It’s fast, filling, and made in one pan with everyday staples: ground beef, cabbage, onion, and a punchy sauce that tastes like your favorite takeout bowl.
The word “stack” fits perfectly here—this dish builds layers of flavor as you cook:
you brown the beef for deep savory taste, add aromatics for fragrance, then “stack” in cabbage that wilts down into tender ribbons while soaking up the sauce.
The result is juicy, saucy, and seriously satisfying.
Cabbage might not sound exciting, but in a hot skillet it transforms.
It becomes slightly sweet, tender-crisp, and incredibly good at absorbing seasonings.
Paired with ground beef and a garlic-ginger soy sauce, it turns into a comforting meal you can serve over rice or noodles—
or keep low-carb by eating it straight from the bowl.
It’s the kind of recipe you’ll repeat because it’s quick, budget-friendly, and tastes better than it should for how easy it is.
Ingredients:
Serves: 4
Main ingredients:
- 1 lb (450 g) ground beef (80/20 or lean)
- 1/2 large green cabbage, thinly sliced (about 6–7 cups)
- 1 medium onion, sliced
- 2–3 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional but recommended)
- 2 tbsp neutral oil (if beef is very lean, use the full amount; otherwise start with 1 tbsp)
Sauce (glossy stir-fry style):
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp beef broth or water
- 1 tbsp brown sugar or honey
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil (optional but adds amazing aroma)
- 1 tbsp cornstarch
- 1/2 tsp black pepper
- Pinch of red pepper flakes (optional)
Optional add-ins & toppings:
- 1 cup shredded carrots or sliced bell peppers
- 2 green onions, sliced
- Toasted sesame seeds
- Sriracha or chili garlic sauce
- Cooked rice, ramen, or lo mein noodles (for serving)
