🥩 Slow Cooker Cabbage & Ground Beef Bowl
Servings: 4–6
Prep time: 15 minutes
Cook time: 4 hours on LOW
🛒 Ingredients
- ½ large head cabbage, thinly sliced
- 1–2 lbs (450–900 g) ground beef
- 1 cup bell peppers and onions, chopped
- 1 cup (240 ml) beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp minced garlic
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt, or to taste
- 1 tsp black pepper, or to taste
Optional for extra protein: Use 2 lbs lean ground beef, or add ½–1 cup cooked lentils if you don’t need it strictly low-carb.
👩🍳 Instructions
- Brown the beef:
Cook the ground beef in a skillet over medium-high heat until fully browned. Break it apart as it cooks. Drain excess grease if needed. - Prepare the cabbage:
Slice the cabbage into thin strips. Add it to the slow cooker as the first layer. - Add the vegetables:
Add the chopped peppers and onions over the cabbage. - Add the beef:
Spoon the cooked ground beef over the vegetables. - Season:
Sprinkle in the garlic, onion powder, paprika, salt, and black pepper. - Add the liquid:
Pour in the beef broth and Worcestershire sauce. Stir gently so the ingredients are evenly distributed. - Slow cook:
Cover and cook on LOW for about 4 hours, or until the cabbage is tender and the flavors have come together. Cooking time can vary depending on your slow cooker. - Taste and adjust:
Stir everything together before serving. Add a little extra pepper, paprika, or Worcestershire sauce if desired. - Serve:
Serve hot as a hearty one-pot meal. It’s especially good with a sprinkle of fresh parsley or a little shredded cheese on top.
💡 Tips
- For a leaner, higher-protein meal, use lean ground beef.
- Don’t add too much broth—the cabbage releases additional moisture as it cooks.
- Want more flavor? Add a pinch of red pepper flakes or a little smoked paprika.
- For a thicker, less soupy result, use ½ cup broth instead of 1 cup.
- Leftovers can be refrigerated and reheated for an easy next-day meal.
