Easy Beef & Cabbage Stew
By Lisa Winbourn, Certified Functional Nutritionist · June 26, 2026
This simple beef and cabbage stew is one of my favorite meals when I want something comforting, filling, and easy to make. It's packed with lean protein, vegetables, and rich tomato flavor, making it a satisfying dinner that's perfect for busy weeknights or meal prep.
Why This Recipe Works
- 18 grams of protein per serving
- Rich in vegetables and fiber
- One-pot meal
- Great for meal prep
- Family friendly
- Ready in about 30 minutes
Nutrition Information
Per Serving (Makes 6 Servings)
- Calories: 230
- Protein: 18 g
- Carbohydrates: 14 g
- Fat: 11 g
Lisa's Nutrition Notes
One of the easiest ways to make healthy eating sustainable is to find meals that check a lot of boxes without requiring a lot of effort. This stew provides quality protein, plenty of vegetables, and satisfying flavor in one pot. It's also easy to make ahead and tastes even better the next day, making it a great option for busy weeks. If you're working on supporting your metabolism or liver health, meals like this can help you stay full without feeling like you're constantly thinking about food.
Who This Recipe Is Great For
This recipe may fit well into a balanced eating plan for those looking for:
- High-protein dinners
- Liver-supportive meals
- Blood sugar-friendly recipes
- Easy meal prep ideas
- Family-friendly dinners
- Comfort food made with simple ingredients
Ingredient Spotlight
Lean Ground Beef
Lean beef provides high-quality complete protein along with important nutrients like iron, zinc, and vitamin B12 that support energy production and overall health.
Cabbage
Cabbage is an affordable vegetable that's naturally rich in fiber and antioxidants while adding volume and texture to meals.
Tomatoes
Tomatoes provide vitamin C and lycopene, a naturally occurring antioxidant that has been studied for its role in overall health.
Onion
Onions contain prebiotic fibers that help nourish beneficial gut bacteria and add depth of flavor to soups and stews.
Serving Ideas
Pair this stew with:
- A side salad
- Roasted broccoli
- Roasted Brussels sprouts
- Homemade Healthy Coleslaw
- A slice of sourdough bread if you'd like additional carbohydrates
Ready for a Simple Meal Plan?
Healthy eating doesn't have to be complicated. The most effective meals are often the simplest: protein, vegetables, healthy fats, and balanced portions. Inside the 28-Day Liver Revival, you'll find four weeks of easy recipes, meal plans, shopping lists, and practical nutrition strategies to help support your liver, digestion, energy, and metabolism.
Ingredients
- 1 pound lean ground beef
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 medium onion, diced
- 2 tablespoons tomato paste
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 5 cups chopped cabbage
- 1 (15-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 4 cups low-sodium beef broth
Method
- Heat a large soup pot or Dutch oven over medium heat.
- Brown the ground beef until fully cooked. Drain excess fat if desired.
- Add the diced onion and cook for 3 to 4 minutes until softened.
- Stir in the salt, pepper, paprika, oregano, Italian seasoning, tomato paste, soy sauce, and Worcestershire sauce.
- Add the cabbage, crushed tomatoes, tomato sauce, and beef broth.
- Bring the stew to a gentle simmer.
- Reduce the heat to low and cook for 10 to 15 minutes, or until the cabbage is tender.
- Serve warm.
Recipe FAQs
Can I freeze this stew?
Yes. Allow it to cool completely before storing in freezer-safe containers for up to 3 months.
How long will it keep in the refrigerator?
Store in an airtight container for up to 4 days.
Can I use ground turkey instead?
Absolutely. Lean ground turkey works well if you prefer a lighter version.
Is this recipe good for meal prep?
Yes. Make a batch at the beginning of the week for quick lunches or dinners.
Can I add more vegetables?
Definitely. Bell peppers, carrots, celery, green beans, mushrooms, or zucchini all work well in this recipe.
Written by
Lisa Winbourn, Certified Functional Nutritionist
Certified Functional Nutritionist with a B.S. in Chemistry & Biochemistry and 18 years in the pharmaceutical industry. She helps women with fatty liver, life after gallbladder removal, MTHFR, and a stalled metabolism.
Ready to revive your liver?