This one-pan cabbage and rice dish is a simple, comforting meal where everything cooks together to create a savory, flavorful meal with minimal effort.
Cabbage is one of the most versatile vegetables you can keep in your kitchen, and it shows up constantly across many Asian cuisines: from stir-fries and dumpling fillings to soups, noodle dishes, and fermented staples like kimchi. It’s an ingredients that absorbs whatever flavors you cook it with while still holding its own texture, which is exactly why it works so well in so many different dishes!
I almost always have a couple heads of cabbage sitting in my fridge. It lasts a long time, it’s budget-friendly, and it stretches into so many meals that it’s become a true staple in my kitchen. But when I notice one starting to need to be used up, this one-pan cabbage and rice dish is my go-to.
What I love most about this dish is how everything just comes together in one pan. The cabbage softens into the rice as it cooks, adding sweetness and volume without needing much effort at all. It’s a meal that is both easy and satisfying – perfect for busy nights when you want something homemade but don’t want to overthink it.
Ingredients:
- Cabbage: One of the most versatile vegetables in the kitchen, cabbage adds natural sweetness, tenderness, and bulk as it cooks.
- Ground beef: Provides rich, savory flavor and makes the dish hearty and satisfying.
- Garlic: Adds depth and aroma that builds the base flavor of the dish.
- Ginger: Brings a warm, slightly spicy freshness that balances the richness of the beef.
- Jasmine rice: Soft, fragrant rice that absorbs all the flavorful broth and sauces as it cooks.
- Beef broth: Creates a savory cooking liquid that infuses the rice with extra depth.
- Soy sauce: Adds saltiness and umami to round out the flavor.
- Doubanjiang: A fermented chili bean paste that brings heat, complexity, and a deep savory punch.
- Honey: A touch of sweetness to balance the spice and saltiness.
- Cilantro: Fresh, bright garnish that lifts and finishes the dish.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. For this dish, however, I recommend long-grain rice.
Long-grain white rice, such as jasmine rice, is my favorite choice for this recipe because the grains stay light and fluffy while soaking up all of the savory broth and seasonings. Since it cooks directly in the skillet, the rice absorbs the flavors from the beef, mushrooms, garlic, and soy sauce, making every bite yummy! I recommend sticking with long-grain white rice, as other varieties like brown rice or short-grain rice require different amounts of liquid and cooking times, which can affect the final texture of the dish.
One-Pan Cabbage and Rice
- Total Time: 30 minutes
Ingredients
- 1 lb ground beef
- 4 cloves garlic, minced
- 1/2 tbsp ginger, grated
- 1 cup jasmine rice (uncooked)
- 1 1/2 cups beef broth
- 1 tbsp soy sauce
- 1 tbsp doubanjiang
- 1 tbsp honey
- Salt, to taste (I like to add this at the end – the type of chicken broth you use can alter the saltiness level of your rice, so yours may not even need salt. Always taste before adding!)
- ~1/3 small head cabbage (about 13 oz / 370 g) — don’t worry about being exact
- Optional: Chopped cilantro (for garnish)
Instructions
- In a large pan or skillet, cook the ground beef over medium heat until browned.
- Add the garlic and ginger and cook for another 30 – 60 seconds until fragrant.
- Stir in the rice, beef broth, soy sauce, doubanjiang, and honey. Mix well.
- Layer the cabbage on top of everything in the pan.
- Cover and simmer on low heat until the rice is cooked and has absorbed the liquid, about 15 – 20 minutes (stir once halfway to avoid burning on the stove. If it does end up burning a little, add a couple tablespoons of water, mix, and cover and cook for a couple more minutes again to help deglaze the pan).
- Remove from heat, fluff gently, and garnish with chopped cilantro.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2
So so so so so good and healthy especially if you sub the beef for turkey!
Hi Colin, thank you for sharing! That’s a great swap, maybe I will try that as well 🙂
I loved this recipe! It felt like the ultimate nourishing comfort meal. I will absolutely be making this again!
Yay! So glad to hear that – thank you for for your review, Kenna! 🙂
I just wanted to give an update here… I’ve made this recipe three times now, and, can confirm, that it does still hit the spot every single time.
Aww that is AWESOME!! So glad you’re enjoying it. Thanks for your review + rating Kenna!
This was SO good and SO easy. I’ll definitely be making this again!
Hi Rosie, thank you for your review and kind words! I’m happy you enjoyed this. 🙂
Made this and the rice wasn’t cooked all the way, which was my bad. My husband thought I added crushed peanuts.. LMAO. Once I reheated it on the stove for about 5 min with a little more beef broth it was good!!
Haha I’m glad you were able to fix the problem! Thanks for sharing, Jessica!
This may be a new rotation or formula for a one pot meal. I substituted the doubanjiang because I haven’t found it at a local grocery store yet BUT even without the right ingredient it was still so tasty. I probably overdid it on the cabbage as well so I have a lot of leftovers which I am always excited for.
Grocery stores really need to start selling doubanjiang because it’s such a great staple! I’m glad you were able to find a substitute, though. Thanks for sharing 🙂
My whole family loves this dish! Thank you for sharing. The only change I made is we are a cilantro tastes like soap family and I swapped it out for some sweet chilli sauce!!! Omg so good!
Christina, thank you for your review! My father in law is the same with cilantro so I get it haha I’m so happy you guys enjoyed it. 🙂