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.
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
0 Comments