9 Creamed Cabbage and Beef Dishes You’ll Crave on Repeat

If you’re here, you probably love comfort food that feels like a warm hug. Same. These nine creamed cabbage and beef dishes hit that sweet spot of rich, cozy, and weeknight-friendly—with just enough flair to make you feel like you did something special. We’re talking silky cabbage, tender beef, and sauces that cling to everything like a love story. Get your skillet ready.

1. Creamed Cabbage & Ground Beef Skillet With Herbed Mustard

This one-pan wonder tastes like a bistro classic but cooks up fast. The beef gets browned and juicy, the cabbage turns sweet and silky, and the mustard cream ties the whole thing together. It’s the kind of dinner that works on a Tuesday but feels like Sunday comfort.

Ingredients:

• 1 lb ground beef (80/20)
• 1 small green cabbage, cored and thinly sliced (about 6 cups)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp whole-grain mustard (optional, for texture)
• 1/2 cup low-sodium beef broth
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/4 tsp nutmeg
• Salt and black pepper, to taste
• 2 tbsp chopped parsley, for finish
• Lemon wedge, for serving

Instructions:

1. Heat a large skillet over medium-high. Add olive oil and ground beef. Season with salt, pepper, and smoked paprika. Cook until browned and crumbly, 6–8 minutes. Transfer beef to a plate, leaving drippings in the pan.
2. Add butter and onion to the skillet. Sauté 3 minutes until translucent, then stir in garlic for 30 seconds.
3. Pile in the cabbage. Season with a pinch of salt. Cook, stirring occasionally, until wilted and lightly golden in spots, 6–8 minutes.
4. Return the beef to the pan. Add thyme, nutmeg, and beef broth. Simmer 2 minutes.
5. Stir in heavy cream and both mustards. Reduce heat to medium-low and simmer until slightly thickened and glossy, 3–5 minutes. Taste and adjust salt and pepper.
6. Finish with parsley and a squeeze of lemon. Serve hot.

Serve this over mashed potatoes, buttered egg noodles, or simply with crusty bread. Want a little heat? Add a pinch of chili flakes with the thyme. For a lighter version, swap half the cream for whole milk and simmer a bit longer to thicken.

2. Cozy Creamed Cabbage, Beef, And Potato Bake

Think shepherd’s pie meets cabbage gratin. This casserole layers creamy cabbage, savory beef, and tender potatoes under a golden, cheesy top. It’s the weeknight hero that feeds a crowd and leaves no leftovers behind—seriously.

Ingredients:

• 1 lb ground beef
• 1 small head green cabbage, shredded (6–7 cups)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb baby potatoes, sliced 1/4-inch thick
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup beef broth
• 1 cup shredded Gruyère or sharp cheddar
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/4 tsp nutmeg
• Salt and black pepper
• 2 tbsp chopped chives or parsley

Instructions:

1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
2. Heat a skillet with olive oil over medium-high. Brown beef with salt, pepper, oregano, and paprika, 6–8 minutes. Remove to a bowl.
3. In the same skillet, melt butter. Sauté onion 3 minutes, then add garlic for 30 seconds. Add cabbage and a pinch of salt; cook until wilted and lightly golden, 6–8 minutes.
4. Stir in cream, sour cream, broth, and nutmeg. Simmer 2–3 minutes until slightly thickened. Fold in the beef.
5. Layer half the potato slices in the baking dish, season with salt and pepper. Spoon over half the cabbage-beef mixture. Repeat layers. Top with cheese.
6. Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes more, until potatoes are tender and cheese is bubbly and golden.
7. Rest 10 minutes before serving. Sprinkle with chives or parsley.

Serve with a crisp green salad or steamed green beans. You can swap potatoes for parsnips or use a mix. For extra savoriness, add 2 tsp Worcestershire sauce to the beef.

3. Creamed Cabbage & Beef Stroganoff Noodles

All the velvety vibes of stroganoff with a sweet cabbage twist. The sauce is silky from sour cream, with mushrooms for umami and tender egg noodles to catch every drop. It’s cozy, quick, and a total crowd-pleaser.

Ingredients:

• 12 oz wide egg noodles
• 1 lb ground beef (or thinly sliced sirloin)
• 8 oz cremini mushrooms, sliced
• 1/2 head green cabbage, thinly sliced (about 4 cups)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 3/4 cup sour cream
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp sweet paprika
• Salt and black pepper
• Chopped dill or parsley, for garnish

Instructions:

1. Cook noodles in salted water until just tender. Reserve 1/2 cup pasta water and drain.
2. In a large skillet, heat olive oil over medium-high. Brown beef with salt, pepper, and paprika, 5–7 minutes. Transfer to a plate.
3. Add butter, onion, and mushrooms to the skillet. Cook until browned, 5–6 minutes. Stir in garlic for 30 seconds.
4. Add cabbage; cook until wilted and tender, 4–5 minutes. Deglaze with beef broth and Worcestershire; simmer 2 minutes.
5. Reduce heat to low. Stir in sour cream, heavy cream, and Dijon. Return beef to skillet. Toss with noodles, adding a splash of pasta water if needed to keep it silky.
6. Season to taste and garnish with dill or parsley.

Try swapping dill for chives or adding a spoonful of horseradish for heat. If you prefer lighter, replace heavy cream with whole milk and simmer to thicken.

4. One-Pot Creamed Cabbage, Beef, And Rice With Caraway

Comfort in a bowl, minimal dishes. This one-pot meal gets a gentle lift from caraway (the cabbage’s best friend), and the rice soaks up the creamy sauce like magic. It’s perfect for meal prep or a lazy Sunday night.

Ingredients:

• 1 lb ground beef
• 1 small green cabbage, shredded (6 cups)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 3/4 cups beef broth
• 3/4 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp caraway seeds, lightly crushed
• 1 tsp smoked paprika
• 1 bay leaf
• 2 tbsp butter
• Salt and black pepper
• Chopped parsley or scallions, for finish

Instructions:

1. In a large pot, brown beef over medium-high with a pinch of salt and pepper, 5–7 minutes. Spoon off excess fat if needed.
2. Add butter and onion; cook 3 minutes. Stir in garlic for 30 seconds. Add cabbage and cook until wilted, 5–6 minutes.
3. Stir in tomato paste, paprika, and caraway; cook 1 minute.
4. Add rice, broth, cream, bay leaf, and 1/2 tsp salt. Stir, bring to a gentle simmer. Cover and reduce heat to low. Cook 15–18 minutes until rice is tender.
5. Remove bay leaf. Fluff, adjust seasoning, and garnish with herbs.

For a little brightness, finish with a squeeze of lemon or a dollop of yogurt. If you love heat, add a pinch of chili flakes with the paprika. Brown rice works too—just increase liquid and time accordingly.

5. Creamy Cabbage & Beef Stuffed Peppers

Stuffed peppers, but make them lush and creamy. The filling has soft cabbage, savory beef, and a dreamy sauce that keeps everything moist while baking. They’re pretty enough for guests and easy enough for weeknights.

Ingredients:

• 4 large bell peppers, tops cut and seeded
• 3/4 lb ground beef
• 2 cups shredded green cabbage
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cooked rice or quinoa
• 1/2 cup heavy cream
• 1/3 cup sour cream
• 1/2 cup shredded mozzarella or Monterey Jack
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp nutmeg
• 2 tbsp olive oil
• Salt and black pepper
• 1/2 cup water or broth (for baking dish)
• Chopped parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish and add 1/2 cup water or broth to the bottom.
2. Heat olive oil in a skillet. Sauté onion 3 minutes, add garlic 30 seconds. Add beef and cook until browned, 5–6 minutes. Season with salt, pepper, paprika, and oregano.
3. Stir in cabbage; cook until softened, 4–5 minutes. Add tomato paste and nutmeg; cook 1 minute.
4. Remove from heat; stir in rice, heavy cream, sour cream, and half the cheese. Adjust seasoning.
5. Stuff peppers with mixture, top with remaining cheese, and place in baking dish. Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes until bubbly and peppers are tender.

Serve with a simple cucumber salad or garlic bread. Add chopped dill pickles to the filling for a tangy twist, or swap mozzarella for feta to make it more savory and briny.

6. Creamed Cabbage & Beef Meatballs In Parmesan Sauce

Yes, meatballs with cabbage inside. The cabbage keeps them juicy while the Parmesan cream sauce makes them irresistible. This is a dinner party dish that secretly takes very little effort.

Ingredients:

• 1 lb ground beef
• 1 cup finely shredded green cabbage
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt, 1/4 tsp pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp flour
• 1 1/4 cups chicken or beef broth
• 3/4 cup heavy cream
• 1/2 cup finely grated Parmesan (for sauce)
• Pinch of nutmeg
• Chopped parsley, for garnish

Instructions:

1. In a bowl, mix beef, cabbage, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form 16 golf-ball-sized meatballs.
2. Heat olive oil in a large skillet over medium-high. Brown meatballs on all sides, 6–8 minutes total. Transfer to a plate.
3. Reduce heat to medium. Melt butter in the skillet, whisk in flour, and cook 1 minute. Slowly whisk in broth, then cream. Simmer until slightly thick, 2–3 minutes.
4. Stir in Parmesan and a pinch of nutmeg. Return meatballs, simmer 5–7 minutes until cooked through and sauce is creamy.
5. Taste and adjust seasoning. Garnish with parsley.

Serve over buttered egg noodles, mashed cauliflower, or polenta. Add a squeeze of lemon to cut richness, or stir in a handful of spinach at the end for color.

7. Creamed Cabbage & Beef Savory Crêpes

Brunch, but make it dinner. These delicate crêpes wrap around a creamy beef-and-cabbage filling that feels fancy without trying hard. Great for date night or impressing that friend who “doesn’t like cabbage.” Challenge accepted.

Ingredients:

Crêpes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tbsp melted butter
• Pinch of salt

Filling:

• 3/4 lb ground beef
• 3 cups finely shredded green cabbage
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/3 cup crème fraîche or sour cream
• 1 tsp Dijon mustard
• 1/2 tsp dried tarragon or thyme
• 2 tbsp butter
• Salt and pepper
• Chopped chives, for garnish

Instructions:

1. Make crêpe batter: Whisk flour, eggs, milk, butter, and salt until smooth. Rest 20 minutes.
2. Cook crêpes in a lightly buttered nonstick skillet over medium heat, using about 1/4 cup batter per crêpe. Flip when edges lift, about 1 minute per side. Keep warm.
3. For filling, brown beef with salt and pepper. Remove from pan.
4. Add butter and shallot; cook 2 minutes. Add garlic 30 seconds. Stir in cabbage and cook until tender, 4–5 minutes.
5. Return beef; add cream, crème fraîche, Dijon, and tarragon. Simmer 2 minutes until creamy. Adjust seasoning.
6. Spoon filling into crêpes, fold or roll, and garnish with chives.

Serve with a lemony arugula salad. Swap tarragon for dill for a different vibe, or add sautéed mushrooms for extra umami.

8. Creamed Cabbage & Beef “Unstuffed” Roll Soup

All the comfort of stuffed cabbage rolls, none of the fuss. This soup is silky from a touch of cream, with beefy richness and tender cabbage in every spoonful. It’s freezer-friendly and perfect for big-batch cooking.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 small green cabbage, chopped (6 cups)
• 1 large carrot, diced
• 1 can (14.5 oz) crushed tomatoes
• 4 cups beef broth
• 1/2 cup heavy cream
• 1/2 cup uncooked white rice (or 1 cup cooked)
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp dried dill or 1 tbsp fresh
• 1 bay leaf
• 1 tbsp olive oil
• Salt and black pepper
• Red pepper flakes (optional)
• Sour cream and chopped parsley, for serving

Instructions:

1. In a large pot, heat olive oil over medium-high. Brown beef with onion, salt, and pepper, 6–8 minutes. Add garlic and cook 30 seconds.
2. Stir in cabbage and carrot; cook until slightly softened, 5 minutes.
3. Add crushed tomatoes, tomato paste, broth, paprika, dill, bay leaf, and rice. Bring to a simmer, then reduce heat and cook until rice is tender, 18–20 minutes (10 minutes if rice is pre-cooked).
4. Stir in heavy cream. Simmer 2 minutes. Adjust seasoning and add red pepper flakes if you like heat. Remove bay leaf.

Serve with a dollop of sour cream and a sprinkle of parsley. For a tangy note, add a splash of red wine vinegar at the end. This soup thickens as it sits; loosen with broth when reheating.

9. Creamed Cabbage & Beef Hand Pies With Flaky Crust

Portable comfort food alert. These golden hand pies tuck creamy cabbage and beef into a buttery crust—perfect for game day, road trips, or a snacky dinner. Make extra and freeze; future you will be thrilled.

Ingredients:

Crust (or use store-bought pie dough):

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, diced
• 1/2–3/4 cup ice water

Filling:

• 3/4 lb ground beef
• 3 cups finely shredded green cabbage
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 2 tbsp cream cheese
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil
• Salt and black pepper

Finish:

• 1 egg beaten with 1 tbsp water (egg wash)
• Flaky salt, for sprinkling

Instructions:

1. Make crust: Pulse flour and salt in a food processor. Add butter and pulse until pea-sized. Drizzle in ice water just until dough holds when pinched. Divide in two, flatten into disks, wrap, and chill 45 minutes.
2. For filling, heat olive oil in a skillet. Cook beef with salt, pepper, paprika, and thyme until browned. Add onion and garlic; cook 2 minutes. Stir in cabbage and cook until tender, 4–5 minutes.
3. Reduce heat; add cream, cream cheese, Dijon, and Worcestershire. Stir until creamy and thick. Cool completely.
4. Preheat oven to 400°F (200°C). Roll dough to 1/8-inch thick. Cut 5–6 inch circles. Spoon 2–3 tbsp filling on each. Fold over, crimp edges with a fork, and cut a small vent.
5. Brush with egg wash, sprinkle with flaky salt, and bake 22–28 minutes until deeply golden. Cool 5 minutes before serving.

Dip in grainy mustard or a simple yogurt-herb sauce. Add shredded cheddar to the filling for extra decadence, or a pinch of chili flakes for a little kick. Freeze unbaked pies for up to 2 months and bake from frozen, adding 5–8 minutes.

Final Tips For Creamed Cabbage & Beef Success

• Brown well: Let beef and cabbage get some color—it adds major flavor.
• Season as you go: Salt at each stage so the final dish sings.
• Balance richness: Lemon, mustard, dill, or vinegar keep creamy dishes lively.
• Texture matters: Slice cabbage thin for silky results; go thicker if you like a little bite.

You’ve got nine cozy, creamy, beefy reasons to stay in tonight. Pick your favorite, pour something nice, and let the cabbage work its magic. Trust me—once you try one, you’ll want to work your way down the list.