One-Pot Beef and Cabbage Rice Bowls

Tender ground beef, shredded cabbage, garlic, ginger, and rice simmer together in a savory soy-seasoned skillet for an affordable, satisfying weeknight dinner with easy cleanup.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound lean ground beef
• 1 cup long-grain white rice
• 5 cups green cabbage
• 2 cups low-sodium beef broth
• 3 tablespoons soy sauce
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 1 small yellow onion
• 1 teaspoon sesame oil
• 0.25 teaspoon black pepper
• 2 stalks green onions

Cooking instructions

1. Finely chop the onion, mince the garlic and ginger, shred the cabbage, and thinly slice the green onions. Rinse the rice under cold water until the water runs mostly clear, then drain. (about 10 min)
2. Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and no longer pink, about 5 to 7 minutes. Drain excess fat if needed. The beef should reach 160°F. (about 7 min) — Medium-high
3. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, ginger, and black pepper; cook for 30 seconds, until fragrant. (about 4 min) — Medium
4. Stir in the rinsed rice and cook for 1 minute. Add the cabbage, beef broth, soy sauce, and sesame oil. Stir well and bring to a gentle boil. (about 4 min) — Medium-high
5. Reduce the heat to low, cover, and simmer for 18 to 20 minutes, or until the rice is tender and has absorbed the liquid. Do not lift the lid during the first 15 minutes. (about 20 min) — Low
6. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork, taste, and add a little more soy sauce if needed. Divide among bowls and top with sliced green onions. (about 5 min)