Some recipes just feel like home — warm, filling, and made to bring everyone to the table. Cabbage Goulash is one of those beloved comfort meals that’s as easy as it is satisfying.
With tender cabbage, seasoned ground beef, tomatoes, and a cozy blend of spices, it’s a one-pot wonder that fills bellies and hearts. This dish reminds me of the kind of meal you’d find bubbling on Grandma’s stove — no frills, just real food.
It’s budget-friendly, packed with veggies, and perfect for chilly nights or busy weeks when you need something hearty and nourishing that comes together quickly.
Why You’ll Love This Recipe
Cabbage goulash is a perfect mix of savory beef, tender cabbage, and rich tomato flavor — a classic, old-school dish that never goes out of style. It’s all made in one big pot, making both cooking and cleanup a breeze.
It’s also super family-friendly! The cabbage mellows as it cooks, soaking up all the flavors, and the texture is soft and stew-like — ideal for picky eaters or little ones trying new veggies. Bonus: it makes fantastic leftovers and freezes like a dream.
What You’ll Need
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 medium head of green cabbage, chopped
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon sugar (optional, to balance acidity)
- ½ cup water or beef broth
- Optional: red pepper flakes for heat, fresh parsley for garnish
Pro Tips
- Chop the cabbage into even pieces so it cooks evenly and softens at the same rate.
- Brown the beef well before adding veggies — it builds flavor and helps render any fat.
- Use a large, heavy pot like a Dutch oven to ensure everything simmers evenly without sticking.
- Let it sit for 10 minutes before serving — the flavors deepen and meld beautifully.
- Serve with crusty bread or over rice to make it a full meal.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Cutting board and sharp knife
- Can opener
- Measuring spoons
- Ladle for serving
Substitutions and Variations
- Protein: Use ground turkey, pork, or plant-based crumbles if you prefer.
- Cabbage: Savoy or Napa cabbage work too, though they’ll cook faster.
- Add-ins: Stir in cooked rice, elbow macaroni, or diced potatoes to bulk it up.
- Spice it up: Add chili flakes or a dash of hot sauce for a kick.
- Make it creamy: Stir in a spoonful of sour cream or cream cheese at the end.
Make Ahead Tips
Cabbage goulash can be made up to 3 days in advance and reheats beautifully on the stove or in the microwave.
In fact, it often tastes even better the next day! You can also freeze portions in airtight containers for up to 3 months. Just thaw overnight in the fridge and reheat gently before serving.
Instructions
1. Brown the Beef
Heat olive oil in a large Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks, about 5–7 minutes. Drain excess fat if needed.
2. Add Onion and Garlic
Add diced onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 1 more minute until fragrant.
3. Stir in Cabbage
Add chopped cabbage to the pot. Stir well and cook for 5–7 minutes, until it begins to wilt and reduce in volume.
4. Add Tomatoes and Seasonings
Pour in diced tomatoes, tomato sauce, tomato paste, and water or broth. Stir in paprika, Italian seasoning, salt, pepper, and optional sugar. Mix well.
5. Simmer and Serve
Bring to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, stirring occasionally, until the cabbage is tender and flavors are well combined.
Let rest 5–10 minutes before serving. Garnish with parsley if desired.
Leftovers and Storage
Let goulash cool completely before storing. Keep in an airtight container in the fridge for up to 4 days. Reheat in a pot over medium heat or in the microwave until hot. For longer storage, freeze portions and thaw in the fridge before reheating. Add a splash of broth if it thickens too much.
Recipe FAQs
Q: Can I use red cabbage instead of green?
Yes, but it will change the color and have a slightly firmer texture. Green cabbage is more traditional.
Q: Is this dish spicy?
Not by default! It’s savory and mild, but you can add red pepper flakes or hot sauce for a kick.
Q: Can I add noodles to this recipe?
Yes! Cooked egg noodles or elbow pasta can be stirred in at the end for a heartier dish.
Q: How do I stretch this to feed more people?
Add a can of beans, more broth, or extra chopped veggies like zucchini or bell peppers to bulk it up.
A Bowl of Comfort
This Cabbage Goulash is everything comfort food should be — warm, filling, simple, and made with love.
It’s the kind of meal that brings people together, fills the house with delicious smells, and tastes even better the next day. Whether it’s a weeknight dinner or a Sunday simmer, this dish is a keeper.
Give it a try and let me know how it turned out! Drop your favorite goulash add-ins or serving tips in the comments — I’d love to hear how your family enjoys it.