this in the fridge for up to 4 days or freeze for up to 3 months.

Expert Tips for Perfect Beef Cabbage Skillet

• Use the best quality ground beef as it will have the best flavor in the finished dish.
• I always like to properly brown the beef as it will add extra flavor. 
• Use a wooden spoon or potato masher to break the ground beef into crumbles as you’re cooking. Stir lightly to ensure even cooking.
• Most recipes call for the Ground Beef to be drained after browning. If you are using extra-lean Ground Beef, there may not be much to drain at all. Do not pour the fat down the drain but instead put it in a tin can and let it harden then throw out. It can cause drains to clog.

Storage Instructions

• Storage Tips: Leftovers can be stored in an airtight container in the fridge for 4 days. Warm up leftovers in a hot skillet.
• To freeze, place the cooled beef and vegetables in an airtight container or ziplock bag, and freeze for up to 3 months. Thaw in the fridge before reheating to piping hot.